IT’S ALL ABOUT THE CRUST - APPLE PIES

RECETA PASTEL DE MANZANAS (Apple Pie Recipe)

Yield: One 9-inch pie or six small pies

Pie Crust Dough

Important: This dough must stay cold throughout the process for the best flaky results.

Ingredients

• ●  21⁄2 cups all-purpose flour

• ●  1 teaspoon salt

• ●  1 tablespoon granulated sugar

• ●  20 tablespoons (21⁄2 sticks) unsalted butter, cut into small cubes and very cold

• ●  8 to 10 tablespoons cold water (add ice cubes to keep it cold)

• ●  1 cup ice cubes

• ●  1⁄4 teaspoon apple cider vinegar (optional; helps with flakiness)

  Instructions

1. Sift together flour, salt, and sugar in a large bowl.

2. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or a food processor, cut the butter into the flour until the mixture resembles

   pea-sized pieces. Be careful not to overwork the dough or let the butter warm up.

3. Food processor method: Pulse ingredients, add cold butter cubes, pulse until combined, then slowly drizzle in the iced water while pulsing until the dough just

   comes together.

4. Slowly add the cold water and vinegar mixture, sprinkling it gradually. Continue mixing with your hands until the dough comes together into a ball. It's okay if

   Some dry bits and small butter pieces remain.

5. Wrap the dough in parchment paper and chill in the freezer for at least 1- 2 hours, or preferably overnight. If chilling overnight, you can roll out both the top and bottom crusts, place the bottom crust in the pie plate, and freeze overnight before filling.

6. When ready to use, roll out both portions of the dough on a floured surface.

Apple Filling Ingredients

• ●  31⁄2 pounds mixed apples (such as Granny Smith, Honeycrisp, or Empire), peeled, cored, and cut into 3⁄4-inch cubes

• ●  1⁄2 cup light brown sugar

• ●  2 tablespoons granulated sugar

• ●  1 teaspoon ground cinnamon

• ●  1⁄2 teaspoon ground ginger (or 1⁄2 teaspoon freshly grated ginger)

• ●  Pinch of salt

• ●  2 tablespoons cornstarch

• ●  1 teaspoon fresh lemon juice (or more to taste)

• ●  2 tablespoons unsalted butter

  Instructions

1. Melt 2tablespoons of butter in a large skillet over medium heat for about 1 minute.

2. Add the diced apples and a pinch of salt.The salt helps the apples release their juices.

3. Cook for about 8 minutes, stirring occasionally. Add the brown sugar and granulated sugar, stirring until well combined.

4. Add the cinnamon, ginger, and 1 teaspoon of lemon juice.Mixwell.

5. Sprinkle the cornstarch over the filling and stir quickly to combine.Cookfor

   another 1-2 minutes until the liquid begins to thicken.

6. Transfer the filling to a bowl and let it cool to room temperature before assembly.

   You can refrigerate it while you prepare the crust.

Assembly and Baking Ingredients

● 1 egg, beaten (for egg wash)

Instructions

1. Preheatyourovento425°F(220°C).Place a sheet pan on the center rack to heat.

1. If you haven't already,rolloutbothportionsofthepiedoughto1⁄4-inchthickness.

2. Place the bottom crust into a 9-inch pie plate.Fill with the cooled apple filling,

   mounding it slightly in the center.

3. Place the top crust over the filling.Trimtheedgestoabout1inchbeyondtherim

   of the pie plate, then fold the edges under and crimp with a fork or your fingers to

   seal.

4. Brush the top crust with beaten egg wash for a golden shine.

5. Using a sharp knife, cut 2- 3 small vents on the crust to allow steam to escape.

6. Chill the assembled pie for at least 15-30 minutes before baking.

7. Placethepieplateonthepreheatedsheetpanandbakeat425°Ffor15-20

   minutes until the edges begin to brown.

8. Reduce the oven temperature to375°F(190°C) and bake for an additional 30-35

   minutes until the crust is golden brown and the filling begins to bubble through

   the slits in the top.

9. If the crust begins to brown too quickly, cover the edges loosely with aluminum

   foil.

10. Remove from the oven and let cool on a wire rack for at least 2-3 hours before

    slicing to allow the filling to set.