Apple Pie
A flaky double-crust pie packed with thick, cinnamon-spiced apple slices. Best with vanilla ice cream.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Apple pie is the dessert of American holidays and county fairs: a buttery, flaky crust on the top and bottom, and inside, tender apple slices in a cinnamon syrup. Using two kinds of apples, one tart and one sweet, gives the filling more flavor, and letting the slices sit with sugar first pulls out their juice so the pie does not turn soupy.
The Thermomix® TM7™ cuts the cold butter into the flour in seconds and brings the dough together without warming it, which is what keeps a crust flaky. While the dough chills, the apples release their juices, and the TM7 cooks those juices with butter into a thick syrup that goes back into the filling. The oven does the rest.
Made in the Thermomix® TM7™
Apple Pie
Makes: 1 pie, 23 cm (9 in), 8 slices
- Prep45 min
- Cook1 h 15 min
- Total5 h
- Serves8
Ingredients
Double crust
Apple filling
To finish
Instructions
- Place the flour, sugar and salt in the mixing bowl, add the cold butter and chop 5 sec/speed 5, until the butter is the size of peas. Add the ice water and mix 10 sec/speed 4, until the dough forms clumps that hold together when you squeeze them. Add 1 to 2 tbsp more water only if it is still dry.
- Divide the dough in half, shape each half into a flat disc, wrap and refrigerate for at least 1 hour.
- Meanwhile, peel, core and slice the apples 6 mm (1/4 in) thick. In a large bowl, toss them with the lemon juice, both sugars, the cinnamon, nutmeg and salt, and let them sit for 45 minutes.
- Drain the apples in a colander set over a bowl. Pour the juices into the clean mixing bowl, add the butter, place the simmering basket on the lid instead of the measuring cup and cook 10 min/Varoma/speed 1, until reduced to a thick syrup. Toss the apples with the cornstarch, then with the syrup.
- Put a baking sheet on the lowest rack and preheat the oven to 220°C (425°F). On a floured counter, roll one disc into a 30 cm (12 in) circle and fit it into a 23 cm (9 in) pie dish. Fill with the apples, mounding them in the center.
- Roll the second disc into a 30 cm (12 in) circle and lay it over the apples. Trim the edges, fold them under, crimp them and cut 4 or 5 vents in the top. Brush with the egg wash and sprinkle with coarse sugar.
- Bake the pie on the hot baking sheet for 20 minutes. Lower the oven to 190°C (375°F) and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble through the vents. Cover the edges with foil if they brown too fast.
- Let the pie cool on a rack for at least 2 hours so the filling sets, then slice and serve with vanilla ice cream.
Tips
- Keep everything cold: butter straight from the fridge, ice water, and a few minutes in the fridge for the dough if it gets soft while you roll it.
- The crust dough keeps 2 days in the fridge or 3 months in the freezer, so you can make it ahead.
- Covered at room temperature, the pie keeps 2 days. Warm a slice for 10 seconds in the microwave before adding the ice cream.
