All-American apple pie

January 17, 2007

MAKES 8 SERVINGS

CRUST:

2� cups unbleached all-purpose flour, plus additional flour for work surface

1 teaspoon salt

1 tablespoon sugar

2 sticks unsalted butter, cold, cut into �-inch cubes and frozen for 10 minutes

3 tablespoons sour cream

1/3 cup ice water or more, if needed

FILLING:

� cup granulated sugar plus 1 teaspoon reserved for crust

1/4 cup packed light brown sugar

1/4 teaspoon salt

� teaspoon grated lemon zest

1/8 teaspoon ground cinnamon

2� pounds (about 5 medium) Granny Smith apples, peeled and cut into 1/4-inch thick slices

2� pounds (about 5 medium) Golden Delicious apples, peeled and cut into 1/4-inch thick slices

1 tablespoon lemon juice

1 egg white, beaten lightly

For crust: Process flour, salt and sugar together in food processor until combined (about 3 seconds). Add frozen butter; pulse until butter is size of large peas. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for 3 (1-second) pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains (3 to 5 1-second pulses). Turn dough onto work surface. Divide dough into 2 balls; flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard (1 to 2 hours) before rolling.

For filling: Mix � cup granulated sugar, brown sugar, salt, zest and cinnamon in large bowl; add apple slices and toss to combine. Transfer apples to dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape (15 to 20 minutes). Apples and juices should gently simmer during cooking. Transfer apples and juices to rimmed baking sheet and cool to room temperature (about 30 minutes). While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.

To form crust: Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle (about 1/8-inch thick). If dough becomes soft and/or sticky, return to refrigerator until firm. Remove parchment from one side of dough and slip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough onto plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate; refrigerate until dough is firm (30 minutes).

Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle (about 1/8-inch thick). Refrigerate, leaving dough between parchment sheets or plastic wrap, until firm (about 30 minutes).

To continue: Set large colander over now-empty bowl; transfer cooked apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice. Remove parchment from one side of remaining dough and flip dough on top of apples; peel off second piece of parchment or plastic wrap. Pinch edges of top and bottom dough rounds firmly together, trimming and sealing edges. Cut 4 (2-inch) slots in top of dough. Brush surface with beaten egg white; sprinkle evenly with remaining 1 teaspoon sugar.

Set pie on preheated baking sheet; bake until crust is dark golden brown (45 to 55 minutes). Transfer pie to wire rack; cool at least 90 minutes. Cut into wedges and serve.

Chef Heather Terhune

Nutrition facts per serving: 588 calories, 26 g fat, 16 g saturated fat, 66 mg cholesterol, 87 g carbohydrates, 5 g protein, 381 mg sodium, 7 g fiber