This Apple pie is one of my favorites. It brings out the apple flavor to another dimension towards your mouth. Almost all of the ingredients on here is made from apple. I made a Apple butter, Apple cream, Apple crumble, Apple Filling, Apple glaze, and a buttery pie dough. This pie might have a lot of apple in it but it actually very subtle with the flavor. It also going to look very messy in a way but every component has a special part in this messy pie.
3 lb Granny Smith apples
3/4 cups apple cider vinegar
1/2 tsp salt
1 cup water
1 cup packed light brown sugar
1 tbsp apple pie spice (or pumpkin pie spice)
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup brown sugar (light or dark)
1 teaspoon Baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tbs unsalted butter (melted)
2 lbs apples
1 tbs lemon juice
1 oz unsalted butter
4 oz brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 oz apple juice or water
1 oz cornstarch
2 oz water
1 tbs honey
1 tbs vanilla extract
1 teaspoon orange bitters or extract
Apple Cream (optional)
3/4 cup of Heavy whipping cream
3/4 cup of apple juice
2 tbs of gelatin
1 cup of apple sauce
1 cup of oats
1/4 cup of powder sugar
3 to 4 tbs of apple juice
Butter Flaky pie dough
2 1/2 cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1 cup frozen unsalted butter
4 to 8 tbsp ice water
Add the apples, vinegar, water, and salt in a large pot.
Bring to a boil on medium heat, cover just barely with a little space still to vent for 25 mins
I used an immersion blender but if you don't have one. Get off heat and blend the apples until smooth.
Put back on heat and add sugar, spice, and extract for another 15 mins or until it dark and caramelized
Add all of the ingredients except the butter.
Mix them together then add the melted butter right on top
You should have a crumbly mixture
Now heat a pan to medium and just gently fold the mixture bit by bit until every spot is crisp and brown. It should smell like cookies when cooking it.
Skin and core all the apples
Then cut them about 1/2 inch cubes and put them in a large pot
Put the lemon juice to stop the oxidizing and add the butter to medium heat
Once the butter is melted, add the brown sugar, spices, and apple juice (if not using apple juice then water)
Mix and boil until the apples have become fork tender and don't mush
Whisk water and corn starch into what we call a slurry. This helps by incorporating the corn starch without having clump while cooking.
Cook for another 2 to 3 minutes until you see your filling highly bubbling around the pot. This is the cornstarch doing it thing.
Remove the mixture away from the heat
Add the bitters, vanilla, lemon juice, and honey inside
Let it rest inside a glass pan and you can keep it in storage for around 2 weeks
Mix the heavy cream and apple juice in a stand mixer and whisk for about 15 mins on speed 8
Add the 2 tbsp of gelatin in 2 tbsp of water and mix
You are going to let the gelatin bloom in the water. It takes about 10 minutes
When it bloom, microwave it for 10 seconds so it comes back watery
Mix it in the cream and let sit in the refrigerator for about 10 mins
The reason I put this as optional is because the cream will still be some what watery and solid on top, so when the pie is ready you are going to need a CO2 whipped cream dispenser to make it so cold that when it shoots out it becomes still for the pie. If you don't have that just regular heavy cream and the results still taste good.
Chop the oats coarsely in a blender and add it in the apple sauce.
Pre heat the oven to 350 and cook in a pie pan for about 15 mins.
I will warn you that this crust is not for everyone because of how hard it is when eating but if you are vegan this will be your best choice for a pie crust.
Mix the powder sugar and apple juice together in a small bowl.
Mix how much you want in there to see how thin or thick you want it.
Butter flaky Pie dough
Mix flour, salt, and sugar inside a food processor.
As the food processor is mixing, gradually add each tbsp of butter into it. This will help the butter to incorporate better in the dough.
Add the ice cold water a little at a time until you start to see a dough form.
Wrap with plastic wrap into a ball and refrigerate until you make the pie.
If not using the apple crust, slice the pie dough in half and add that in the pie pan. Preheat the oven to 350 and bake for about 35 mins.
Get the bottom cooled dough and add the filling inside.
Wrap the top dough on top and indent your fingers around it. You really want this as tight as possible.
Slice 3 lines on top so that the pie vents while cooking.
Bake the pie in the 350 degree oven for 45 mins.
Let it cool and start adding your toppings
You can keep this in the fridge for about 2 weeks.