There's almost nothing better than a warm slice of apple pie. Well…until you top it with a scoop of ice cream. For those looking to flex their baking muscles, Bill Yosses, executive pastry chef of The Four Seasons Restaurant, is here to share his recipe for this classic dessert.
While some recipes call for just one type of apple, Yosses suggests a combination of Pippin, Golden Delicious, Fuji and Granny Smith varieties. They offer varying levels of sweetness and tartness to add to the complexity of the finished product. Yosses also pre-cooks the apple filling before pouring it into a blind-baked pie crust to help ensure a fully cooked bottom layer.
Now all you need is a fork.
Apple Pie RecipeCourtesy of Executive Pastry Chef Bill Yosses, The Four Seasons Restaurant, New York City
Yield: one 9-inch pie
2 pie crusts
All-purpose flour, for dusting
180 grams granulated sugar, plus more for sprinkling
60 grams cornstarch
1,000 grams apples*, peeled, cored and cut into slices
50 grams honey
1 lemon, zested and juiced
1 vanilla bean, scraped
Pinch of salt
1. Preheat oven to 375˚F.
2. Remove pie crusts from refrigerator and roll out on a surface dusted with flour into two 12-inch circles. Place one piece of dough in the bottom of the pie pan and crimp the edges; return to the fridge to set. Return the other piece of dough to the refrigerator to chill as well.
3. Stir the granulated sugar and cornstarch, toss this with apple slices, honey, lemon zest and juice and vanilla bean seeds. Place in a heavy 2-quart saucepan and cook on medium heat, stirring to prevent scorching, until the mixture comes to a boil; transfer to a bowl and cool to room temperature.
4. Meanwhile, line the pie shell with parchment and fill with navy beans and blind bake for 20 minutes to bake the bottom of the pie.
5. Remove the beans and paper and fill the pie with the pre-cooked apple filling.
6. Combine the eggs and salt to make an egg wash, and use a pastry brush to coat the edge of the pie shell with egg wash. Roll the second piece of pie dough onto a rolling pin and unroll over the filled pie. Crimp the edges making sure the seal is tight. Egg wash the top of the pie and sprinkle a little granulated sugar. Cut small vents in the top of the pie with a paring knife to allow steam to escape and bake for 35 to 45 minutes. Enjoy.
*Note: Yosses suggests a combination of Pippin, Golden Delicious, Fuji and Granny Smith apples.