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Pastry
Dough:
Yield: two
9-inch pie crusts
3/4 cup thawed apple cider
concentrate, chilled
3/4 teaspoon salt
3 cups all-purpose baking
flour
1 cup whole grain pastry flour
1 tablespoon sugar
1
tablespoon ground cinnamon
3/4 cup lard, chilled
3/4 cup unsalted
butter, chilled
Filling:
4 Granny Smith apples
4 Braeburn
apples
1 tablespoon fresh lemon juice
1/2 cup sugar
1/2 cup brown
sugar
1 tablespoon cinnamon
1 teaspoon freshly ground nutmeg
1/2
teaspoon allspice
1 teaspoon salt
2 tablespoons all-purpose baking
flour
2 tablespoons cornstarch
1/2 cup bourbon
6 ounces dried
tart cherries (unsweetened)
Pastry
Dough:
1. Place a medium mixing
bowl and two knives in freezer to chill.
2. Stir salt into thawed apple
cider concentrate until dissolved. Chill.
3. In chilled mixing bowl,
combine flours, sugar and cinnamon.
4. Using the chilled knives, cut
lard and butter into flour mixture until it resembles coarse meal.
5.
Stir in the apple cider mixture until combined. Be careful not to overwork
the dough.
6. Divide dough in three portions. Flatten each portion into
a 1-inch thick disk.
7. Wrap each disk in plastic wrap and refrigerate
for at least one hour.
Filling:
1. Peel, core, quarter, and
slice apples into 1/4-inch thick pieces.
2. In a sauté pan, combine
apples, sugars, cinnamon, nutmeg, allspice, and salt.
3. Cook over
medium heat until apples have released their juices and are slightly
softened.
4. In a small bowl, whisk flour and cornstarch into bourbon,
creating a slurry.
5. Raise heat on the apples to bring mixture to a
slow boil.
6. While stirring, slowly pour in the bourbon slurry.
Continue to stir until the sauce is thickened.
7. Remove from heat and
allow mixture to cool.
8. Stir in dried cherries.
ASSEMBLING
THE PIE:
1 tablespoon unsalted
butter, cut into 4 pieces
1 egg white, mixed with 1 tablespoon
water
2 tablespoons coarse sugar
1. Preheat oven to 425
F.
2. Roll out first piece of dough on a lightly floured surface until
13-inches wide.
3. Transfer to a 9-inch diameter ceramic pie
dish.
4. Spoon filling into bottom crust and dot with pieces of
butter.
5. Roll out second piece of dough on a lightly floured surface
until 13-inches wide. Transfer to pie by rolling the piece of dough onto
rolling pin, position pin on top of pie, and unroll dough over the
top.
6. Trim edges of both crusts to 3/4-inch overhang. Fold under
dough and crimp decoratively.
7. Roll out third piece of dough on a
lightly floured surface until 13-inches wide.
8. Using a knife or
cookie cutter dipped in flour, cut shapes of apples and leaves. Use the
tip of a knife to make veins in leaves.
9. Brush the bottom of each
leaf and apple with egg white mixture and place them on pie, overlapping
each other. Make holes or slits in the crust between decorations to allow
steam to escape.
10. Brush finished pie with egg white and sprinkle
with coarse sugar. Chill finished pie in freezer for 15 to 20
minutes.
11. Place pie in the 425 F oven and bake for 10 minutes.
Reduce oven temperature to 375 F.
12. Bake until apples are tender and
juices are thick, approximately 50-55 minutes. Cover with foil if pie
browns too quickly. Poke a hole in center of foil to allow steam to
escape.
13. Transfer pie to a rack and cool for at least one
hour.
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