I'm all about making pies - it's not something I get a chance to do a lot and am still trying to master it. Warning - this does take time. I made the dough from scratch, and if that's not your thing, then go for the premade dough. But I love things that take a long time. It gives me a chance to really put all my love and effort into it. I wanted this pie to be awesome. BP's dad is an amazing man, I love hanging out with him, and even when we have what I like to call "hot date night with BP and BP's dad". I look forward to those nights for they are filled with great conversations and tons of laughter.
This pie was a great labor of love for me. The smell of it baking in the oven was amazing. BP and his dad were eager to try it.
Last night during my text conversation with BP, he said that his dad LOVED the pie. And BP had a piece himself and said it was amazing. I told him that he can tell his dad I will make this pie for him whenever he wants it. I was so happy and excited that he liked it. I wanted this pie to be perfect for him and it was - couldn't ask for anything more :)
makes one 9" pie
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples (such as Macoun, Granny Smith, Cortland, Jonagold, and Empire)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1 cup (about 2 sticks) unsalted butter, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
2. Preheat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
3. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
4. Roll out the remaining disk of pie crust as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
5. Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut four vents in the top, allowing the steam to escape.
6. Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool.