As much as apple pie has become a piece of Americana, its origins lie overseas, in places like England, Holland, and Sweden. In one form or another it is still enjoyed the world over.
Makes 8 individual apple pies
- 1 recipe Classic Pie Dough (see below)
- 6 cups peeled, cored, and thinly sliced apples, from about 6 medium-size apples
- 8 tablespoons (1 stick) unsalted butter
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light or dark brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¹⁄8 teaspoon salt
- 1 large egg, lightly beaten
- 3 tablespoons turbinado sugar
- Preheat the oven to 350ºF. Have ready eight wide-mouth 8-ounce jars. Place 1 of the dough discs on a lightly floured pastry mat or large piece of parchment paper. Roll out the dough to a thickness of ⅛ inch. Cut a 6-inch circle of dough, center it over a jar, and carefully press the dough onto the bottom, up the sides, and over the lip of the jar. Repeat with the remaining seven jars, collecting dough trimmings and rerolling and recutting as necessary.
- Place the sliced apples in a large heatproof bowl. Melt the butter in a medium-size saucepan over medium-high heat. When the butter is melted, stir in the flour and cook, whisking continuously, until the mixture turns golden brown, about 2 minutes. Add the sugars, lemon juice, cinnamon, nutmeg, and salt, and continue cooking until the mixture comes to a simmer. Remove from the heat and pour over the apples. Toss to coat.
- Spoon the apple filling into the jars over the pie dough. Roll out the remaining dough disc to a ⅛-inch thickness. Cut eight circles of dough about ½ inch larger than the diameter of the jars. Cover the pies with the dough, trim off the excess dough, crimp the edges to seal, and slice the top to vent. Brush the top crusts with the egg and sprinkle with turbinado sugar.
- Place the jars 2 inches apart on a large baking sheet. Bake the pies for 45 to 55 minutes, until the crusts are golden brown and the apples are cooked through. Remove from the oven and allow to cool. Serve warm or chilled.
Classic Pie Dough
A good homemade pie crust is a thing of value in your recipe arsenal. After all, without the crust, pie is just sauced fruit that could take the form of many other desserts. This is a simple and easy recipe, a classic pâte brisée, or shortcrust pastry,that turns out a good all-butter crust with little to no hassle.
- 2½ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) very cold unsalted butter, cut into ½-inch cubes
- 4 to 7 tablespoons ice cold water
Note: Chilling all your ingredients, even the bowl used to mix your dough, before starting on the pie crust will make the butter slower to melt and will result in a ﬂakier crust.
1. In a food processor ﬁtted with the metal blade or in a large bowl using a pastry cutter, mix together the ﬂour, sugar, and salt. Add the butter by dotting pieces of it over the surface of the ﬂour, then pulsing the food processor 2 to 3 times or cutting with the pastry cutter using as few strokes as possible, until pea-sized pieces form.
2. Sprinkle the cold water over the dough and pulse 2 more times, or fold in the water with a fork just enough to wet the dough so the clumps are no longer dry and begin to stick together slightly. Quickly press the dough together with your hands and turn it out onto a large sheet of plastic wrap or parchment paper. Divide the dough into 2 balls and shape the balls into discs. Wrap each disc in plastic wrap or parchment paper and place in the refrigerator for at least 1 hour and up to 2 days.