Recipe courtesy of Tiffani Thiessen
Episode: Rewind and Redo
Print
Total:
4 hr 30 min
(includes chilling and cooling time)
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
4 hr 30 min
(includes chilling and cooling time)
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Crust:
  • 2 1/2 cups all-purpose flour, plus additional for rolling
  • 1 tablespoon sugar 
  • 3/4 teaspoon salt 
  • 8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes 
  • 1/4 cup ice water, plus more if needed 
Filling:
  • 3 Granny Smith apples, peeled and thinly sliced
  • 3 Macintosh apples, peeled and thinly sliced
  • 2/3 cup sugar 
  • 2 tablespoons cornstarch 
  • 2 tablespoons crystallized ginger, finely chopped 
  • 1 teaspoon ground cinnamon 
  • 1 tablespoon fresh lemon juice 
  • 1 teaspoon vanilla bean paste 
  • Pinch kosher salt 
  • 1 large egg
To serve:
  • Vanilla ice cream, for serving

Directions

Watch how to make this recipe.

For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use.

For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.

Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch.

On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust.

Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a "collar" around the edges of the pie to prevent it from browning too quickly.

Bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour. (Remove the foil collar for the last 10 to 15 minutes.)

Transfer the pie to a rack and cool completely.

Serve with a scoop of vanilla ice cream.

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