By Viviam Liao
Staff Writer
Enjoy this classic apple pie with a maple syrup glaze with family or friends during the fall season. This recipe makes an 8′ pie with a basket weave pattern.
Ingredients: Crust
11 tablespoons of frozen unsalted butter
2 cups all purpose flour
¾ teaspoon kosher salt
½ teaspoon baking powder
½ cup of cold water
½ teaspoon lemon juice
2 ice cubes
Ingredients: Filling
8 small granny smith apples
1 tablespoon cornstarch
½ cup granulated sugar
1 ½ teaspoon of ground cinnamon
⅛ ground cloves (optional)
¼ teaspoon kosher salt
¼ teaspoon ground ginger
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon vanilla extract
Ingredients: Glaze
¼ cup maple syrup
⅛ teaspoon cinnamon
Assembly:
Freeze butter for at least 30 minutes prior to starting.
In a large mixing bowl, mix together the all purpose flour, baking powder and salt. In a separate bowl, mix together the lemon juice, water and ice. Grate the frozen butter into the flour mixture and gently stir until all the butter is coated in flour. Add 3 tablespoons of lemon water and stir to combine. Continue adding 3 tablespoons of lemon water and use your hand to knead until a ball of dough forms.
Divide dough into two parts and place in a covered container to refrigerate as you make the filling. Preheat oven to 425o F.
Peel, core and thinly slice the apples. Place apples in a large pot with a lid.
In a small bowl, mix together cornstarch, sugar, cinnamon, cloves and salt. Stir the mixture into the apples. Stir in ground ginger, lemon zest, lemon juice and vanilla into the apples.
Cover and cook over medium heat for six minutes, stirring occasionally until the apples are slightly softened and the sauce has thickened. Remove from heat and take the lid off.
Flour a clean surface and flour a rolling pin. Take one ball of dough and roll it out until it is about ⅛ inch thick.
Gently place dough in the pie plate, trimming any excess dough off. Spoon pie filling into the plate, discarding any liquid at the bottom of the pot.
Roll the second dough ball into a rectangle and cut out 7 strips. Carefully lay four stirps over the pie and weave a basket pattern with the remaining three strips
For the glaze, cook maple syrup and cinnamon over medium heat until bubbles form.
Bake pie for 10 minutes at 425 degrees. Then reduce the temperature to 325 degrees and bake for another 30 minutes. After 30 minutes, remove the pie from the oven and brush an even layer of glaze over the lattice. Bake for an additional 10-15 minutes.
Allow the pie to cool for one hour on a cooling rack until warm. Serve with vanilla ice cream or cold whipped cream.