Apple Pie

I made two apple pies on Saturday for a dinner party.  I find that the most difficult part of making a pie is the crust.  I went with a classic pate brisee but based on the humidity, the amount of water that the crust took, and other variables makes each crust a little different and sometimes more difficult to work with.  Bottom line, making a pie is hard work. 

The key to an apple pie, IMHO, is sauteing the apples and letting them cool a little before putting them into the pie.  That way the apples are a little bit soft before baking. 


2 1/2 cups flour

2 sticks cold unsalted butter cut into small pieces

1 tsp. kosher salt

1/4 cup really cold water

In a Cuisinart (makes life easier) add the flour, salt and butter.  Pulse until the flour gets crumbly.  Then add the water and pulse until the dough begins to shape.  Sometimes it is wet but doesn't come together but it will once you use your hands to make a ball.  You don't want to over pulse the flour once the water has been put in.  It is ok to overpulse with the butter and salt mixture.  Take the dough out and separate it.  Make a ball with each section and wrap with plastic wrap.  Put in the refrigerator for a few hours.  Then roll it out between parchment paper (makes for less mess) and make your pies.


8 large apples of your choice (I prefer to mix it up with a few different varieities that are crisp) – peeled, cored and cut into 8/10 slices

1 cup white sugar

1 tsp. kosher salt

2 tsp. cinnamon

1 tsp. ground cardamon

1 tsp. ground coriander

1 stick unsalted butter

fresh lemon juice

1/4 cup flour

In a large saute pan melt the butter.  Add the apples, sugar, salt, cinnamon, cardamon and coriander.  Saute for about 5 minutes over a medium heat.  Add the flour and mix until the flour is completely incorporated for about 2 more minutes.  Squeeze half a lemon over the top for taste and stir.  Turn off the heat and let this sit for about 10 minutes to cool.

Put the apples into the pie pan that already has the crust on the bottom.  Put the crust over the top, seal.  Brush with egg whites and cut a slit on top and make a few fork pricks.  Bake at 375 for about 40 minutes or until the crust is browned. 

Serve warm with ice cream.