Making the perfect pie

FOX25, myfoxboston - Tim Fonseca, executive pastry chef at the Four Seasons Hotel in Boston, recently joined the FOX25 Morning News to show you how to make the perfect pie.

RELATED LINKS:

Four Seasons Hotel Boston

Pie in the Sky

Recipe:

Golden Delicious Apple Pie

All Butter Pie Crust
3 cups All Purpose flour
2 ½ sticks Un-Salted Butter
½ cup+ 2Tbls Water (Ice Cold)
½ tsp Salt
1Tbsp Granulated Sugar

Method: Yield: 2 (10-inch) crusts (top and bottom)

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Note: This pie dough recipe can be made either in a food processor or small 5qt home mixer with paddle)

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. (Add the Butter) Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Dough should be approximately 1/8th to ¼ ” thick. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. (There is an excess of dough to allow easier assembly)

Pie Filling:
8-9 each Golden Delicious Apple (peeled & sliced thin)
½ tsp Ground Cinnamon
2Tbsp Corn Starch
Small Pinch Clove
¼ cup Granulated Sugar
Pinch Salt

Combine dry ingredients in bowl mix together just to combine, add peeled sliced apples, and toss together until apples are evenly coated.

Pie Assembly:
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it to a little larger size.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1-teaspoon sugar, and cut 3 or 4 slits.

Place the pie on a sheet pan in the center of the oven, bake for 55 minutes at 400F, or until the crust is browned and the juices begin to bubble out. Serve warm.