Ingredients for Barbara Treves Award Winning Apple Pie
- Whole Wheat Pastry Flour
- All Purpose Flour
- Salt
- Vanilla Powder
- Vanilla Bean
- Sugar
- Sweet Butter
- White Vinegar
- Ice Water
- 6 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Unbleached All Purpose Flour
- Vanilla Extract
- Apple Cider Vinegar
- Dried Cherries
- Egg
- Cream
- Turbinado Sugar
How to Make Barbara Treves Award Winning Apple Pie
- **Make the crust:** Whisk together flour and salt. Place in freezer. Chill butter and vinegar in the refrigerator for at least 1 hour.
- Add the dry ingredients to a food processor and pulse until combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (pea-sized).
- Add the vinegar, pulse to combine, then add ice water, 1 teaspoon at a time, pulsing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface, form into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- **Prepare the apple filling:** In a bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and vanilla bean paste.
- Spread 2 teaspoons of the dry filling mixture in a roasting pan. Add the sliced apples.
- Broil the apples until lightly browned but not cooked through (about 5-7 minutes), watching closely to prevent burning.
- Remove from broiler and stir in the remaining dry filling mixture.
- **Assemble the pie:** On a lightly floured surface, roll out one disc of dough into a 1/8-inch thick circle slightly larger than your 9-inch pie plate.
- Carefully transfer the dough to the pie plate.
- Pour the broiled apple mixture into the pie crust.
- Dot the apples with the cold butter pieces.
- Roll out the second disc of dough to a similar thickness and place it over the filling.
- Crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
- **Make the egg wash:** Whisk together the egg and cream.
- Brush the top crust with the egg wash and sprinkle with sugar.
- **Bake:** Bake at 400°F (200°C) for 45 minutes. If the edges are browning too quickly, cover them loosely with aluminum foil.
- Rotate the pie and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack for at least 2 hours before serving. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
118g
Fat
64g
Carbs
17g