The Perfect Apple Pie (if I do say so myself)

It’s apple season!  Times for pies and crumbles and apple butter!  Sadly, this year’s harvest is predicted to be a small one, down about 50% from NY State’s average.  Harvest also began about three weeks earlier than usual because of our early spring.  So go get your apples while you can! 

Every year, I try to create the perfect apple pie.  I’ve tried the double crust pies, the pies with crumble topping, the pies with this specific variety or that combination of varieties. I’ve sliced, chunked and pureed my apples to achieve the idea texture.  I’ve tried the simplest pies, with just a touch of sugar, lemon and cinnamon, or ones that include various dried fruits, liqueurs and essences for added flavor.

But this year, ah this year!  I think I’ve found the perfect pie and it is an amalgamation of all the pies I’ve ever made.  Please to enjoy:

FILLING:

3 cups tart apples, peeled, cored and sliced

Juice of 1 lemon

2/3 cup sugar

3 tablespoons cornstarch

1-1/4 cups cold water

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon mace

Optional but highly recommended:  1/2 cup dried cherries and 1/4 cup candied ginger soaked in 1 tablespoon cognac.

STREUSEL TOPPING:

1 cup all-purpose flour

1/3 cup brown sugar

1/3 cup sugar

1 tablespoon cornmeal

1 teaspoon cinnamon

6 tablespoons unsalted butter, melted

PIE CRUST

(Single crust)

1 ¼ all-purpose flour

1 tablespoon sugar

½ teaspoon salt

3 tablespoons vegetable shortening

4 tablespoons unsalted butter, cut into ½” thick pieces and chilled

4 – 6 tablespoons ice water

1.            Starting with the pie crust, using a food processor, combine flour, sugar and salt.  While processing, drop the vegetable shortening and butter in until mixture is consistency of damp sand.  Continuing to process, sprinkle ice water in bowl until dough comes together in a ball.

2.            Remove dough ball from bowl, press into a 4” disk and wrap in plastic wrap.  Chill for at least an hour.

3.            After chilling, allow dough to soften slightly at room temperature before rolling it out into a 12” circle.   Cover dough with aluminum foil and bake for 25 minutes at 375*.  Reduce oven heat to 350*. 

4.            While piecrust is baking, peel, core and slice your apples. Squeeze lemon juice over apple slices to prevent browning.

5.            Heat sugar, corn starch and water in a saucepan.  Bring to boil while stirring constantly. Remove from heat as soon as it begins to gel (this will happen quickly, so keep a close watch.)

6.            Add vanilla and spices to cornstarch mixture, then gently pour over apple slices and mix thoroughly.

7.            Make streusel topping by combining dry ingredients then drizzling melted butter on top.  Mix gently with a fork, but don’t be too thorough – you should have randomly sized chunks for ideal streuselness.

8.            Arrange apple mixture in pie crust, top with streusel and bake at 350*, or until streusel topping is lightly browned.