APPLE PIE FILLING
MAKING THE APPLE FILLING
MAKING THE DOUGH
LINING THE PIE PLATE
Preheat oven to 425 degrees F. Unwrap one disk of dough (keep the other in the refrigerator), place it on a lightly floured work surface, and scatter a little flour over the top. Roll out dough into an even round about 13 inches in diameter. It should be about 1/8-inch thick.
Fold dough in half and gently lift and position it over the pan. Unfold dough, easing it into the pan without stretching it. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch. Chill the dough-lined pan for 20 minutes.
FILLING THE PIE
BAKING THE PIE
Place pie on a baking sheet, transfer to oven, and bake for 15 minutes. Lower temperature to 350 degrees F and bake, rotating pan as necessary for even browning, until the top crust is golden brown and the apples are tender, 35 to 40 minutes. Remove pie from oven and cool on a wire rack. Let pie rest for 20 minutes before slicing.
—Tom Vaccaro ’85, Certified Master Baker and dean—baking and pastry arts, CIA
Special thanks to CIA alumna Casey Platt ’12, manager-in-training, Continuing Education Department, for sharing her expertise in testing this recipe.
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