APPLE PIE, CIRCUS-STYLE

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Apple Pie, Circus-Style image

This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie - a cross between an American open-face pie and a French galette - is made with a sturdy, rather wet dough. Chill the dough overnight and it will be a dream to work with. The filling is a generous mound of unpeeled, thinly sliced, lightly sweetened apples, flavored with an abundance of lemon juice and zest and, so surprisingly, not a speck of spice. At Circus, the palm-size pies are pentagonal. The dough is lifted up around the apples, pinched and pressed into shape. To learn to make the pastry at home, I watched Circus's bakers at work. I loved how each had a particular way of forming the pies. But, most of all, I loved that no matter how they shaped them, in the end, they all looked beautiful. My pie looks beautiful and yours will, too.

Provided by Dorie Greenspan

Categories     pies and tarts, dessert

Time 1h15m

Yield 3 pies (6 servings)

Number Of Ingredients 14

2 1/2 cups/340 grams bread flour
1/3 cup/40 grams whole-wheat flour
4 1/2 teaspoons granulated sugar
1 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into small chunks
1/2 cup/120 milliliters ice water
1 tablespoon apple cider vinegar
3 tablespoons granulated sugar
5 teaspoons bread flour
1 lemon, zested, then juiced
2 tablespoons unsalted butter, melted
4 medium sweet apples (1 to 1 1/2 pounds; 450 to 680 grams), such as Golden Delicious, Fuji or Gala
1 egg, for finishing
Demerara or sanding sugar, for finishing

Steps:

  • Make the dough: Put the bread flour, whole-wheat flour, sugar and salt in the bowl of a food processor, and whir to combine. Drop in the chunks of butter, then process in 8 to 10 long pulses, scraping the bowl often, until the ingredients look like coarse crumbs and hold together when pressed.
  • Stir together the ice water and vinegar in a measuring cup, then pour the liquid over the dough as you pulse the machine, forming a moist dough. Scrape the dough onto a work surface, shape into a log and divide into thirds. Press each piece into a disk, wrap tightly and refrigerate overnight.
  • The next day, working between sheets of parchment, roll each piece of dough into an 8-inch circle that's a scant 1/4-inch thick. Cut each piece into a 7-inch circle, cover with the parchment and refrigerate for at least 1 hour or up to 2 days. (Leftover dough can be used to make a smaller pie or to make cookies.)
  • Make the filling: Stir the sugar, flour and zest together in a large bowl, then stir in the butter and lemon juice. Quarter and core the apples, leaving the peel on, and slice them very thinly; a food processor or mandoline works best here. (You want about 5 loosely packed cups.) Add apples to the large bowl, and use your hands to toss until they're coated with the sugar mixture.
  • Assemble the pies: Working with 1 circle of dough at a time, peel away the top sheet of paper, and lightly score a 4-inch circle in the center of the dough. Pile apples inside the circle, pressing to make a compact mound about 1 1/2 inches high and leaving a bare border of about 1 1/2 inches.
  • The final pie should have five sides, and all the corners should point in the same direction. For this effect, lift a piece of the dough up, and hold it against the apples. Lift a piece of dough next to it, press it against the apples and grab the triangle of dough that forms where the two layers meet. Holding the point of the triangle, pull it down so that the tip of the triangle is at the base of the pie. With your index finger, firmly press the point of the triangle into the base to seal it in place. Continue until you've got a pentagonal pie.
  • Repeat with the remaining circles of dough and apples. (You may have some apples leftover.) Refrigerate the pies while you heat the oven. (You can cover and refrigerate the pies for up to 1 day.)
  • Center a rack in the oven, and heat it to 375 degrees. Line a baking sheet with parchment paper, and transfer the pies to the sheet.
  • Stir a splash of water into the egg, and brush a little on the sides of the pies, avoiding the top rim of the pie dough. Sprinkle the sides with Demerara sugar.
  • Bake the pies until the crust is beautifully golden and a knife inserted into the apples meets little resistance, about 45 minutes. Transfer the sheet to a rack, and allow the pies to cool for at least 30 minutes before serving.

Simon Bett
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This pie is a lot of work, but it's totally worth it. The end result is a beautiful and delicious pie that will impress your guests.


Marie Grace Gribble
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This pie was a hit at my holiday party. The unique design caught everyone's eye and the flavor was amazing. I'll definitely be making this again next year.


izi king
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I'm not a big fan of apple pie, but this recipe was a game-changer. The unique design and delicious flavor made me a believer. I'll definitely be making this again.


Hesali Godakanda
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This pie was a bit too sweet for me, but I think that's just a personal preference. The crust was flaky and the filling was flavorful, but I would probably use less sugar next time.


Dumisani Bazema
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This pie was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.


Steve n
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I followed the recipe exactly and my pie turned out great! The crust was golden brown and flaky, and the filling was perfectly spiced. I'll definitely be making this pie again.


Muzzamil Rani
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This pie was a little too sweet for my taste, but I think that's just a personal preference. The crust was flaky and the filling was flavorful, but I would probably use less sugar next time.


Beatriz Arnold
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I love the unique design of this apple pie. It's perfect for a party or potluck. The filling is also delicious and flavorful.


Flo Mka
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This pie is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that will be the star of any dessert table.


Agent Venom
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I made this pie for my husband's birthday and he loved it! He said it was the best apple pie he's ever had. I'll definitely be making this again for our next special occasion.


Faisal Hassan
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This apple pie is a showstopper! It's perfect for any special occasion. The unique design and delicious flavor will impress your guests.


Kerem Bala
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I'm not usually a fan of apple pie, but this recipe changed my mind. The crust was perfectly flaky and the filling was sweet and tart. I'll definitely be making this again.


Mhd Ibrahim
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This pie was a little more work than I expected, but it was totally worth it. The end result was a beautiful and delicious pie that was enjoyed by everyone at the party.


Sakura Hanamoto
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I love the unique flavor combination of the apples, spices, and caramel in this pie. It's the perfect dessert for a fall gathering.


Abshes lama
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This was my first time making apple pie from scratch, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were amazing. The pie was even better the next day!


Iyorokejah Ekong
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I'm always looking for new ways to make apple pie, and this one definitely didn't disappoint. The crust was flaky and buttery, and the filling was perfectly spiced. I'll definitely be making this again!


DJIBRILLA CHAGAYANI
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This apple pie was a hit at our family gathering. The unique circus-style presentation made it a real conversation piece, but it was the delicious flavor that kept everyone coming back for more.