Apple Pie

pie crust dough
4.2 - 4.5 lbs Golden Delicious or Braeburn apples (10-11 medium)
150 g sugar

1 t cinnamon or ground grains of paradise
1/4 t salt
40 g non-instant clearjel

Make a full batch of pie crust dough.

Shape, freeze, and partially blind bake single crust.

Let cool.
Peel, core, and cut apples into 1/4 inch thick slices.

Whisk together sugar, cinnamon, and salt.
Coat apples evenly.

Seal apples and sous vide at 155 for an hour.

Strain liquid and reduce to 1/4 - 1/2 C.

Whisk in clearjel.

Combine thickened cider with apples.
Shape and bake double crust as directed.
Bake at 425 for 10 mins.

Reduce heat to 400 for 15 mins.
Reduce heat to 375 and bake an additional 25 mins.

Check that internal temp has reached 175 before removing.

Cool at least 4 hours before serving.

seriouseats


Note 1:

My crust is based on that of Stella Parks.

She's also the only other person who believes in all grannies.

Pre-cooking to set the pectin in the apples is Kenji Lopez's idea.

Achieving that through a sous-vide is one of his options.

Spicing with grains of paradise is, of course, Alton Brown's.

Note 2:  Cheater's Mince

No white sugar

2 large lemons

1 5.3 oz package candied orange peel (Trader Joe's)

1/4 C golden raisins, chopped

1/4 C tart cherries, chopped

1/4 C candied ginger, chopped

1/4 C figs, chopped

35 g brown sugar

1 T butter

1/2 t pumpkin pie spice

1/16 t salt

1/4 C brandy

1/4 C water

1 T extra brandy

Wash and thinly peel lemons.

Save juice for something else and finely chop peel.

Place lemons, orange, raisins, cherries, ginger, and figs into saucepan.

Add brown sugar, butter, spice, salt, 1/4 C brandy, and 1/4 C water.

Cook on medium high 5-10 mins.

Add extra brandy and stir 1 min.

Remove from heat and store in refrigerator.

Yields about 1 1/2 C - perfect for an apple mince pie.

LTK