Classic Appel pies

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  • Average
  • 45 mins
  • Average budget

Ingredients

  • pie crusts:
  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water
  • Apple :
  • cups thinly sliced, peeled apples (6 medium)
  • Filling:
  • 1 ¼ cups whole milk
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

Preparation

Step 1

Heat oven to 425°F.
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
Remove dough from machine and place in a mound on a clean surface

Work the dough just enough to form the disks, do not over-knead.
Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Carefully place the pie crust in ungreased pie plates.
Press firmly against side and bottom.

Step 2

In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Step 3

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

Step 4

Pre-bake the crust for 15 min
Add filling to the pie and the Apples slices, and bake until golden brown.

Step 5

Cool on cooling rack at least 1 hours before serving.

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Cool on cooling rack at least 1 hours before serving.

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