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The Best Apple Pie You've Ever EatenFrom chef and author Elizabeth Karmel Monday, May 26, 2008 Elizabeth Karmel, a competitive barbecuer and Executive Chef of the acclaimed New York City barbeque restaurant Hill Country, appeared on Good Morning America to offer recipes bound to make your cookout a success. Here is Elizabeth's applie pie recipe she guarantees will make your mouth water. Ingredients 
Directions Make the pastry: Mix the flour, sugar, and salt in a large bowl. Using a pastry cutter or two knives, cut the butter into the flour until the butter and flour are combined and resemble small, pea-shaped balls. (You can use a food processor, but don't overmix; 3 to 5 pulses should be enough.) Using a blending fork or a large dinner fork, mix in the cream until the pastry is smooth and will form a ball. Add more cream if the mixture is dry. Divide the pastry in half and pat into 2 flat discs. Wrap the dough in waxed paper or plastic wrap and refrigerate for 30 minutes. Meanwhile, make the apple filling: Place all the ingredients in a large bowl and mix to blend. Cover the bowl or transfer the mixture to a large resealable plastic bag. Set it aside at room temperature for at least 15 minutes but no more than 30. Preheat the oven to 400°F. Use half the crust and place the dough in the center of a lightly floured surface. Using a rolling pin, roll the dough into a circle that is uniformly 1/4 inch thick. Place the dough circle evenly into a 9-inch glass or metal pie pan, cover it with waxed paper, and place it in the freezer for at least 30 minutes. While the crust is chilling in the freezer, roll the remaining dough in a circle that is uniformly 1/4 inch thick. Using a 2-inch star cookie cutter, cut out as many stars as the crust will yield. Set aside in the refrigerator until ready to assemble. When the pie dough is frozen, prick the bottom 4 or 5 times with the tines of a fork, line it with parchment paper or aluminum foil, and weigh it down with 1/2 cup dried beans or pie weights. Bake the pie for 15 minutes, then remove the pan from the oven and take the aluminum foil and weights off. (This is called blind baking. It crisps up the bottom crust, which keeps it from getting soggy when a moist filling is added.) Lower the oven temperature to 350°F. When the oven temperature has decreased, return the pie to the oven and bake it for 10 more minutes. The crust should be dry and lightly browned at this point. Remove the crust from the oven, and let it cool for 15 minutes. Gently spoon the apple filling inside the crust. It should come to about 1/2 inch above the crust since the apples will settle and shrink during cooking. Beginning at the edge of the pie plate, place the pastry stars on top of the apples, slightly overlapping them around the edges. Keep placing the stars, working in a circle, until all the stars are used. There will be gaps between the stars where you will see the apple filling. Brush the top with cream and sprinkle the entire top of the pie with raw (turbinado) sugar or white sugar. Bake the pie for 45 to 50 minutes or until the apples are crisp-tender and the stars are browned on top. Let cool for at least 1 hour before serving. Serve warm. Tip: Pie pastry is very forgiving. If the raw pastry splits after placing it in the pie shell, simply push it together and rub water on either side of the fissure. Then take a knife and cut across the tear and rub more water on top. This is effectively performing surgery on the pastry and repairs the tear without even leaving a scar. Makes 6-8 servings Recipe copyright 2008, Elizabeth Karmel, "Taming The Flame"
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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More Great Pie Recipes  Shaker Lemon PieEmeril's Banana Cream PiePeach Fried Pies with Cinnamon CrustChocolate Chip-Walnut Pie with Bourbon CreamFarrah Fawcett's Coconut Cream PieCrunchy Carmel Apple PieChocalate Covered Peanut Butter PieWhite Chocolate Strawberry TartWolfgang's Apple TartCranberry Apple PieIndividual Chocolate Nut Pies |
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