Tiny Kitchen Recipes: Apple pie from Gramercy Tavern
Take advantage of fall produce to whip up an autumn-appropriate apple pie from Michael Anthony’s new tome, The Gramercy Tavern Cookbook.
Thu Oct 10 2013
Photograph: Maura McEvoy
Apple pie from The Gramercy Tavern Cookbook
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Apple season is in full swing, and the autumnal fruit abounds at the New York City Greenmarket. Here's a recipe to take advantage of the delicious produce (and an excuse to go apple-picking upstate): apple pie from Gramercy Tavern pastry chef Nancy Olson. It's from Michael Anthony's The Gramercy Tavern Cookbook, which hits stores October 29.
As far as choosing and buying your apples, the cookbook includes the following tip: "While you can certainly make this pie with just one kind of apple, we suggest a combination of flavors and textures, such as Winesap, Mutsu and Honeycrisp; Fuji and Granny Smith are also great."
Apple pie from The Gramercy Tavern Cookbook by Michael Anthony
- 3⁄4 cup sugar, plus more for sprinkling
- 3 tbsp cornstarch
- 1 tsp ground cinnamon, plus more for sprinkling
- 1⁄2 tsp salt
- flaky pie dough (recipe follows)
- all-purpose flour for rolling
- 8 medium apples (about 3 1⁄2 lbs), peeled, cored and cut into 1⁄4-inch slices
Preheat the oven to 400˚F, with a rack in the bottom position.
In a large bowl, whisk together the sugar, cornstarch, cinnamon and salt.
On a lightly floured surface, roll one disk of dough into a 13-inch circle, then fit it into a 9-inch pie dish. Roll the other disk into a 13-inch circle.
Add the apples to the sugar mixture and toss thoroughly. (We combine the apples with the sugar at the last minute so the mixture stays drier and doesn’t weight down the dough.) Pour the apple mixture into the dish. We call for just the right amount of apples. Don’t be afraid if you see them piled high. Cover with the remaining dough circle, then trim the excess dough and crimp the edges.
Cut about a dozen slits all over the pie. Sprinkle liberally with sugar and cinnamon, and place on a baking sheet lined with aluminum foil. (This way you needn’t worry about any juices that may bubble over.) Bake until the crust is golden and the filling is bubbly, 65 to 75 minutes. Transfer the pie to a rack and serve warm, or at room temperature.
Makes 1 double-crust 9-inch pie.
Flaky pie dough
- 3 cups all-purpose flour, plus more for rolling
- 1 tsp salt
- 10 tbsp (1 1⁄4 sticks) unsalted butter, cut into small cubes and chilled
- 1⁄2 cup plus 2 tbsp vegetable shortening, chilled
- up to 1 cup ice water
In a large bowl, stir together the flour and salt. Add the butter and toss to coat with the flour, then flatten the bits of butter between your fingertips. Add the vegetable shortening, toss to coat with the flour mixture, and then flatten into pieces a little bigger than the butter. (Using just the tips of your fingers helps produce a flaky crust.)
Sprinkle 3/4 cup of the ice water over the flour mixture and gently toss to incorporate. Use a rubber spatula to push the dry flour into the liquid, but do not stir the mixture. This gentle process of “hydrating” the flour without stirring makes all the difference. If the mixture is too dry and won’t come together when you gently squeeze a handful, sprinkle with another tablespoon of water and toss again. Continue the process until the dough just holds together, adding as little water and handling the dough as little as possible. Some dry patches and crumbs are okay—they will moisten as the dough rests.
Divide the dough into 2 balls, flatten into disks, and wrap well in plastic. Refrigerate for at least 2 hours, or overnight. The dough can be frozen for up to a month; thaw overnight in the refrigerator.
Makes enough for 1 double-crust 9-inch pie or 12 3-inch tarts.
Reprinted from The Gramercy Tavern Cookbook. Copyright (c) 2013 by by Michael Anthony. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC.
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