Cookbook:Classic American Apple Pie
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I don't have a problem with international food, but people are forgetting where we're from! Time to come back to America!
- 12 ounces by weight all-purpose flour
- 8 ounces cold butter, cut into 1/2 inch pieces
- 5-7 tbsp applejack or hard cider
- 1 tsp table salt
- 1 tbsp sugar
- 6 Honeycrisp apples, peeled, cored, and cut into 12ths
- 1/2 cup sugar, divided
- 1/4 tsp salt
- 1/4 tsp freshly ground Grains of Paradise
- 3/4 tsp freshly ground cinnamon
- 1/4 cup apple jelly
- 1 tbsp apple cider
- 1/4 cup tapioca flour
- 2 tsp freshly squeezed lemon juice
- Combine Dough ingredients until it looks mealy. Split in half by weight, shape into 2 disks, and chill one hour.
- Toss apples with 1/4 cup sugar and place in a colander set over a large bowl. Let drain for 1 1/2 hours.
- Transfer liquid from bowl into a saucier and bring to a boil over medium high heat until reduced to 2 tbsp. Set aside.
- Toss apples with remaining Filling ingredients. Set aside.
- Roll out two disks of crust into rough circles. Place one inside a 9 1/2 in. to 10 inch tart pan and attach. Add apples in a concentric circle, starting from the outside and working to the inside, making the center slightly taller than the outside. Pour any liquid in the bottom of the bowl over the apples.
- Top with other half and snip 3 incisions in the center. Brush top with reduced liquid.
- Bake at 425° on the floor of the oven in a half sheet pan lined with parchment for 30 minutes. Transfer to the lower rack and bake for another 20 minutes. Remove and cool 4 hours. Serve.