What is more classic than a double-crust apple pie? In this episode, you’ll learn how to make an Apple-Cider Pie that pleases everyone. We’ll talk about how to make a precooked filling to thicken the juices, how to roll out a double crust and get the bottom into the pie pan, and how to seal the top and bottom crust together well.
|Apple Cider Pie||Double-Crust Jumble Berry Pie||Autumn Fruit Pie||Strawberry-Rhubarb Pie|
Make the Filling
Abby’s favorite apple pie filling comes from her mother: one thing that’s a little unusual about it is that she precooks the filling before it goes into the piecrust, to help thicken the juices.
She starts with putting the peeled, sliced apples in a saucepan–In with the apples goes brown sugar, cinnamon, and nutmeg, plus some apple cider, but hold back 2 Tbs. of the cider for now.
Bring to a boil, stirring, until the sugar dissolves. Meanwhile, stir together that reserved cider with a little cornstarch, then stir this slurry into the apple mixture. If you added the cornstarch directly to the apples, it would clump up as soon as it touched the hot liquid.
Return the filling to a boil, and boil until the liquid clears, about 1 minute. The apples won’t be nearly cooked at this point. Let the filling cool while we turn to our crust.
Shape the Crust
In our galette episode, we learned how to roll out pie dough into an even circle. When you’re making a two-crust pie, simply roll two disks into rounds. For a 9-inch pie, roll your rounds 14 inches in diameter and about 1/8 inch thick.
To transfer the bottom crust to the pie plate, wrap it loosely around the rolling pin, then position it over the pie plate and unfurl it over the plate, so the excess hangs over all sides.
Ease the crust into the pie plate, making sure not to stretch the dough, that’s one thing that will cause it to shrink back during baking.
Fill, Crimp, and Bake the Pie
Load the filling into the bottom crust, brush the edge of the bottom crust with water, and transfer the top crust using the same method of rolling it loosely over the pin.
Trim the top crust’s overhang to 1/2 inch. To seal a double crust pie really well, you want to tuck the top crust under the edge of the bottom crust, so work your way all around, tucking it neatly.
Then you need to crimp the two crusts to seal them together. To flute the edge, have one hand on the inside of the edge and one hand on the outside. Use the index finger of the inside hand to push the dough between the thumb and index finger of the outside hand, forming a U or V shape.
Abby likes to brush the top crust with a little cream and sprinkle it with some crushed sugar cubes for some extra crunch and sparkle. She also cuts a few vents in the top crust to release steam from the filling as it bakes. Set the pie on a baking sheet to catch any juices that may bubble over.
Bake the pie until the apples are tender when you pierce them with a knife, about 55 minutes. If the top crust starts browning too quickly, you can tent it with foil.
Abigail Johnson Dodge is a contributing editor at Fine Cooking, and teaches cooking classes around the country. She studied at La Varenne in Paris, and worked with Michel Guerard and Guy Savoy, specializing in pastry. She has written six cookbooks, four of them about baking, including The Weekend Baker, winner of the IACP award. She lives in Connecticut with her husband and two children.
|Episode 1: Press-in Cookie Crust Tarts
||Episode 2: Equipment Essentials for Pies||Episode 3: All About Pie Dough|
|Episode 4: Rustic Fruit Galettes||Episode 5: Double-Crust Apple Pie||Episode 6: Single-Crust Pecan and Pumpkin Pies|
|Episode 7: Pâte Sucrée and Lemon Tart||Episode 8: Lattice-Topped Mixed Berry Pie||Episode 9: Rough Puff Pastry Tarts|
|Episode 10: Classic Fresh Fruit Tart|