Hoosier Mama Classic Apple Pie

I think it's safe to say that one of the most popular pies made this time of year is an apple pie. I'm a fan of apple pie myself and after teaching a handful of pie making classes the past couple of weeks, I'm still not sick of apple pie lol. To carry on with the pie love this week, I have to bow down to the queen of pies. Hoosier Mama Pie Company makes some of the best apple pies around and if you want to really bring a pie to the table this Thanksgiving, their Classic Apple Pie would be it. Fresh apples are tossed with Chinese five spice and boiled apple syrup before baking up in a buttery double crust that will make you fight for the last slice...

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 adapted 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 Apple Pie Spice
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, apple pie spice, 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.

*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
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

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.

1 comment

  1. Everytime I see Chinese 5 spice used I think "Brilliant! Why have I never thought of that!"