Romie’s Apple Pie Recipe
As apple season slowly comes to an end, autumn continues to envelop us with its warm colors and comforting flavors. If you’ve stocked up on fresh apples but aren’t sure what to do with them anymore, now is the perfect time to transform these treasures from our orchards into a delicious homemade apple pie.
And why not try the signature recipe from Romie’s, a classic apple pie that has stood the test of time? With a golden, crispy crust and a generous filling of sweet apples, it’s a dessert that embodies all the comfort of fall! We highly recommend serving the pie with a generous scoop of vanilla ice cream or a good spoonful of crème fraîche. For a bolder twist, don’t hesitate to crack a little black pepper on your slice. At the restaurant, Romie’s serves it with a few slices of aged cheddar: a delight! So, go ahead and indulge!
Apple Pie
For a 9-inch (23 cm) pie
CRUST
Ingredients:
- 340g salted butter, diced and very cold
- 370g all-purpose flour
- 1 ½ tsp salt
- 1 ½ tsp sugar
- 2 tsp apple cider vinegar
- About 125 ml ice water
Preparation
- In a large bowl, mix the dry ingredients.
- In a small bowl, mix the vinegar and water.
- Add the butter to the dry ingredients and work it into the flour with your hands. The butter should be broken into small pieces, but you should still see chunks about ½ inch (1.25 cm) in size.
- Starting with ¾ of the water mixture, drizzle it over the flour and butter mixture. Mix with your hands until the dough begins to form. Add more water if necessary.
- Transfer the dough to a clean work surface and shape it into a square about 1 inch (2.5 cm) thick. Wrap it in plastic wrap and refrigerate for 45 minutes.
- With plenty of flour and a rolling pin, roll out the dough into a rectangle about 10 x 5 inches (25 x 12.5 cm). Use a brush to remove excess flour from both sides.
- With the long side of the rectangle facing you, fold the two outer edges toward the center, almost meeting in the middle. Fold in half again. Press together. You should see 4 layers of dough.
- Wrap it again in plastic wrap and refrigerate for 45 minutes.
- Divide the dough into 2 pieces, one slightly smaller than the other.
- Roll out the larger piece into a circle about 14 inches (35 cm) in diameter and place it in the pie dish without stretching it. The edges should hang over the sides.
- Roll out the smaller piece into a circle about 10 inches (25 cm) in diameter. Refrigerate for at least 20 minutes.
APPLE FILLING
Ingredients:
- 650g Honeycrisp apples, peeled, cored, and diced into 1.25 cm pieces
- 650g Cortland apples, peeled, cored, and diced into 1.25 cm pieces
- 170g of one of the two apple varieties, peeled and grated
- 150g sugar
- ½ tsp salt
- ½ tsp cinnamon
- 3 tbsp potato starch
- 2 tbsp lemon juice
Preparation:
- EGG WASHIngredients:
- 1 egg
- 2 tbsp cream
- A pinch of salt
Preparation:
- Whisk together.
ASSEMBLY AND BAKING
- Preheat the oven to 230°C (450°F).
- Remove the dough from the refrigerator until it is just pliable. Fill the bottom crust with the apple filling, mounding it slightly in the center (you may have a bit of filling left over).
- Lightly brush the edge of the crust with the egg wash.
- Cover with the second piece of dough, pressing firmly to seal the edges.
- Trim the excess dough with scissors.
- Brush the top of the pie with the egg wash and fold the edges. Pinch the edges to seal. Make a small slit in the center with scissors.
- Refrigerate the pie for 15 minutes (or place it in the freezer) until it is very cold.
- Lightly brush the top of the pie with the egg wash and sprinkle with sugar if desired.
- Place the pie in the lower third of the oven and immediately lower the temperature to 220°C (425°F).
- Bake for 20 minutes, then reduce the temperature to 175°C (350°F).
- Continue baking for 35 to 45 minutes, until the crust is golden and the filling is bubbling in the center.
