OPEN-FACED DESIGNER APPLE PIE

11.19.2003

Sweet Cream Flaky Pie Crust

1 tablespoon egg white, slightly beaten

2 1/2 pounds baking apples (8 cups sliced)

1 tablespoon freshly squeezed lemon juice

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2-1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground or grated nutmeg

1/4 teaspoon salt

2 tablespoons unsalted butter

1 tablespoon plus 1 teaspoon cornstarch

1 large egg, slightly beaten

1/4 cup apricot preserves

Remove one piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.

On a floured pastry cloth or between two sheets of lightly floured plastic wrap or waxed paper, roll the pastry into a 12-inch circle about 1/8-inch thick. Use an expandable flan ring or a cardboard circle as a template and a sharp knife to cut out the circle. Transfer to a pie plate. Cover the pastry lightly with plastic wrap and refrigerate for a minimum of 1 hour and a maximum of 24 hours.

Roll out the second piece of dough 1/8-inch thick and cut about 26 2 1/2-inch leaves, using a cutter or a small, sharp knife. Draw veins on each leaf with the knife point. Cover and refrigerate.

Preheat the oven to 425 degrees, at least 20 minutes before baking.

Line the pastry with parchment, pleating as necessary to fit the parchment over the crust, and fill with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5-10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush with egg white.

Peel the apples whole and cut them in straight slices from top to bottom, so the core is a rectangle when seen from the side and a square when seen from the top.

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup liquid.

In a small sauce pan (preferably with a nonstick finish), over medium-high heat, boil the butter and this liquid until it is syrupy, lightly caramelized and about 1/3. Swirl the liquid but do not stir it. Transfer the apples to a bowl and toss them with the cornstarch until the cornstarch disappears.

Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.)

Stand the apple slices on end in concentric circles, starting from the rim and working toward the center. Use the tip of a knife to help insert them between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples.

Brush the crust rim with egg. Brush the bottom of each leaf with egg and arrange the leaves around the rim, tilting and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate for 30 minutes before baking to chill the pastry. This will maintain flakiness.

Before preheating, set an oven rack at the lowest level. Place a foil-wrapped baking stone or baking sheet lined with foil in the oven. Preheat oven to 425 degrees.

Set the pie directly on the foil-topped baking stone and bake for 15 minutes. Cut a round of foil bigger than the pie and crimp it in 4 or 5 places to create a dome over the pie. Cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45-50 minutes, or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or small sharp knife. Remove the foil and bake for 5 to 10 minutes or until the apple tops are golden brown. Remove the pie to cool on a rack.

In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples. Serve warm or at room temperature. Stays fresh two days.

From The Pie and Pastry Bible