|The pie should be eaten "while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges, (as if the flavor were so good to itself that its own lips watered!) of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood...then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, 'in apple-pie order!'"|
~Rev. Henry Ward Beecher~
Pie crust (2 for top and bottom) (see my recipe here)
8 large tart apples such as Mutsu or Granny smith or Arkansas Black
1/2 stick (4 tablespoons) melted butter
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon lemon juice or limoncello
1 teaspoon vanilla
2 tablespoons turbinado sugar & a sprinkle of cinnamon
ice cold water and pastry brush
*1 large piece of parchment with a circle cut out in the center
Heat oven to 350
Roll the crust out to fit a 10 inch pie pan with a one inch overhang making sure to press down in the corners of pan and place in the freezer while you prepare the filling.
PASTRY DOUGH HINT: I always roll my dough out between 2 pieces of parchment only using a dusting of flour. This prevents tears and breaking and you use less flour which makes for a lighter crust! Also, try and roll out the dough in one direction, not back and forth, turning the parchment after each roll or two.
Keep the second ball of dough in fridge.
Peel, core, into thin slices. I use my corer/slicer then peel and if the pieces are too big I cut in half.
Place the apples into a large bowl and add the lemon juice or limoncello, vanilla and toss.Add the butter and toss as well.
Mix the sugar, cinnamon, and corn starch together and mix in.
Remove the crust from the freezer and add the filling. Place this back into the freezer.
Remove the top crust and roll out a little larger than 10 inches, roll this back up onto the rolling pin and remove the pie from freezer. Roll the top out onto the pie and press down and around the apples.
Press the 2 edges together and cut the crusts, top & bottom, to a 1 inch over hang. Now tuck this under and crimp with fingers or a fork.
Brush with water and sprinkle on the sugar/cinnamon. Poke all over with a fork or make 4 vent holes in the middle. Place back into the freezer for 5-10 minutes.
* Place the parchment on top of the pie to prevent the edges from burning.
Place a pan in the oven on the middle rack, this is to place the pie on to catch any drips.
Bake for 11/4 hours at 350 or until the juices bubble and the top is golden. *Remove the parchment when you have about 15- 20 minutes of baking left.