The warm weather has me thinking about pie. I know what you’re thinking… pie is all about the colder months and holiday season. Not for this girl! Cherry, apple, and peach pie are some of my absolute favorite pie selections and are best enjoyed in the summer months. If I had to choose a favorite, I would undoubtedly go with apple pie. This is well-evidenced in the fact that I included my All-American Apple Pie recipe in my book, Kitchen Confidence (recipe below).
When we were planning the photography shoot for my cookbook, I was really excited about creating a gorgeous image to showcase my apple pie recipe. I immediately thought of my friend Stephanie of Stephmodo, as she has impeccable taste and makes the most darling pie boxes that fit an individual piece of pie. How darling would it be to show up for a summer picnic with boxed slices of pie for your friends? I think they would also make for a great party favor. Lucky for you, Stephanie sells these boxes in her Etsy shop, A La Modo. You can check out her selection of boxes and other French goodies here.
Here’s the image we came up with. I’m so pleased with the result!
Photo by Sara Remington
Below are a few more images showcasing Stephanie’s fabulous boxes.
images courtesy of Stephanie Brubaker
Now for the recipe… it’s everything apple pie should be! The all-butter crust is the perfect canvas for my well-balanced spiced apple filling. Try it out this summer and let me know how it goes!
4 Granny Smith apples, peeled, cored and quartered
4 McIntosh apples, peeled, cored and quartered
1 tablespoon lemon juice
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
5 tablespoons all-purpose flour, plus more for dusting
Perfect Pie Dough, recipe follows
One 7-ounce tube marzipan almond paste
1 egg, beaten, for egg wash
PERFECT PIE DOUGH:
3 cups flour, plus more for dusting
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen
Preheat the oven to 400 degrees F.
Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.
Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.
Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.
Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout.
Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.