Ingredients: – For the Pie Crust:2 1/2 cups all-purpose flour 1 teaspoon salt 1 tablespoon granulated sugar 1 cup cold unsalted butter, cut into small cube 1/2 cup ice water
For the Filling: – 6-8 medium-sized apples, such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced – 1/2 cup granulated sugar – 1/4 cup brown sugar – 2 tablespoons all-purpose flour – 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt – 1 tablespoon lemon juice – Zest of 1 lemon
For the Modernist Touch: – 1 tablespoon molecular gastronomy ingredient such as calcium lactate or calcium chloride (optional) – 1 cup apple juice or cider – 1/4 teaspoon sodium alginate (optional)
1. Preheat your oven to 375°F (190°C). 2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and lemon zest. Toss until the apples are evenly coated.
3. Line a 9-inch pie dish with one of the pie crusts. 4. Pour the apple filling into the pie crust, spreading it evenly.
5. Dot the top of the filling with the pieces of butter. 6. Cover the pie with the second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. 8 Allow the pie to cool for at least 30 minutes before slicing and serving.