Williams Sonoma Apple Pie

Williams Sonoman Apple Pie could be just the lacto ovo vegetarian recipe you've been looking for. For 76 cents per serving, you get a side dish that serves 8. One serving contains 340 calories, 5g of protein, and 4g of fat. It is a very affordable recipe for fans of American food. 202 people were impressed by this recipe. This recipe from Bakerette requires flour, ground cinnamon, granny smith apples, and unsalted butter. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. Try Williams Sonoma Peppermint Bark, Homemade Williams-Sonoma Marshmallow Snowmen, and Quick Vegetable Soup from Williams Sonoma for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix the flour, salt, and sugar together until well combined.Add the butter to the flour mixture and with a pastry cutter, cut in the butter until it resembles coarse meal.Add 3 tablespoons of ice cold water and incorporate with the pastry cutter. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time incorporating with the pastry cutter as you go.Turn the dough out onto a work surface and divide into two. Wrap each half of dough in plastic wrap and refrigerate up to 2 hours or overnight.Remove from fridge. The dough will be hard. Let it soften for about 5-10 minutes.On a lightly floured work surface, roll out half of the first half of dough into a 12-inch round about 1/8-inches thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes. Set remaining dough aside to use for leaf pie crust cutters.On a lightly floured surface, roll out the other half of the dough into a 12-inch round about 1/8-inches thick. Set aside.Meanwhile, make the filling in a large stock pot. Stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally until the apples are just tender but not mushy--about 20 minutes.Uncover and cook until the liquid has thickened and becomes glossy--about 5-7 minutes.Remove from heat, stir in the lemon juice and let cool to room temperature--about 30 minutes.Position the oven rack to the lower third of the oven, place a baking sheet lined with foil on the rack and preheat the oven to 400 degrees Fahrenheit.Remove the pie shell from the fridge. Transfer the apple filling to the pie shell; scatter the 2 tablespoons of butter pieces on top and gently lay the top half of dough over the top.Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.With the remaining dough from both shells, on a large sheet of lightly floured parchment paper, roll out the remaining dough. Using a leaf pie crust cutter, make rows of cutouts in the dough.Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the pie crust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with granulated sugar.Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown--about 1 hour. Cover the edges with aluminum foil if they become too dark.Transfer the pie to a wire rack and let cool for at least 1-1/2 hours before serving.

 

Step by step:

1. Mix the flour, salt, and sugar together until well combined.

2. Add the butter to the flour mixture and with a pastry cutter, cut in the butter until it resembles coarse meal.

3. Add 3 tablespoons of ice cold water and incorporate with the pastry cutter. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time incorporating with the pastry cutter as you go.Turn the dough out onto a work surface and divide into two. Wrap each half of dough in plastic wrap and refrigerate up to 2 hours or overnight.

4. Remove from fridge. The dough will be hard.

5. Let it soften for about 5-10 minutes.On a lightly floured work surface, roll out half of the first half of dough into a 12-inch round about 1/8-inches thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes. Set remaining dough aside to use for leaf pie crust cutters.On a lightly floured surface, roll out the other half of the dough into a 12-inch round about 1/8-inches thick. Set aside.Meanwhile, make the filling in a large stock pot. Stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally until the apples are just tender but not mushy--about 20 minutes.Uncover and cook until the liquid has thickened and becomes glossy--about 5-7 minutes.

6. Remove from heat, stir in the lemon juice and let cool to room temperature--about 30 minutes.Position the oven rack to the lower third of the oven, place a baking sheet lined with foil on the rack and preheat the oven to 400 degrees Fahrenheit.

7. Remove the pie shell from the fridge.

8. Transfer the apple filling to the pie shell; scatter the 2 tablespoons of butter pieces on top and gently lay the top half of dough over the top.Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.With the remaining dough from both shells, on a large sheet of lightly floured parchment paper, roll out the remaining dough. Using a leaf pie crust cutter, make rows of cutouts in the dough.

9. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the pie crust, overlapping the leaves slightly. Decorate as desired with the remaining leaves.

10. Brush the entire top crust with egg wash and sprinkle with granulated sugar.

11. Place the pie dish on the preheated baking sheet.

12. Bake until the crust is crisp and golden brown--about 1 hour. Cover the edges with aluminum foil if they become too dark.

13. Transfer the pie to a wire rack and let cool for at least 1-1/2 hours before serving.

Nutrition Information:

covered percent of daily need