Double Crust Apple Pie

RECIPE COURTESY OF MICHAEL LOMONACO

Porter House New York

10 Columbus Circle

4th Floor

New York, NY 10019

212-823-9500

6 tablespoons (3/4 stick) unsalted butter

2½ pounds firm, tart apples, preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith, peeled, cored, and sliced into ¼-inch wedges.

½ cup sugar plus 1 tablespoon for dusting

¼ cup raisins

½ teaspoon ground cinnamon

¼ teaspoon ground clove

2 tablespoons freshly squeezed lemon juice

2 tablespoons cornstarch

Basic Pie Dough (recipe follows)

1 egg, beaten with 2 tablespoons water to make an egg wash


  1. Put 3 tablespoons of the butter into a large, heavy-bottomed sauté pan and melt it over medium heat. Add the apple wedges and sauté until slightly softened but holding their shape, 3 to 4 minutes. Add ½ cup of the sugar and stir to combine. Add the raisins, cinnamon, and clove and stir.

     

  2. In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.

     

  3. Preheat the oven to 375°F.

     

  4. Fill an unbaked bottom crust with apple filling and dot the top with the remaining butter. Top with a rolled-out top crust. Cut ½-inch vents in a round-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.

     

  5. Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden-brown, 15 to 20 more minutes.

     

  6. Remove the pie from the oven and let cool for 20 minutes before slicing and serving.

Makes 1 pie, enough to serve 6 to 8

 

Basic Pie Dough and Double Crust Pie Dough

2½ cups all-purpose flour

½ teaspoon fine sea salt

¼ teaspoon baking powder

16 tablespoons (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing a pie mold

About 1/3 cup ice-cold water

1 egg yolk, beaten with 2 tablespoons water to make an egg wash

1. Put the flour, salt, and baking powder in a stainless steel bowl, and use a pastry knife to mix them together well. Add the cold butter cubes and mix until the mixture begins becomes mealy and the butter forms plainly visible pea-sized nuggets.

2. In a separate mixing bowl, dissolve the salt in the water. Begin adding half the water to the flour mixture adding just enough to pull the dough together. Sprinkle the water over the flour slowly to ensure that only the minimum amount of water is used. Do not over-mix the dough; if it appears dry and is not holding together, add a few additional tablespoons of water.

3. Form the dough into a ball, flatten it, wrap it in plastic wrap, and refrigerate until ready to use.

If using another recipe that calls for dough, refer to that recipe at this point. If making your own pie, follow the remaining instructions for assembling and baking it.

4. When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces, and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly outward from the center, working quickly, and turning the dough in 1/8 turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish. I prefer to use Pyrex glass pie dishes; they transmit heat uniformly, don’t warp like tins, and let you see just how the bottom crust in progressing during baking.

5. Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin, and unroll. Pierce the dough in several places with the tines of a fork.

6. Roll the second half of the pie dough into a round shape slightly larger than the pie pan. Fill the bottom crust with your chosen fruit filling. Cover the filling, such as apple, with the top half of the pie dough. Using both hands, crimp the edges of the two crusts together to seal. With a sharp knife, make several cross-hatch slits in the top crust. Brush with the egg wash and bake in a preheated 375°F oven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.

Makes 2, 10-inch pie crusts, enough for 1 double pie or 2 bottom-crust-only pies