Mom, baseball, and apple pie–the staples of Americana. Being the patriotic girl I am, I have a soft spot for anything that will make my Fourth of July 100% all-American. After seeing this dressed up apple pie on Annie’s Eats last summer, I knew I’d be making it for this year’s Independence Day celebration. With just a couple of teeny tiny adjustments to the recipe, a bag of apples from a former student’s apple tree, and some homemade vanilla ice cream, my family had one perfect pie to enjoy.
Star-Spangled Apple Pie
slightly adapted from Annie’s Eats
1 recipe Martha’s perfect pie crust (pate brisee)
2 1/2 lbs. (5-6 large) Granny Smith apples (or apple of your choice), peeled, cored and sliced
1/3 c. granulated sugar
3 TBSP brown sugar
1 TBSP all-purpose flour
1 TBSP tapioca
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/8 tsp. salt
1 TBSP freshly squeezed lemon juice
2 TBSP cold unsalted butter, cut into pieces
1 large egg beaten with 1 TBSP cold water (for egg wash)
1 TBSP raw or turbinado sugar, for sprinkling
1. On a lightly floured surface, roll out one disk pie dough into a 12-in. round. (Keep the
other disk chilled for now.) Transfer the dough to a deep 9-in. pie plate, trimming excess dough and crimping edges. Cover
with plastic wrap and freeze 30 minutes.
preheat oven to 400 degrees F. Position an oven rack in the upper-middle
position. In a large mixing bowl, combine the sliced apples, sugars,
flour, tapioca, spices, and lemon juice. Toss well to combine.
3. When the bottom
crust is chilled, pour apple mixture and accumulated
juices into the crust and use a spatula to even the top out
slightly. Dot the surface with cold butter pieces and brush edges of dough with egg wash to help stars adhere.
4. Roll out the remaining pie dough on a floured work surface. Cut out stars and use to cover the pie.
(You could also make a classic lattice top crust.) Brush the top of
the crust with egg wash and sprinkle with raw sugar, if desired.
5. Place a
baking sheet on the lower oven rack. Place the pie on the upper rack
and bake until the crust is golden brown and the juices are bubbling,
about 50-60 minutes. If edges and/or entire crust browns too quickly, tent with foil. Transfer to a wire rack and allow to cool and set at
least 30 minutes before slicing. Serve warm or at room temperature.