How to Make an Apple Pie (Sous Vide Method!)

By J. Kenji López-Alt · 120 min

Ingredients

Instructions

1. Set an oven rack to the lower middle position, place a heavy rimmed baking sheet on it, and preheat the oven to 425°F (220°C). Toss the apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest, then let rest for 10 minutes.
2. Stovetop filling: heat the apples and their juices in a large Dutch oven over low heat, stirring constantly, until lightly steaming. Cover and cook on the lowest heat, stirring often, keeping the temperature below 160°F (71°C) and never letting it boil for the first 20 minutes. Then raise to medium-high and cook, stirring often, for about 10 minutes, until the juices are thick enough that a spatul
3. Sous-vide filling (optional): set the precision cooker to 160°F (70°C). Seal the apples and juices in a vacuum bag and cook in the water bath for 1 hour. Heat the contents in a large Dutch oven over medium-high heat, stirring often, for about 10 minutes, until the juices thicken as described above. Spread the apples in a single layer on a rimmed baking sheet and cool completely, about 1 hour.
4. Roll one disk of dough into a circle about 12 inches across and fit it into a 9-inch pie plate. Pile in the filling. Roll the second disk to about 12 inches and lay it over the top.
5. Trim both crusts to overhang the plate by ½ inch. Fold the edges together, tuck them under the rim all the way around, and crimp. Cut 5 slits in the top.
6. Brush the top with lightly beaten egg white and sprinkle with 1 tablespoon of sugar. Bake on the hot sheet for about 20 minutes, until light golden brown. Lower the heat to 375°F (190°C) and bake about 25 minutes more, until deep golden brown. Cool at room temperature for at least 4 hours before serving.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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