Apple Pie Recipe Nyt

In 2013 at least one of the great pie makers in new york city was kierin baldwin the pastry chef at the dutch in the soho neighborhood this recipe is adapted from hers for a plain apple pie it benefits from heeding her advice to pre cook the filling before baking.

Apple pie recipe nyt. Roll out the lid and place over the top of. Stir in flour to form a paste. Melt the butter in a saucepan.

Cut off a third of the dough and reserve for the lid. Slice each quarter across into. Putting it all together.

Toss to coat well. Roll remaining crust to fit top of pie. In a bowl mix the pie apples with the sugar and cinnamon refrigerate until needed.

Fill with apple mixture. Finish the pie with cinnamon sugar and butter which pools and softens the fruit at the bottom of. Add water white sugar and brown sugar and bring to a boil.

Mixed apples pie follow nyt food on twitter and nyt cooking on instagram facebook youtube and pinterest. Reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly about 1 hour 15. Trim even with edge.

Add the apple mixture. Roll the pastry out between two pieces of baking paper and line a greased pie dish. Trim seal and flute edges.