TRIPLE-CRUST APPLE PIE WITH CINNAMON-CIDER SAUCE

TRIPLE-CRUST APPLE PIE WITH CINNAMON-CIDER SAUCE image

Yield 8 slices

Number Of Ingredients 24

Ingredients

1 teaspoon unbleached all-purpose flour
1 double recipe of Basic Butter Crust
Crumb Crust
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unbleached all-purpose flour
5 1/3 Tbsp unsalted butter, softened
Apple Filling
6 Granny Smith or other tart cooking apples
1/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 Tbsp fresh lemon juice
1/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
3 Tbsp unbleached all-purpose flour
Cinnamon-Cider Sauce
1 Tbsp cornstarch
1/2 cup granulated sugar
1/8 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 cup apple juice or apple cider
1 Tbsp fresh lemon juice
2 Tbsp unsalted butter, cut into bits

Steps:

1. Remove 1 rack from the oven & place the other oven rack in the lower third of the oven. Preheat to 475º F. Sprinkle the bottom of a 9-inch glass pie pan with the flour. Gently pat one of the prepared crusts in the pie pan. Set aside. 2. For the crumb crust, in the bowl of a foods processor fitted with the steel blade, combine the 1/4 cup sugar, 1/4 cup light brown sugar, & 3/4 cup flour. Pulse several times to combine. Add the 1/3 cup butter cut into tablespoon-sized pieces & process with on-off turns until the mixture forms crumbs the size of small peas. Remove from the processor bowl & set aside. 3. For the apple filling, replace the processor bowl on the base & add the slicing blade. Peel & core the apples. Slice them in the food processor. Measure out 5 1/2 cups sliced apples (do not use more than this amount or the pie will not thicken). Place the apples in a large mixing bowl & toss them with the sugars, lemons juice, nutmeg, cinnamon, salt, & flour. 4. Pile the apples into the pie pan & press down lightly. Cover with the crumb topping (the pie will look very tall, but that's OK). Cover the crumb crust with the remaining preprepared piecrust. Trim & crimp the edges. Make four 1-inch slips in the top crust to allow steam to escape. 5. Bake for 10 minutes on the bottom rack of the pre-heated over. After 10 minutes, carefully remove the pie from the oven & place the second rack in the middle of the oven. Reduce the temperature to 375º F & place the pie back in the oven on the middle rack. Bake for an additional 40 minutes, until the juices bubble & the crust is nicely browned. Remove to a rack to cool. 6. Meanwhile, prepare the cinnamon-cider sauce. Combine the cornstarch, sugar, cinnamon, & nutmeg in a 4-cup glass measure. Whisk in the apple juice or cider & lemon juice. Microwave on high until it starts to boil, about 2 1/2 minutes. Boil for 1 minute. Remove from the microwave & whisk in butter bits. Serve warm over the pie.