Page 138 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Not-So-Traditional Apple Pie

MAKES 1
(9- /23- ) -

’
-
,
. By sautéing apples just slightly before baking,
you minimize “crust bubble,” that awkward empty space between the

apple filling and the top crust that results when raw apples shrink to
half their size in the heat of the oven. If you cook the apples ever so
slightly before you assemble the pie, you preshrink them, which
results in the perfectly packed slice—no bubble.

FOR THE CRUST

Quick Puff Pastry (page 22) ¼ batch

FOR THE FILLING
large baking apples (see 13
Note, page 85)
zest and juice of 1 lemon

all-purpose flour 3 tablespoons 22 g
brown sugar, firmly packed 1 cup 220 g

vanilla bean paste 1 teaspoon 2 g
cinnamon 1 teaspoon 3 g

salt ½ teaspoon 3 g

unsalted butter 2 tablespoons 28 g
heavy cream ¼ cup 60 ml

FOR THE ASSEMBLY
Crust Dust (see Note, page 1 to 2 tablespoons 10 to 20 g
24)
egg wash (1 egg whisked with 2 tablespoons/30 ml water)

sanding sugar or turbinado sugar, for sprinkling

Procedure for the crust