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Pie Baking with Domenica Marchetti: Apple Pie

Remember I wrote about making a berry & peach pie with Domenica Marchetti? Well, here's part 2. Because we did not just make one pie, we made two!

For this apple pie, we used a pie dough recipe adapted from Jacques Pepin. And, because I don't have a big food processor at home, I made the dough by hand: it was not difficult at all!

Pie dough recipe (for a 9-inch two-crust pie)
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon sugar
12 tablespoons cold unsalted butter, cut into small pieces
about 6 tablespoons ice-cold water.

Here's what you do: combine flour, salt and sugar. Add butter and with your fingertips mix the butter into the flour till you get the consistency of dry oatmeal. Add water a bit at a time until the dough comes together: don't overwork it! Form the dough into a disk, cover in wax paper and let it sit in the refrigerator for at least an hour.

For the apple filling, we combined several varieties of peeled and thinly sliced apples, 1/4 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon and 1 teaspoon freshly ground nutmeg.

Here are the apples mixed with the flour, sugar and spices. They smelled amazing!

You roll out half of the dough, fit it into a pie plate, crimp the edges and pile on the apples.

Instead of topping the pie with another crust or doing lattice topping, we decided to be a bit more creative. Domenica had maple leaf cutouts in different sizes and that's what I used to cover the pie. How pretty does this look?

The pie came out of the oven and had to cool down a bit. It looked gorgeous, and despite 80+ degree weather, made me think of Fall.

I did not get to try this pie because Domenica took it to a family dinner, but if it tasted nearly as good as it smelled, I'm sure it was a winner.


Delicious Dishings said...

Wouldn't you know... I just went apple picking this morning! I'm making apple sauce and cider doughnuts, but I think this pie is on the list as well now. I wish I had those great cutouts! I just have little tiny leaves.

I did get a pie mold from Williams-Sonoma recently, so maybe I'll adapt the recipe for minis!

domenicacooks said...

Olga, your photos are fabulous. You are not going to believe this but I actually don't know how the pie turned out! I brought it to my BIL's but I had also baked a cake for my FIL's b-day. After dinner and cake we were too full for pie, so I left it with them. Probably not the best decision I ever made. Since seeing you pix I am really craving apple pie now...

Jenna said...

This looks beautiful! I love the maple-leaf cut outs - such a cute and creative way to top a pie. And the detailing on the crust is lovely. Funny, we're really on the same wave-length lately, because I made apple pie recently too!

You should make it again and eat it this time :-)

Anna's Table said...

What a beautiful apple pie. I love your work on the top crust.

Debbie said...

apple pie has always been one of my it whether it's hot (105 in L.A.) or cold!

Mary @ stylefyles said...

omigosh, so creative - how clever!!!! It looks sooo awesome!!!

It's possible that I'm FAR too excited about this....but I am!!!! =)