STENCIL APPLE PIE
You don't need an actual stencil to create the striking cinnamon-sugar top crust for this apple pie -- an artful arrangement of popsicle sticks does the trick. For the decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 9h45m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely.
- On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet and, using a small round cutter or paring knife, cut a 1-inch hole in center. Brush top dough with egg white and refrigerate until firm, about 30 minutes.
- Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water. In a small bowl, combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon.
- Using a 9-inch cake pan or plate, trace a circle on a piece of parchment; cut out inside of circle and reserve for another use. Center resulting hole over top dough. Place 4 ice-pop sticks around center hole, at 90-degree angles. Starting at center and working outward, place sticks 1/2 inch apart, gently pressing onto dough to adhere, to create an arrow pattern toward center of dough. (If dough gets too soft, refrigerate for a few minutes until firm.) Using a small sieve, sprinkle with cinnamon sugar. Brush excess sugar off sticks; carefully remove sticks, then parchment. Center stenciled dough over filling. Trim dough, leaving a 1-inch overhang. Tuck overhang under edge of bottom dough; gently pinch to seal. Crimp as desired. Refrigerate until firm, about 30 minutes.
- Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours.
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- In a large bowl, combine sugars and nutmeg. Peel, core and slice the apples 1/4 inch thick, adding them to the sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling.
- On a lightly floured surface, with floured rolling pin, roll 1 disk of pie dough into a 13-inch circle and fit into bottom and up side of a 9-inch pie plate; refrigerate until ready to use.
- Heat oven to 400°F. Finish apples: Sprinkle with cornstarch and toss to combine. Mound apples in prepared crust, packing in tightly along with any juices in the bowl.
- Remove top crust from fridge and let sit until just pliable enough to shape without cracking, about 5 minutes. Use stencil to punch out design, then lay top pie crust over filling.
- Place pie on baking sheet, brush crust with beaten egg and sprinkle with demerara sugar mixed with a pinch of salt. Bake until beginning to brown, 20 to 25 minutes.
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