SHINGLED-LEAF BRANDY APPLE PIE
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates the pie's autumnal nature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie pan. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
- Roll out remaining 2 disks of dough about D inch thick. Place on a parchment-lined baking sheet, and refrigerate or freeze until firm, about 30 minutes. Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves, and place them in a single layer on the baking sheet. Refrigerate until firm.
- Preheat oven to 400 degrees F. In a large bowl, toss apples with flour, brandy, vanilla, sugars, cinnamon, nutmeg, allspice, and salt. Fill pie shell with apple mixture. Dot with butter.
- Score leaves with a paring knife to make veins. Lightly brush edge of pie shell with water. Lightly brush the back of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
- In a small bowl, whisk together egg yolk and heavy cream. Carefully brush top of leaves and pie edge with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.
- Place pie on a parchment-lined baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce heat to 350 degrees F, and continue baking until crust is golden brown and juices are bubbling, 85 minutes. Transfer pie to a wire rack to cool completely.
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ShafaQ Qamar
[email protected]This pie was a total disaster!
Sania Anzara
[email protected]The crust on this pie was a little tough, but the filling was delicious.
mann ghi
[email protected]This pie is a little too sweet for my taste, but it's still really good.
Malang Log
[email protected]I love the brandy flavor in this pie. It's so unique and delicious.
Tabitha Dinsdale
[email protected]This pie is so easy to make, and it's always a hit with my family.
Mathapelo Thapi
[email protected]I'm not a big fan of apple pie, but this one was really good! The crust was flaky and buttery, and the filling was sweet and tart.
Joseph Ross
[email protected]This pie was a total disaster! The crust was raw, and the filling was too runny. I'm not sure what went wrong.
Asher Robinson
[email protected]The crust on this pie was a little tough, but the filling was delicious. I think I'll try a different crust recipe next time.
Gopal Bastola
[email protected]This pie was a little too sweet for my taste, but my friends loved it. I think I'll try reducing the amount of sugar next time.
unzana Kc
[email protected]The brandy flavor in this pie is really subtle, but it adds a nice depth of flavor. I also love the addition of nuts, which gives the pie a nice crunch.
Sajjad Deshi
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time, so it's one less thing to worry about on the day of the party.
Helen Gold
[email protected]I've made this pie several times now, and it always turns out perfect. The crust is flaky and buttery, and the filling is sweet and tart.
Saad zafar Zafar Ali
[email protected]This apple pie was a hit at my Thanksgiving dinner! The brandy-infused filling was a unique and delicious twist on a classic recipe.