What I really enjoyed about this pie is that the apples stayed slightly crisp, thanks to the use of Granny Smith apples. They didn't turn into mush and they were so flavorful. Who knew Chinese five spice worked so wonderfully in apple pie?! But another thing that makes this pie a bit unique is the boiled apple syrup that's involved. The apples are tossed with the Chinese five spice, lemon juice, sugars, salt, tapioca starch and cornstarch. Then some apple magic happens. Before you know it, the apples are practically juicing themselves and giving off this wonderful amber liquid gold. Every drop is reserved while the apples are drained and the juice is boiled on the stovetop until slightly thickened. This delicious syrup is reintroduced to the spiced apples once they are comfortably nestled in the pie crust. The top crust seals the delicious fate of the apples and all that apple goodness is baked in. The result? An amazing pie that has a sweet filling of crisp apples that taste like they were baked in a blanket of caramel. Seriously, it's that good.
Hoosier Mama Classic Apple Pie
recipe from Hoosier Mama Pie Company
1 double-crust All-Butter
Pie Dough shell (recipe follows)
8 cups Granny Smith apples peeled, cored, and chopped into bite sized-pieces
1 tablespoon lemon juice
¾ cup granulated sugar
3 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon tapioca starch
1 tablespoon cornstarch
1 teaspoon Chinese five-spice powder
½ teaspoon kosher salt
Crust Dust* for sprinkling
1 tablespoons unsalted butter, cut into small pieces
Pie Wash* for brushing the top of the pie
8 cups Granny Smith apples peeled, cored, and chopped into bite sized-pieces
1 tablespoon lemon juice
¾ cup granulated sugar
3 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon tapioca starch
1 tablespoon cornstarch
1 teaspoon Chinese five-spice powder
½ teaspoon kosher salt
Crust Dust* for sprinkling
1 tablespoons unsalted butter, cut into small pieces
Pie Wash* for brushing the top of the pie
Preheat the oven to 350-degrees F.
Place the apples in a
medium bowl. Add the lemon juice and toss with a spatula until the apples are
well coated.
Place the granulated
sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and
salt in a small bowl and whisk to combine. Pour the dry ingredients into the
bowl of apples and mix until the apples are again well coated. Set aside to macerate
for at least 25 minutes.
Place a colander over a
medium bowl and transfer the macerated apples to the colander, making sure to
scrape down the side of the bowl to get all the juices, sugars, and starches.
Let the apples drain for 25 minutes.
Pour the drained juice
into a small saucepan, scraping down the side and bottom of the bowl to get
every drop. Bring the apple juice to a boil over medium-high heat, stirring
constantly. Reduce heat and continue to boil the apple juice gently until it
thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it
is room temperature, chill the saucepan in the refrigerator for about 20
minutes.
Sprinkle Crust Dust into
the empty pie shall. Pour in the apples, making sure to scrape out any dry
ingredients or juices that stick to the side of the bowl.
Make a well in the
middle of the apples and pour in the thickened apple juice. Gently smooth the
pie filling with a spatula and dot with the butter. Finish the pie according to
the double-crust instructions, then freeze for at least 20 minutes.
Brush the top of pie
with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20
minutes, until the crust is dark golden brown and the juices are bubbling
thickly through the vents. Cool for at least 2 hours before slicing.
*Pie Wash
Mix equal parts whole milk and cream in a small bowl or liquid measuring cup. Give it a good stir or the cream will float on the top of the mixture.
Mix equal parts whole milk and cream in a small bowl or liquid measuring cup. Give it a good stir or the cream will float on the top of the mixture.
*Crust Dust
Mix equal parts all-purpose flour {or gluten free flour blend*} and granulated sugar, then lightly dust it across the bottom of the pie shell before adding the fruit filling. Crust Dust can be stored indefinitely in an airtight container at room temperature.
All-Butter
Pie Dough
Makes one double-crust pie or two single-crust pies
1 ¾ sticks unsalted butter,
divided
1 tablespoon red wine vinegar
½ cup cold water
2 ¼ cups all-purpose flour or 315 grams gluten free flour blend*
2 1/4 teaspoons kosher salt
½ tablespoon granulated sugar
1 tablespoon red wine vinegar
½ cup cold water
2 ¼ cups all-purpose flour or 315 grams gluten free flour blend*
2 1/4 teaspoons kosher salt
½ tablespoon granulated sugar
Note: Once the dough is
rested, it can be stored in the refrigerator for up to 3 days, or frozen for up
to 1 week.
Cut the butter into ½
-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the
remaining 1 ¼ sticks in the refrigerator until ready to use.
Stir the red wine
vinegar into the cold water and set aside.
Combine the flour, salt,
and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
Add the chilled butter
and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
Add the frozen butter
and pulse 15 to 20 times, until the butter is in pea-sized pieces.
Add 6 tablespoons of the
vinegar water and pulse 6 times. The dough should start to look crumbly. Test
the dough by squeezing a small amount in the palm of your hand. If it easily
holds together, it is done. If not, add ½ tablespoon of the vinegar water and
pulse 3 more times. Repeat this process as needed until the dough holds
together.
Transfer the dough to a
lightly floured work surface and knead together until smooth; dough should
never come together in the food processor.
Divide the dough into 2
equal parts and roll each into a ball. Flatter the balls slightly and wrap
separately in plastic wrap. Let the dough rest in the refrigerator until ready
to use, at least 20 minutes but preferably overnight.
Gluten Free Flour Blend
from Gluten Free Girl
from Gluten Free Girl
300 grams superfine brown rice flour
250 grams sweet rice flour
150 grams tapioca flour
100 grams sorghum flour
100 grams potato starch
100 grams cornstarch
Whisk together the above flours and store in an air tight container.
To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.)
Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding.
Everytime I see Chinese 5 spice used I think "Brilliant! Why have I never thought of that!"
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