Few desserts are as iconic as an apple pie. While these baked, sweet, steaming pies scream American countryside, a few other countries have their versions too. Apple pies are popular for a number of reasons. Apples are relatively inexpensive and, with the addition of a few common ingredients, can be transformed into the perfect blend of sweet, tart and spicy. Think of apple pie and it is difficult to imagine it without the image of golden lattice pastry or some kind of crumble on top. While those versions look good, too much pastry or crumble can overwhelm the fruit itself.
For this month’s recipe, let me share my version of a “naked’ apple pie. Without the extra pastry or crumble on top, this version lets the apples and spices shine through. By carefully arranging the apple slices, you can form a floral pattern that looks as good as it tastes.
Ingredients:
CRUST
1 1/4 cups all-purpose flour
1/2 tsp salt
8 tbsp butter, cold
1/4 to 1/2 cup ice water
Filling
6 to 8 pcs medium Granny Smith apples
3 tbsp lemon juice
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
procedure:
TO PREPARE THE CRUST
- Whisk the flour and salt in a large bowl. Cut in butter, working until the mixture resembles a coarse meal or has small lumps. Add four tablespoons of ice water. Work with hands until the dough comes together. If the dough is still crumbly, add more ice water a tablespoon at a time.
- Turn the dough on a lightly floured surface and knead it a few times, wrap in plastic wrap and chill for at least 30 minutes.
TO PREPARE THE FILLING
- Peel the apples and cut them into very thin slices. Put them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning.
- In a separate bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine.
- Place the apple slices in the cinnamon-sugar mixture, stir to coat and let sit for 30 minutes.
TO ASSEMBLE
- Preheat oven to 375˚F.
- Roll the chilled dough on a lightly floured surface. Wrap around a rolling pin and carefully unroll over a 9-inch pie plate.
- Working in batches, remove the apples from the cinnamon-sugar mixture and carefully squeeze to remove excess moisture. Place the drained apples in a separate bowl. Set aside the excess liquid as this will be used to make the caramel sauce.
- Working from the outside, line the apple slices on the pie dough by overlapping each slice to create a rose shape. As you reach the center, roll one apple slice tightly—this serves as your bud.
- In a saucepan, bring the cinnamon-sugar mixture to a boil or until it thickens and pour this on top of the apples.
- Bake for at least 30 to 40 minutes or until golden brown.
- Remove from the oven and let cool.