Lynn Crawford’s Harvest Apple PieRecipe By: Lynn Crawford
Try this recipe for Harvest Apple Pie from celebrity chef Lynn Crawford’s cookbook Farm To Chef: Cooking Through The Seasons.
I love pie. A good apple pie stuffed with just-picked apples tossed with cinnamon, nutmeg and sugar nestled in a buttery crust . . . oh yes, that’s what I’m talking about. But which apple to choose, you ask? Tart or sweet, or a combination of both—I will leave that decision up to you.
- 3 cups all-purpose flour, plus more for dusting
- 2 tbsp granulated sugar, plus 1 tbsp for sprinkling on top
- 1 tsp salt
- ¾ cup cold unsalted butter, cut into chunks
- ¹∕³ cup cold vegetable shortening, cut into chunks
- 6 to 8 tbsp cold water
- 1 large egg, lightly beaten with 1 tbsp water, for egg wash
- 2 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 8 tart apples, such as Granny Smith, peeled, cored and thinly sliced
- 2 tbsp lemon juice
- ¼ cup all-purpose flour
Make the Pie Dough
- In a food processor, combine flour, sugar, salt, butter and shortening. Pulse until mixture resembles pea-size crumbles. Add 6 tablespoons water and continue to pulse until dough comes together. Squeeze a small amount of dough between your fingers, and if it is very crumbly, add more water, 1 tablespoon at a time. Do not over-process. Divide dough in half and flatten each half into a disc. Wrap discs in plastic wrap and chill for at least 1 hour before using.
- Preheat oven to 400°F.
- On a lightly floured work surface, roll out each disc of dough into a 12-inch circle. Fold one round into quarters and place dough into an ungreased 9-inch pie plate. Unfold dough, then press firmly against bottom and sides. Trim crust to ½ inch over edge of pie plate. Set aside.
Make The Apple Filling And Bake The Pie
- In a large bowl, combine melted butter, granulated and brown sugars, cinnamon and nutmeg. Add apples and lemon juice and toss lightly to coat. Dust apples with flour and toss again. Spoon apple mixture into prepared crust.
- Brush edge of bottom crust with some egg wash. Top with the second pastry round and trim edges to about 1 inch over the rim. Tuck edge of the top crust under edge of the bottom crust and crimp both together with your fingers or a fork. Brush entire top crust with egg wash, then sprinkle with 1 tablespoon sugar. Cut three 1-inch slits in top crust. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.