Apples are the most cultivated and universally recognized fruit and perhaps one of the oldest that has existed on earth. It’s also arguably the most written about fruit in fables, religion and myths. It has been symbolized as both good and evil.
In the western world, we know the story of Adam and Eve in the Old Testament, where the serpent tempts man to eat the forbidden fruit thereby starting the fall of man and the Christian definition of sin. In Greek mythology Troy awarded the golden apple to Aphrodite, which then precipitated the Trojan War. And in the Brothers Grimm tale of Snow White, the wicked step mother in disguise offers Snow White a poisonous apple that puts her in deep slumber.
Irish folklore has it that if a woman peels the skin of the apple in one continuous ribbon and tosses it over her shoulder then the initials of her future husband will appear. And the Trojan War? Well, the idea of Troy tossing the golden apple to the chosen goddess soon evolved to an ancient Greek tradition of throwing an apple to the one you love.
It’s remarkable how popular and ancient this common fruit is. But it’s not surprising either. Apples are sweet, juicy, and crisp. And the blossoms are like soft fragrant pink clouds. They’re revered for their short lived beauty. Two weeks, maybe three at most, and the blooms drop their pink petals, carpeting the ground below giving way to the true jewel, the apple.
- 1 1/2 cups (200 g) AP flour pastry flour
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 stick or 170 g) unsalted cold butter (1/2 cup
- 4-6 table spoons of super cold water with couple ice cubes
- Extra flour for rollling
- 1 table spoon of milk for the wash
- 3/4 cup (150 g) of dark brown sugar packed
- + 1/2 cup (100 g) brown sugar to macerate the apples
- 3/4 cup (185 g) whipping cream 30%+
- 3 (45 g) tablespoons unsalted butter
- 2 table spoons tapioca starch
- 5 large granny smith apples
- 1/2 cup fresh or frozen cranberries
- 3/4 (90 g) cup AP flour
- 1 cup (200 g) brown sugar
- 1/2 cup (110 g) unsalted butter
- 1 cup (85 g) oatmeal
- pinch of salt (about 1/4 teaspoon)
- 1 teaspoon cinnamon
- Sift flour and salt in large bowl, mix
- Grate the butter and freeze in a ziplock or plastic container in freezer for about 30 minutes
- Add the butter to the flour mixture and toss with fork
- Add the ice cold water one spoon at a time until dough just barely comes together. Try not to overwork the dough. Dump out onto large piece of parchment paper and using the paper, fold the dough onto itself using a misting bottle to spray the dry spots. OR work quickly with hands and knead gently until dough comes somewhat together. It's okay if it seems a bit crumbly. It'll come together once its rested in the fridge.
- Form a disc and wrap in plastic and refrigerate for at least 2 hours or overnight.
- Mix all ingredients in bowl and blend the butter in with a pastry cutter until it resembles bread crumbs. Set aside
- In a heavy sauce pan over medium high heat, whisk the brown sugar, whipping cream and butter. whisk constantly until the sugar completely dissolves and the mixture begins to bubble and boil about 10-12 minutes. Should have a thick consistency. Pop in fridge to speed up cooling process
- Peel, core and slice all apples about 1-2 cm thick and toss with a quarter cup sugar. set aside for the apples to macerate about 30 minutes
- Once macerated, drain and discard the pooled juices from the apples
- Toss the tapioca starch into apples
- Pour the cooled caramel over the apple slices and toss until all the slices are covered in caramel.
- Preheat oven to 425F/220C. Place a rack in middle of oven with a sheet of foil (to catch the juices that flow over)
- Take the dough discs out of fridge about 10 minutes before rolling. Make sure to promptly roll at about 10 minutes. Remove plastic wrap and place on either parchment paper or a floured work surface (not too much flour).
- Roll disc starting from centre and outwards to edge. If cracks form at edge, massage slightly back together. Try to avoid stretching the dough with the rolling pin and maintain consistent thickness of the dough by rolling all parts of dough equally. If using your counter to roll dough, don’t forget to lift and rotate your disc every so often to avoid it sticking. Roll until the dough becomes a circle about 14 inches wide.
- Carefully and loosely wrap the dough around the rolling pin and unroll onto your lightly greased 9 inch pie plate. Gently pat down the dough to the shape of the pie pan bottom and sides. Be GENTLE. Trim the excess sides and crimp or leave as I did here.
- Pour all the apple filling into the pan.
- Spread crumble to cover entire pie
- Wash crust by brushing milk
- Cover crust with foil.
- Bake for 20 minutes at 425F then drop temperature to 350F and bake for another 35-40 minutes until the pie is golden brown on the crust.
- I usually remove the foil on the crust about 20 minutes before pulling out of oven.
- The pie will break apart into an unattractive wet mess if slicing right out of the oven. Let the pie cool for at least 30 minutes so the juices can distribute before slicing and serving.