Cooking concept with vegetables and copy space in the middle on wooden background
Grand Champion Recipe
Gravenstein and pink pearl apple pie
6 or 7 gravenstein apples.
3 pink pearl apples.
1 tablespoon Turbinado sugar.
2 1/2 cups of all purpose flour.
1 cup of all purpose flour ( for dusting a smooth surface and to thicken filling)
1/2 a cup of white sugar (divided).
1 1/2 cup of chilled butter
(Diced into small cubes).
5 tablespoons of ice water.
2 teaspoons cinnamon.
1 teaspoon nutmeg .
1 teaspoon pure vanilla extract.
1 teaspoon salt .
-Divide sugar in half .
Add half the sugar , salt , cinnamon,to 2 1/2 cups of all purpose flour.
-Mix dry ingredients with a spoon a few times to combine .
-Cut 16 oz of unsalted butter in small cubes( note that 1 stick of butter is = to 1/2 of a cup).
-Make sure butter is very cold( throw back in the fridge if needed to get it cold again ).
-When cubed butter is cold , sprinkling the butter over the mixed dry ingredients and either cut butter into the flour by hand or with a fork (after butter is cut into the flour the mix should resemble small coarse crumbs).
-Sprinkle 3 tablespoons of ice water over the dry mixed ingredients and press mix together just until you can form a fall out of the mix without it falling apart.( do not knead dough for this process and add just enough water to make the mix form a dough ball ).
-let dough rest for an hour or two in the fridge and in the mean time let’s start the apple filling !
-peel all apples and core the seed out , then cut each apple in half .
-slice apples to desired thickness and add remaining sugar , nutmeg and vanilla together in a sauté pan .
-on medium heat cook the apple mix stirring frequently until liquid starts to form from the apple mix , sprinkle in 2 tablespoons of flour and mix well so there are no flour chunks .
-let the apple filling reduce and thicken to almost a sauce like consistency then remove from heat letting the filling cool and reserve filling in the fridge till oat needed .
-preheat oven to 400
-after dough has rested in the fridge for at least one hour , divide dough in half rolling one half for the bottom crust and one for the top . ( I prefer a lattice style top crust but any style you want will work the same).
-line a 9 inch standard pie dish with the bottom crust you just rolled out (make sure the crust is big enough to slightly overlap over the sides of the pie dish).
-add the pie filling to the dough lined pie dish and spread out evenly (apple mix should almost be flush with the top of the pie dish ).
-Roll out the second half of the dough to a desired thickness for the top crust ( get creative ! And cut the rolled out top crust into strips or even use a small glass and press into the doing to make circles to overlap on top of the filling ).
-Once you have the top crust assembled to your liking, pinch the top crust into the overlapping bottom crust or use a fork to crimp the edges together all the way around .
-whisk the egg and with a pastry brush , brush the egg onto the top crust .
-Sprinkle Turbinado sugar over the top.
-bake for 45 mins to 1 hour or until crust is a beautiful golden brown.
-when top crust is golden brown , remove pie from the oven and let rest for at least an hour to become room temperature before serving .