WASHINGTON - This apple pie recipe will have you ditch the frozen stuff.
While frozen apple pies are delicious, and fast to make, nothing compares to homemade.
So if you have time to spare, then give this apple pie recipe a try. Rammy Award winning Pastry Chef Alex Levin promises that it won't disappoint.
Here is what you will need for Alex Levin's Apple Pie:
Sweet Pie Dough
- 3/4 cup confectioner’s sugar
- pinch of fine sea salt
- 1 each, scraped (seeds only) vanilla bean
- 4 ounces + 1/2 tbs. butter (soft, room temp)
- 1 egg
- 1 1/2 cups all purpose flour
- 1/3 cup cornstarch
- Using a mixer, paddle together the butter, confectioner’s sugar, salt, and vanilla bean for five minutes on medium speed, scraping the bowl after two minutes.
- Add the egg, scraping well, and continue mixing until homogenous.
-Mix the flour and cornstarch in a bowl with a whisk, add all at once to the batter and mix gently on low speed until homogenous and then for 1 minute longer.
-The dough will be very loose and moist. Shape the dough into a square and wrap in plastic. Refrigerate until rock hard.
-When ready to use, take the dough out of the refrigerator for 10 minutes, using a rolling pin, bang firmly on the dough to loosen it, reorganizing it into a ball. On a floured surface, roll out the dough and quickly line a 9” shell. Place the lined shell in the freezer until frozen. Line with parchment paper and weigh down with pie weights or dried beans, and bake at 350F for 20 minutes or until set. Remove the weights and bake until dry or until it is very light in color. Cool completely.
NOTE: Can be made ahead and frozen for up to 3 weeks. Let thaw in refrigerator before use.
- 6 granny smith apples
- 1 stick + 1 tbs. unsalted butter
- 1 1/2 cups granulated sugar
- 3/4 cups all purpose flour
- 1/2 tsp. ground cinnamon
- 1 each, scraped (pod and seeds) vanilla bean
- 2 pinches of fine sea salt
- Peel, core and cut apples into ¼ inch cubes. Reserve.
- Take a medium size pot and place on direct heat for 2 minutes, pour 1/3 of the sugar onto the hot surface of the pot. As the sugar melts and caramelizes, continue to add more sugar to the darker areas, using a wooden spoon to drag the sugar until it all melts. As soon as all of the sugar is dissolved, lower the heat, and immediately add the butter to deglaze the caramel, mixing the caramel and butter for 1 minute.
- Raise the heat to medium, and add 1/3 of the prepared apples to the caramel sauce, and mix for 1 minute. Repeat a second and one final time – waiting 1 minute before adding further additions. (Prevents the caramel from seizing.) Add the scraped vanilla bean and pod to the pot and mix the apples on low heat until tender.
- Strain the apples, reserving the liquid. Return the liquid to the pot, bring to a boil and cook on high heat for 5 minutes.
- Combine the strained apples, 1 cup of the reduced liquid, and the other dry ingredients and mix well. Reserve.
NOTE: Can be made ahead and refrigerated for up to 3 days. Return to room temperature before use.
- 2 cups all purpose flour
- 1 1/4 cups light brown sugar
- 2 1/4 cups quaker oats
- 1 tsp. fine sea salt
- 2 sticks + 1tsp. unsalted butter
- 1/2 tsp ground cinnamon
- Using a mixer, paddle together the butter, sugars, and salt for 5 minutes on medium speed until light and fluffy.
- Stop, drop and scrape the bowl. All at once, add flour, oats, and cinnamon and mix on low speed until homogenous.
- Separate into small nut size chunks, lay out on a sheet tray and freeze. Once firm, the chunks can be used for final assembly.
NOTE: Can be made ahead and frozen for up to 3 weeks in a sealed, air-tight container.
Assembling Apple Pie
- Preheat oven to 350F
- Fill par-baked pie shell with apple filling, and cover with oat streusel.
- Bake for 20-30 minutes or until streusel is golden brown.
- Cool completely, dust with powdered sugar, and serve room temperature or slightly warm.