Edible Berkshires

Jefferson Diller’s Perfect Apple Pie

Adapted from Professional Baking by Wayne Gissle We love this formula! It makes a mean apple pie! We prefer Honeycrisp apples from Windy Hill orchard in Great Barrington. The below formulas will yield one 9-inch pie.

  • 2 pounds apples, peeled and sliced
  • 1 tablespoon butter
  • 1⁄3 cup sugar
  • ¼ cup water, cold
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons lemon juice
  • 5 tablespoons butter

Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This draws juice from the apples, which will then simmer in these juices.

Mix the water and cornstarch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.

Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted. Cool completely.

Fill your pie shell. Bake in a conventional oven at 425° F. (conventional) for 30–40 minutes, or in a convection oven at 350° for 25–30 minutes.

PIE DOUGH

  • 2½ cups pastry flour
  • 6½ ounces vegetable shortening
  • 1⁄3 cup water, cold
  • 1 teaspoon salt
  • 2 tablespoons sugar

Sift flour into a mixing bowl. Add shortening, and rub or cut it into the flour until the mixture resembles cornmeal.

Dissolve sugar and salt in water and add to flour mixture. Mix very gently until water is just absorbed. Do not overwork the dough. Press into a fluted pie plate and refrigerate for at least 4 hours. before filling.

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