With all of the options at the farmers market, now's the perfect time to bake a pie. This week, we're looking for your best double-crust pie -- it can be savory or sweet, but it should somehow celebrate the season and all its bounty!
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
photo 1 of 28
Lemon, honey (we used raspberry honey), blackberries, butter, flour and granulated tapioca.
photo 2 of 28
As much as we like getting our hands dirty at food52, we love the ease of food processor crusts.
photo 3 of 28
Cold butter is key here.
photo 4 of 28
Pulse to cut the butter into the flour, till you see pea-sized clumps.
photo 5 of 28
Then drizzle in ice water tablespoon by tablespoon, until it looks like...
photo 6 of 28
...this!
photo 7 of 28
Form into a disk, wrap in plastic wrap and let it chill for at least 30 minutes.
photo 8 of 28
Assembling the filling ingredients is a snap.
photo 9 of 28
We used raspberry honey, but any honey will do.
photo 10 of 28
photo 11 of 28
Lapadia calls for instant tapioca as a thickener, but you can use granulated tapioca (like us) in a pinch.
photo 12 of 28
It's a standoff -- who will roll?
photo 13 of 28
Amanda it is!
photo 14 of 28
Make sure the dough is large enough to generously hang over the edges.
photo 15 of 28
And flop it into the pie pan -- we used 9".
photo 16 of 28
photo 17 of 28
No room left in the fridge for the bottom crust to chill, guess we'll have to drink this.
photo 18 of 28
Our favorite method for crust rolling -- between two floured layers of plastic wrap. Even, clean, tear-free every time.
photo 19 of 28
photo 20 of 28
Dotting with butter.
photo 21 of 28
Ta-da!
photo 22 of 28
Scissors are the best trimming tools here.
photo 23 of 28
To crimp, Amanda just tucked the excess under. Very rustic and pretty, we think.
photo 24 of 28
Merrill applies a wash of cream (which we thinned with a splash of milk to make it more wash-like).
photo 25 of 28
photo 26 of 28
Amanda spinkles on some sugar for sparkle.
photo 27 of 28
Vents let the steam from the simmering berries escape, and make for a pretty pie too.
photo 28 of 28
photo 1 of 29
photo 2 of 29
Cutting the ends off the apples makes them easier to peel.
photo 3 of 29
And a melon baller converts beautifully to an apple corer!
photo 4 of 29
Amanda starts on the dough, adding semolina flour to regular flour. We love food processor doughs.
photo 5 of 29
There are three delicious fats in here: butter, lard and cheddar cheese, all as cold as can be.
photo 6 of 29
photo 7 of 29
When the mixture looked pebbly, we added the ice water, just a little bit at a time.
photo 8 of 29
The finished dough was smooth and beautifully, with little chunks of butter running through it. Once the dough is made, it needs to go in the fridge for at least 30 minutes.
photo 9 of 29
We used a mix of Cortland and Honey Crisp apples -- both at their peak.
photo 10 of 29
A little brown sugar and white sugar, and then the apples sit and "juice" for an hour.
photo 11 of 29
Merrill used Amanda's technique to roll out the chilled dough for the bottom crust of the pie: put it between two sheets of floured plastic wrap. No sticking!
photo 12 of 29
A heart-stopping moment.
photo 13 of 29
Whew!
photo 14 of 29
After pressing the dough gently into the pie pan (we used a deep dish because of all the apples), you crimp it around the edges and put it back in the fridge for another half hour.
photo 15 of 29
Pricking it with a fork keeps the base from puffing up as you blind-bake the crust.
photo 16 of 29
And pie weights provide extra insurance.
photo 17 of 29
Blind baking ensures that you don't have an apple pie with a soggy bottom!
photo 18 of 29
Next, we made the brown butter, which gives the apples a nutty, rich flavor.
photo 19 of 29
photo 20 of 29
A cornstarch a water "slurry" will help to thicken the juices as they bake without making them taste floury.
photo 21 of 29
Sticking out one's tongue is crucial when rolling dough.
photo 22 of 29
In Amanda's absence (she had a meeting), Kristen helps Merrill get all those apples into the pan!
photo 23 of 29
photo 24 of 29
And she provides moral support during the trimming of the top crust.
photo 25 of 29
(Those are also Kristen's fingers on the right, helping Merrill crimp the top crust.)
photo 26 of 29
A few vents, so the crust doesn't steam from the inside.
photo 27 of 29
And a quick egg wash, and the pie goes back into the oven until it's brown and bubbly!
photo 28 of 29
photo 29 of 29
