
302 g / 21/2 cups all-purpose flour
2 g / 1/2 teaspoon fine sea salt
226 g / 8 ounces cold unsalted butter, cut into 3/4-inch / 19-mm cubes
75 g / 1/3 cup ice water, plus more as needed
About 1350 g / 6 medium-large Cosmic Crisp® apples, peeled
41 g / 3 tablespoons light brown sugar
38 g / 3 tablespoons granulated sugar
1 g / 1/2 teaspoon ground cinnamon
Scant 1 g / 1/4 teaspoon freshly grated nutmeg
Pinch of fine sea salt
1 recipe Rough Puff Pastry (page 50/included below), shaped into a disk and chilled, or a double recipe pie dough (see below), prepared as for Rough Puff Pastry, shaped into a disk and chilled
43 g / 11/2 ounces / 3 tablespoons unsalted butter, cut into six 7 g / 1/2-tablespoon pats
Egg wash
Turbinado sugar for sprinkling
Excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
302 g / 21/2 cups all-purpose flour
2 g / 1/2 teaspoon fine sea salt
226 g / 8 ounces cold unsalted butter, cut into 3/4-inch / 19-mm cubes
75 g / 1/3 cup ice water, plus more as needed
About 1350 g / 6 medium-large Cosmic Crisp® apples, peeled
41 g / 3 tablespoons light brown sugar
38 g / 3 tablespoons granulated sugar
1 g / 1/2 teaspoon ground cinnamon
Scant 1 g / 1/4 teaspoon freshly grated nutmeg
Pinch of fine sea salt
1 recipe Rough Puff Pastry (page 50/included below), shaped into a disk and chilled, or a double recipe pie dough (see below), prepared as for Rough Puff Pastry, shaped into a disk and chilled
43 g / 11/2 ounces / 3 tablespoons unsalted butter, cut into six 7 g / 1/2-tablespoon pats
Egg wash
Turbinado sugar for sprinkling
Excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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