eclaire (what's in a) name?

ok, so i know that it’s the day after the fourth of july, so this apple pie post will not help you prepare for independence day festivities.

however, because i held off on the post, i was able to bring two different versions of apple pie to a fourth of july bbq and get feedback. one pie had a streusel topping and was based on mike’s mom’s june 1978 sunset magazine. the other had a double crust and was based on the joy of cooking’s apple pie recipe.

the overwhelming majority preferred the streusel topping from sunset magazine, but they also liked the addition of lemon and vanilla in the joy of cooking recipe. thus, i present to you a hybrid of the two apple pies. i hope you enjoy and make yourself (and your friends!) an apple pie soon!

one year ago: cranberry orange scones
two years ago: favorite brownies and corn fritters
three years ago: mole sauce and vegetable gratin

apple pie

yields one pie
adapted from sunset magazine, joy of cooking, and smitten kitchen

• pie crust
• 1/2c water with ice cubes
• 1¼c flour
• 1½t white sugar
• 1/2t salt
• 1/2c butter

• filling
• 6c apples, preferably granny smiths or gravensteins (about 6-7 apples)
• 2/3c brown sugar
• 1/8t salt
• 1½T cornstarch
• 1/4t cinnamon
• 1/8t nutmeg
• 1/2t grated lemon zest
• 1T lemon juice
• 1t vanilla
• 1½T butter

• streusel topping
• 1c flour
• 1/2c brown sugar
• 1/2t cinnamon
• 6T butter
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1. pie crust: either the day before or several hours before you want to make the pie, whisk the flour, sugar, and salt together in a large bowl
2. cut the butter into cubes and use a pastry cutter to cut it into the flour mixture, stopping when the butter lumps are pea sized
3. sprinkle 1/4c ice water over the top and use the other hand to mix it into the butter and flour
4. add another 1-2T water as necessary – but once the dough can be formed into a ball, stop adding water and use both hands to make sure the dough is evenly combined without dry or unincorporated bits
5. wrap the dough in saran wrap and press into a disk shape
6. allow the dough to sit in the refrigerator overnight or for 2 hours, then sprinkle flour  onto a large work surface, unwrap dough, sprinkle it with flour, and flour your rolling pin as well
7. press your rolling pin into the dough and press from the center down towards you, then back to the center and up away from you
8. lift and turn the dough 90º and repeat step 7
9. repeat steps 7 and 8 until your dough is about 12″ in diameter
10. fold the dough into quarters, move a pie dish next to it, and lift the crust into the dish
11. unfold the dough and press into the pan (see this post for more pie crust pictures)

1. filling: after the pie crust is prepared, preheat the oven to 375º
2. peel, core, and slice the apples, placing them into a large bowl
3. add the sugar, salt, cornstarch, cinnamon, nutmeg, lemon zest, lemon juice, and vanilla to the bowl with the apples and toss until the apples slices are completely coated with the mixture
4. place the slices into the crust and dot with the butter

1. for the streusel: place the flour, brown sugar, cinnamon, and slightly softened butter into a small bowl
2. use your fingers to combine all the ingredients, until the mixture looks like coarse sand (see pics above)
3. pour over the top of the apples and fold the edges of the crust up
4. use your fingers and thumbs to create a ridged edge on the pie crust (see pics above again)
5. place the pie into the oven for 60 minutes, or until the apples are bubbling and the streusel topping is golden brown
6. let cool, then slice and enjoy!