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This double-crust favorite is a rustic take on the dessert that has graced American dinner tables since pioneer days. My version combines sorghum and millet flours in a crust "shortened" with butter, then hydrated with a blend of water, vinegar and honey. The spritz-and-fold technique produces a luxuriously flaky crust, and pre-cooking the apples, then blind-baking the bottom crust, maintains a toothsome crunch.
Apple choice is critical; Northern Spy or Lodi are the best choices, but a blend of tart, sweet and spicy work well too. This recipe can be halved for a 6-inch pie.
Yield: One 9-inch circular double-crust pie.
Time to Make: 60 minutes active. Overnight dough refrigeration. 45 minutes oven dwell.
Tools needed: Large, shallow-edged steel or stoneware bowl. Whisk. Plant mister (spritzer). Sharp knife. Cutting board. Silicone spatula or bowl scraper. Plastic sheet @ 16 X 16 inches. Large bowl. Large plastic work surface, @ 2 feet X 3 feet. Rolling pin. Bench knife or frosting spatula. 9 inch pie pan. Measuring cups and spoons, or scale. Circular "halo" of aluminum foil, 10 inch outer diameter and 1 inch wide, or commercial "crust saver ring".
Dough Ingredients
Filling Ingredients
Procedure:
1) Measure the water, vinegar and honey into a plant mister (spritzer) and shake until thoroughly mixed. Refrigerate until very cold, or briefly place into freezer until a thin layer of ice forms. Meanwhile, measure the two flours, the tapioca starch, the sugar, the xanthan gum and the salt into the large, shallow-edged bowl. Slicing across the ends, cut the butter into thin slabs, 1/8 inch or less thick. Place the slabs into the flour mix, tossing with your fingers from time to time to assure that all slabs are well-coated with butter.
2) Using the "heel" of your hands, press the butter slabs in the bowl. Rotate the bowl after each press to assure that all slabs are pressed, then toss with your fingers to cycle unflattened slabs up from the bottom. The goal is to press all the butter into thin, unbroken leaves. Place the prepared mister/spritzer on a kitchen scale and zero it out. Spritz a thin layer over the entire contents of the bowl and return the spritzer to the scale. The amount registered is the amount used - each "cycle" of spritz should use between 10 and 20 grams. Gently use the spatula or bowl scraper to toss flour/butter up from the bottom of the bowl, exposing dry ingredients.Spritz again, weigh spritzer and toss. The goal is to not deteriorate the butter leaves but gently wet the dough. You should require about 125 grams to accomplish this. Dough will not come together.
3) Turn "dough" out onto the center of the plastic sheet. Bring the plastic up and over the dough. Use your hands and fists to gently tap the un-cohered dough, through the plastic, into a rectangular shape about 1/2 inch thick. With hands under the plastic, fold dough in half and tap/ press again. After 3 or 4 folds the dough will have come together. Leaves of butter will be visible through the dough. Any very dry spots can be gently spritzed, but only after all the folds are complete. Wrap dough in plastic and refrigerate at least 2 hours or overnight.
4) Peel, core, and slice apples into 12 to 16 slices per apple, depending upon size. Melt the butter in a large nonstick or cast iron skillet over high heat. Cook the apples, tossing frequently to coat with butter. Add the sugars and spices, lower the heat to medium, and continue cooking until apples are becoming mushy on the outside, about 10 minutes. Add the cornstarch and heat until juices thicken, about 1 minute. Remove from heat and transfer to a large bowl. Allow to cool. Note: Apples can be prepared and refrigerated up to 48 hours in advance.
5) Heat oven to 425 F. Thoroughly dust a work surface and rolling pin with potato starch. Remove dough from refrigerator and allow to reach about 50 degrees. Cut into two pieces: one piece that is about 5/8 and one that is 3/8 the total dough. Dust the larger slab with potato starch and roll into a circle about 13 inches in diameter, pausing frequently to run the bench knife or spatula beneath the dough to prevent sticking to the work surface. To lift dough and place onto pie pan, use a thin wide spatula, a pizza peel, the removable bottom of a 12" tart pan, or carefully roll the dough over the rolling pin, then unroll it atop the pie pan. Gently press the dough down into the pan. Use dough scraps to repair any cracks. Position the aluminum foil "halo" or "crust saver" over the crust edge to prevent over-baking. Bake WITHOUT pie weights for 10 - 15 minutes, or until center is well-puffed and lightly browned. Remove to a cooling rack. Remove "halo".
5) Place the second dough slab onto the well-dusted work surface and roll to a 10 inch circle. Set aside and fill the bottom crust with apples. Note: if apples have retained considerable liquid, the pre-baked bottom crust can be lightly coated with flour blend or a mix of ground nuts and flour (walnuts work well) to soak up the juices.
6) Brush the rim with egg white. Lift the circle of dough and position onto the filled pie. Use a fork to press edges together, sealing them. Cut a few vents into the surface.
7) Bake pie for 12 minutes at 425, then reduce heat to 350 and bake another 45 minutes, or until liquid bubbles around the openings in the crust. If edge of crust begins to over-brown, re-position the "halo". Remove pie from oven and allow to cool completely before slicing and eating.
Serving suggestion: a lá mode, natch!