Double crusted apple pie
Binging with Babish · ♥ 128K likes · 4.8M views · 11 min video
Read about fruit pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb honey crisp apples
Peel the apples, cut the flesh off the core and slice into half inch pieces.
- lemon juice
- ¾ cup sugar
- 2–3 tbsp all purpose flour
- 1 lemon lemon zest
Toss the apples in a very large bowl with a squeeze of lemon juice if they are going to sit.
- kosher salt
- ½ tsp freshly grated nutmeg
- ½ tsp ground ginger
- 1 tsp cinnamon
- allspice
- ground cloves
Whisk the sugar, flour, lemon zest, kosher salt, nutmeg, ginger, cinnamon, allspice and cloves together separately, then pour over the apples and toss until evenly coated.
Let the par-baked bottom shell cool a little, prick it a few times with a fork to deflate any puff ups and trim the excess dough around the circumference.
Fill the shell, unfurl the second rolled sheet over the apples, trim the excess and tuck it in gently underneath the par-baked crust.
- beaten egg white
- granulated sugar
Brush the whole pie with beaten egg white and sprinkle with granulated sugar for a crunchy, shiny shell.