Lazy post but OH so good…courtesy of the Montreal Gazette – which really I was about to cancel but just redeemed itself
Cabane à Sucre Au Pied de Cochon’s Apple Pie
Makes two 9-inch pies
Pastry chef Gabrielle Rivard-Hiller makes 160 of these pies a week for the restaurant as well as 60 a week for takeout. She is now using Lobo apples for the filling, but says you can also use a mixture of Cortland and McIntosh. The idea for the filling is not to have firm apples or apple sauce, but a combination of the two textures.
For the upper crust:
3 cups all-purpose flour
3/4 cup unsalted cold butter, cut into small pieces
11/2 teaspoons salt
100 mL (scant 1/2 cup) ice water
Using a pastry blender, your hands, or a mixmaster on low speed, fit with a paddle attachment, rub the flour and butter together until the butter breaks down into the size of SMALL peas. Stir in the salt. Whisk together the water and egg, then pour it into the flour mixture. Combine until it forms a dough and knead only very lightly to make a ball. Flatten it into a disc, wrap and chill for at least 2 hours.
For the lower crust:
2 cups flour
1 cup cold unsalted butter, cut into small pieces
1 teaspoon salt
70 mL (a generous 1/3 cup) ice water
Using a pastry blender, your hands or a mixmaster on low speed, fit with a paddle attachment, rub the flour and butter together until the butter breaks down into the size of LARGE peas. Stir in the salt. Add the water, combine until it forms a dough, and knead only very lightly to make a ball. Flatten it into a disc, wrap, and chill for at least 2 hours.
For the dry mix:
1 cup sugar
3 tablespoons flour
1 rounded tablespoon cornstarch
1 teaspoon cinnamon
Combine all the ingredients, and measure out 1½ cups of the mix in all (you will need ¾ per pie; ¼ cup of which will go underneath the apples and ½ cup of which will go on top).
For the filling:
16 apples (count 8 per pie), peeled and each cut into six equal pieces (count about 3 cups of apple slices per pie)
1 egg yolk, whisked
Sugar for sprinkling
To make the pies:
Prepare two 9-inch aluminum pie plates.
Slice the base crust into two equal pieces, and shape each piece into a disk. On a lightly floured surface, roll out each disc of dough into a 10- to 11-inch round, 3 mm in thickness. Brush off any excess flour. Place each round of dough onto the base of the prepared pie plate, allowing some overhang on the sides. Sprinkle ¼ cup of the cinnamon sugar onto the base of each, then pile over the 3 cups of apples onto each. Sprinkle over the reserved ½ cup cinnamon sugar over the apples in each tray.
Cut the second round of pie dough in half, shape into two discs, and roll each into a 10- to 11-inch round, 3 mm in thickness. Brush off any excess flour.
Brush the base pastry of each pie with the beaten egg yolk, then lay over the second round of dough, pressing the two layers of dough together to seal the crusts. Slice off any excess dough, and then crimp the dough to make a decorative edge. Repeat the process for the second pie.
Brush the top of each generously with the egg yolk and sprinkle with sugar. Cut a small hole in the top for steam to escape.
Bake the pies in a preheated 375-degree F oven for 20 minutes, then drop the temperature to 350F for a further 40 minutes or until the juices inside come to a boil. Let cool before slicing.
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