Hoosier Mama's Classic Apple Pie

Name: Hoosier Mama's Classic Apple Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: American
Ingredients: 2 grams teaspoon Chinese five-spice powder; 960 grams cups apples, peeled and chopped into bite-sized pieces; 9 grams tablespoon cornstarch; 3 Tbsps dark brown sugar; 333 grams 1/4 cups all-purpose flour; 7 grams 1/2 tablespoon granulated sugar; 8 servings equal parts granulated sugar and flour; 7 grams 1/4 teaspoons kosher salt; 1 Tbsp lemon juice; 8 servings equal parts whole milk and cream; 8 servings Pie Wash; 8 servings Double-Crust Dough Shell; 1 Tbsp red wine vinegar; 1 Tbsp (10g) tapioca starch; 2 sticks unsalted butter, divided; 118 milliliters cold water

Hoosier Mama's Classic Apple Pie might be just the dessert you are searching for. This recipe makes 8 servings with 810 calories, 15g of protein, and 40g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up wine vinegar, butter, granulated sugar, and a few other things to make it today. This recipe is typical of American cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 6 hours.

Instructions

Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons (70g) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.

Ingredients you will need

Butter

Stir the red wine vinegar into the cold water and set aside.

Ingredients you will need

Red Wine Vinegar

Water

Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.

Ingredients you will need

Butter

Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.

Ingredients you will need

Butter

Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.

Ingredients you will need

Vinegar

Dough

Water

Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.

Ingredients you will need

Dough

Equipment you will use

Food Processor

Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

Ingredients you will need

Dough

Place the apples in a medium bowl.

Ingredients you will need

Apple

Equipment you will use

Bowl

Add the lemon juice and toss with a spatula until the apples are well coated.

Ingredients you will need

Lemon Juice

Apple

Equipment you will use

Spatula

Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine.

Ingredients you will need

Granulated Sugar

Corn Starch

Brown Sugar

Salt

Equipment you will use

Whisk

Bowl

Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.

Ingredients you will need

Apple

Equipment you will use

Bowl

Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches.

Ingredients you will need

Apple

Equipment you will use

Colander

Bowl

Let the apples drain for 25 minutes.

Ingredients you will need

Apple

Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes.

Ingredients you will need

Juice

Equipment you will use

Sauce Pan

Bowl

Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.

Equipment you will use

Sauce Pan

While it chills, roll out the balls of dough. Each one needs to be rolled into a 14-inch circle, 1/16 to 1/8 inch thick.

Ingredients you will need

Dough

Roll

Lightly coat a 9-inch pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Pick one dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips.

Ingredients you will need

Dough

Sprinkle Crust Dust into the empty pie shell.

Ingredients you will need

Pie Crust

Crust

Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter.

Ingredients you will need

Apple Juice

Pie Filling

Apple

Butter

Equipment you will use

Spatula

Bowl

If you are cutting decorative shapes out of the top crust, do it now. Try to keep the cutouts toward the center of the top crust. Otherwise, they will get pulled into the crimp and stretched out of shape.

Ingredients you will need

Crust

Center the top pie dough round over the pie. Line up the edges of the top and bottom crust and gently roll them under with your thumb and index finger. Work your way back around the pie, pinching the rolled edge up. Make sure the edge is resting on the rim of the pie tin.

Ingredients you will need

Pie Crust

Crust

Roll

Crimp the dough: Grab the edge of the pie shell with the thumb and index finger of each hand, about 1 inch apart. Bring your right hand toward you and to the left as you push your left hand away from you and to the right.

Ingredients you will need

Pie Crust

Dough

Place your left hand 1/2 inch to the right of the first crimp and repeat the process until you have worked your way around the pie shell.

Ingredients you will need

Pie Crust

Place your index finger behind each crimp and squeeze the point on the outside of the pie shell with your thumb and index finger.

Ingredients you will need

Pie Crust

Vent the pie: follow this step if you haven't already made cutouts. Three or four simple slits in the top crust will do the trick, although pie bakers have used the vents as decoration for centuries, coming up with all kinds of pretty patterns. At the pie shop we use the vents as guides to easily slice the pies into six pieces later.

Ingredients you will need

Crust

Freeze the assembled pie for at least 20 minutes.

Preheat the oven to 400°F (200°C).

Equipment you will use

Oven

Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents.

Ingredients you will need

Crust

Equipment you will use

Oven

Cool for at least 2 hours before slicing.