Apple Pie—Hudson Valley Style
- Yield 8 to 10 servings
A flaky crust and tender, sweet apples combine in this traditional fall dessert.
This makes an unusual soft crust that flakes easily. It can be rolled into one crust to cover a 9-by-13-inch baking dish or used as a bottom and top for a 9-inch pie plate.
- Pie Crust Dough:
- 4 cups flour (half all-purpose and half whole-wheat)
- 1 1/2 cups sugar
- 2 tablespoons baking powder
- 11/2 teaspoons kosher salt
- 4 eggs, lightly beaten
- 1 cup canola oil
- 2 teaspoons vanilla
- Apple Filling:
- 8 apples (gala, fuji or Granny Smith), peeled and chopped
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon flour
- Cinnamon Sugar Topping:
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- To make dough: In a large mixing bowl, combine flour, sugar, baking powder and salt.
- In another bowl, combine the egg, oil and vanilla. Add the liquid ingredients to the dry ingredients and mix with your hands or a fork until just combined. Dust with a sprinkle of flour, cover and refrigerate.
- To make filling: Combine apples, lemon juice, sugar, cinnamon and flour.
- To make topping: Combine sugar and cinnamon.
- To assemble: Preheat the oven to 350F. Remove dough from the refrigerator.
- If you want to make a 9-inch pie, divide the dough into 2 pieces. On a lightly floured surface, roll one dough section out using a floured rolling pin into an 11-inch circle. Place it in the pie pan. Place filling in the pan. Roll the other piece of dough out to a 10-inch circle and place on top. Crimp the edges. Sprinkle with topping mixture. Poke a few holes in the top crust to allow steam to escape.
- To make a large rectangular pie, roll dough on a lightly floured surface into a 9-by-13 inch rectangle. Crimp onto rim of pan. Poke holes to let steam escape. Put apples into a 9-by-13-inch pan and top with dough rectangle. Sprinkle with cinnamon mixture.
- Bake either pie 45 to 50 minutes until dough is cooked through and apples are tender.