Magnolia Bakery - Classic Apple Pie - City Cookin'

Описание: When Bobbie Llyod, Magnolia’s chief baking officer, showed me how high they pile apples into their apple pies I was amazed; it really didn’t seem possible that such a tall pile of apples would bake up without overflowing and spilling out of the pie pan. Since apples shrink during baking, I’ve found Magnoila is right - it’s best to pile apples high - which keeps the apples snug to the crust after baking, avoiding that weird gap between crust and apples that sometimes occurs with too few apples.

Use a butter and shortening crust for the most flavorful and flaky result (see Magnolia Bakery’s Classic Pie Crust recipe/video). Rolling the crust takes practice but a few tips will help. First, make sure the dough is chilled, but not so cold that it takes all your strength to roll out. If the edges are cracking the dough may be too cold, pause for a few minutes to allow the dough to warm up.

Roll the dough a few times then flip and turn it a quarter turn, making sure to flour the surface and rolling pin each time. Bring out your pie pan and hold it over the circle of dough to figure out if it’s large enough - rolling it a little larger than you think you need is a safe bet (it’s better to have extra dough hanging over the pie pan than too little).

You’ll be amazed at how gorgeous the pie turns out even after a few tears and patches in the crust - it’s definitely centerpiece worthy!

Find the full recipe post on http://www.citycookin.com

Magnolia Bakery’s Classic Apple Pie
Adapted from Magnolia Bakery
makes 1 9-inch double crust pie

Ingredients
Magnolia Bakery’s Classic Pie Crust dough, chilled
6-8 medium size Fuji, Jonagold or Gala apples, peeled, cored and sliced into 1/4" to 1/2" slices
1 tablespoon lemon juice
1 cup sugar plus 2 teaspoons
3 tablespoons cornstarch
1 teaspoon cinnamon plus 1/8 teaspoon
1/8 teaspoon nutmeg
1 tablespoon butter, cut into small pieces
1 egg



Instructions
Preheat oven to 425 degrees.

Toss apple slices with lemon juice. In a small bowl, combine 1 cup sugar, cornstarch, 1 teaspoon cinnamon, and nutmeg. Add sugar mixture to apples*. In a small bowl, separate egg white and mix with 1 teaspoon water. Brush bottom pie crust with egg wash. Pile the apples in the pan, heaping them in the middle of the pan to form a mound. Dot apples with remaining butter. Brush bottom crust edge with water. Gently cover the apples with the top crust dough and press (don't stretch) against the apples and bottom crust. With a paring knife, trim dough flush to pan. Crimp or style crust as desired. Cut several steam vents in the top crust. In a small bowl, combine remaining sugar and cinnamon. Brush crust with egg wash* and sprinkle with cinnamon and sugar mixture.

Place in the center rack of oven and bake for 30 minutes. Reduce heat to 350 degrees and place a cookie sheet under the pie to catch juices. Bake an additional 30-45 minutes, or until juices bubble through the steam vents and apples still give resistance when pierced with a knife. Let cool completely before serving.

Notes:
*Toss apples with the sugar mixture and lemon juice just before adding to the pie pan - you want the apples to just start to macerate but if you do this too far in advance, you’ll end up with too much juice.
*Slice more apples than you think you'll need -- having a few left over to snack on beats a flat pie.
*Using egg wash on bottom crust and top crust prior to cinnamon sugar is optional - it will help give the crust flavor but in a pinch the pie will turn out fine without it.

*Like me on Facebook:   / citycookin  
*Find me on Instagram:   / citycookin  
*Follow me on Twitter:   / citycookin  
*Pin me on Pinterest:   / citycookin  

Music: "Solitude" by Broke for Free