Classic Apple Pie from Lomelino´s Pie Cookbook

Finally I´ve got the new book of Linda Lomelino, Lomelino´s Pie. As you know I am a big fan of this amazing girl! All her books are totally recommended, but this is special to me, because I´d never had made a pie before. The result was very impressive, so  I want to share with you this delicious apple pie recipe that I made following her instructions.

1 pie, 6 inches in diameter, 4-6 servings

INGREDIENTS

Pie crust
1 1/8 cups all-purpose flour
1 1/4 tablespoon granulated sugar
1/8 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/2 + 1/8 cups cold butter, cut into small pieces
3-4 tablespoon ice-cold water

Apple filling
2 Granny Smith apples
1 tablespoon butter
3 tablespoon granulated sugar
1/8 cup raw cane sugar 
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla bean paste
Pinch of salt
1 tablespoon all-purpose flour
1 tablespoon cornstarch

1 tablespoon all-purpose flour
1 tablespoon cornstarch

Glaze
1 tablespoon milk
Pinch of salt
1/2 tablespoon raw cane sugar

Optional
To make the glaze you can add one egg beaten in order to have a golden brown crust.

DIRECTIONS

Piecrust
In a medium bowl mix the flour, sugar, salt and cinnamon. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the cold water gradually and mix in it with a fork.
Roll the dough into a plastic wrap and cover it completely. Refrigerate al least 1 hour.

Apple filling
Peel, core and slice the apples.

In a large saucepan, melt the butter. Add the apples, granulated sugar, raw cane sugar, lemon juice, cinnamon, vanilla bean paste and salt. Mix all the ingredients stirring carefully. Bring the mixture to a boil and them simmer over low heat for 4 or 5 minutes. 

Stir in the 1 tablespoon of flour and cornstarch, continue simmering for 2 minutes more, until the liquid has thickened slightly. remove the saucepan from heat and let to cool completely.

Rolling out the Crust and baking the pie
Preheat the oven to 435ºF.

In the work surfaces, place a parchment paper and spread some flour on it. Roll out more than half of the dough until it is about 1/8 inch thick. Lay this bottom crust into the pie pan, cut any excess using your hands and chill it.
Roll out the remaining dough until it is about 11 inches in diameter, cut into strips with a knife or pizza cutter.
Remove the pie shell from the fridge. Mix the 1 tablespoon of flor and 1 tablespoon of sugar in a small bowl and sprinkle it over the bottom crust. Add the apple mixture. Brush the edge with water. Weave a lattice top withe the dough strips following the bellow instructions:

To make the lattice

1. Place four strips vertical. 
2. Fold strip number 1 and 3 back to the middle of the pie. 
3. Place a horizontal strip above the center. Unfold strips 1 and 3 over it. 
4. Fold strips 2 and 4 back over the horizontal strip. 
5. Place a horizontal strip at the top of the pie. Unfold strips 2 and 4 over it. 
6. Fold strips 2 and 4 back from the bottom of the pie toward the center and place a horizontal strip bellow the center. 
7. Unfold strips 2 and 4 over the horizontal strip.
8. Fold strips 1 and 3 back from the bottom of the pie toward the center.
9. Lay a horizontal strip at the bottom of the pie.
10. Fold down strips 1 and 3. Attach all of the ends to the bottom crust with a litter water and fold them down. Ends should be trimmed and the edges crimped.

Cut away any excess overhang, leaving about 1 1/4 inches all around and decorate with a fork or method of your choice. Place the pie in the freezer for 15 minutes.

To make the glaze, whisk the milk and salt in a small bowl. remove the pie from the freezer and glaze brush it this mixture , and then sprinkle the raw cane sugar on top.

Bake the pie on the lower rack of the oven for 20 minutes. Reduce the temperature to 350ºF and bake it for another 35 to 40 minutes, until the filling is bubbly. Remove the pie form the oven and let it cool completely.

Recipe from Lomelino´s Pie Cookbook by Linda Lomelino.

Enjoy!!