Apple Pie – The Perfect Fall Dessert from Jessica Porto, the Pastry Master at Craigie
Please note – this advice isn’t from any old Pastry Chef. Jess was just named Best of Boston Pastry Chef by Boston Magazine. . When she talks about choosing apples for pie, you’ll want to listen. Here goes:
“You want to make sure to choose an apple with not too high a water content or it will just turn to mush when it is cooked. Pippin, Braeburn, Fuji and good old Granny Smiths are all a good choice that are easy to track down, will hold up well, and give great flavor. A surefire bet is to ask at your local farmer’s market. They may have some more unusual local varieties or hybrids. I like to use a blend of a couple different apples to give variety in texture and flavor. Using the peel or not is a personal preference; I usually keep it on for a more rustic pie.”
Dough (for 8-9 inch pie):
12 ounces All Purpose flour
1/2 # butter (2 sticks)
4-6 ounces water
4 g salt
Cut butter into 1/2 inch cubes and freeze together with flour x at least 15 min.
Combine 6 oz water and salt and freeze x 15 min.
Using a bench scraper, cut frozen butter into flour until you have pea-sized chunks.
Gradually sprinkle in ice water, cutting it into flour/butter mixture completely before adding more.
*You may not need all the water. Once enough water is incorporated to form a ball of dough, wrap in plastic and rest at least 2 hrs. Roll out to desired thickness.
1000 g Apples, cut into medium pieces
40 g Butter
250 g Demerara Sugar (can substitute brown sugar)
100 g Lemon Juice
20 g Salt
100 g Calvados (optional)
20 grams (1/2 inch) Fresh ginger, smashed
10 each Cloves
2 each Cinnamon stick
4 each Green Cardamom
1 tsp Fennel Seed
1 tsp Mace
4 each Allspice
2 each Star Anise
Melt butter in saucepan over high heat. Add sugar, whisking to emulsify.
Add apples and lemon juice, cooking over high heat until liquid is reduced by half.
Deglaze with Calvados, season with salt and continue to cook over med-high heat until syrupy and apples are translucent. Cool completely before filling pie.
Happy Pie Making!