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Issue Date: Fall 2006

Bennett’s Classic Apple Pie

Courtesy of Chef Jonathan Bennett

Jonathan Bennett

Bennett's Classic Apple Pie
Makes one 9-inch double-crust pie

3 pounds apples (about 10 cups sliced), peeled, cored and thinly sliced

3/4 cup granulated sugar

1/2 cup light brown sugar

Juice of one lemon

1/2 teaspoon salt

4 tablespoons butter, cut into small squares

3 tablespoons all-purpose flour

Heavy cream or one lightly beaten egg white mixed with a teaspoon of water, for brushing the crust

1 perfect pie crust (see recipe here)

Combine all the ingredients in a nonreactive bowl. Cover and let sit at room temperature while preparing the crust.

Preheat the oven to 350 degrees F.

Divide the dough in half, and on a lightly floured surface, roll out each portion to a 1/8-inch thickness, about 12 inches in diameter. Transfer one portion to a 9-inch pie tin, draping it evenly over the edges. Add the pie filling. Place the remaining dough over the top. Using scissors, trim the dough to within 1 inch of the edge. Fold under the overhang and crimp, as desired. Cut a few slits in the top to vent. Refrigerate 20 minutes. Lightly brush the top of the crust and edges with the heavy cream. Place in the oven and bake 60 to 65 minutes or until the crust is golden.

Note: If the crust darkens too quickly, tent lightly with foil. Continue to bake for the allotted time, removing foil the last 5 minutes.

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