Josée-Anne’s Organic Apple Pie

Pie crust

• 1 ½ cup flour

• ¾ cup cold butter, cut into cubes

• 1 tsp brown sugar

• 1 tsp salt

• 6-7 tbsp cold milk

Instructions

• Combine flour, sugar, and salt in a large bowl, and whisk until combined.

• Add butter and use a pastry blender to mix the butter and flour mixture until it appears in a large pea size of butter.

• Add cold milk, 1 tbsp at a time, and use your hand to work the dough (you must be quick before the butter starts to soften, I personally only use my pastry cutter because it doesn’t warm the butter as quickly). Remember not to add too much milk, only add enough until the dough holds together.

• Shape into a ball, flatten into a thick disk, and wrap in plastic wrap. Refrigerate for at least half an hour (or while you prepare the apples).

Caramel sauce

• ¼ cup butter

• 1 cup packed brown sugar

• ¾ cup whipping cream

Instructions

• Melt butter and sugar over medium heat stirring for about 5 minutes until the sugar is dissolved.

• Add the cream, stirring as you bring to a boil. Simmer until the mixture is slightly reduced and thickened, about 10 minutes.

• Let cool almost completely before whisking with the egg and flour (see below).
  

You can prepare this caramel sauce well in advance, keeping it in a sealed container.

Apple mixture

• Preheat the oven to 425 F.

• Cook on stove top over medium heat, until the apples start softening:

• 3 lb of apples peeled and sliced (8-9 apples)

• 2 Tbs butter

• 2 Tbs lemon juice

• 1Tbs cinnamon

• ½ Tbs nutmeg

• A dash of cayenne

• In a medium size bowl whisk together:

• Caramel sauce (see above)

• 3 Tbs flour

• 1 egg

• Stir in the caramel mixture with the apples.

Crumble mixture:

• Combine the following.

• ½ cup flour

• ½ cup brown sugar

• ½ cup melted butter

• 1 cup of pecans crushed with your fingers (any nuts will work)
  

Prepare the crust:

• Take the dough from the fridge and place it on a well-floured surface. Dust the rolling pin with flour and roll the disk into a 13-inch circle.

• Gently place the dough into the pie dish, making sure it's centered. The edges will hang over the edges. Place in the fridge until you are ready to assemble the pie.

• Pour the filling into the pie dish, and sprinkle with the crumble mixture. Fold the overhanging crust over the crumble mixture.

• Beat the egg yolk with milk. Brush the top. Sprinkle with 2 tbsp granulated sugar.

• Place the pie in the oven and immediately turn the temperature down to 375 F. Bake for 45 -50 minutes crust is golden and the filling bubbling. Check the crust periodically to make sure it's not browning too much. If it's the case, cover the crust with foil.

N.B.

I find technique to be a critical part of a flaky crust. Make sure to work the dough as little as possible, touching it with your hands only to form a ball, and later to warm it up a little when you are ready to roll it out. Also, while it doesn’t sound like it makes a big difference; the dough should be kept cold most of the time, and placed in the oven as quickly as possible once the filling is in the pie (the little chunks of butter just explode in the oven creating the flakiness).

Finally, be ready to be praised, as I said this is a crowd-pleaser!!

Enjoy!