Washington State Apple Pie

Washington State Apple Pie is a classic American dessert that pays homage to the bountiful apple orchards of the Pacific Northwest. This pie is a celebration of simplicity and the natural flavors of sweet and tart apples, enhanced by just the right amount of sugar and spice. Whether you’re using freshly picked apples from Washington State or your local orchard, this recipe captures the essence of autumn and the comforting nostalgia of homemade pie. Join us as we explore the history of Washington State’s apple industry and the culinary tradition of apple pie.

INGREDIENTS

For the Pie Filling:

• 6-7 cups peeled, cored, and sliced Washington State apples (such as Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 2 tablespoons unsalted butter, cubed

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tablespoons ice water

INSTRUCTIONS

For the Pie Crust:

1. Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the salt.
2. Cut in Cold Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You should have small, pea-sized pieces of butter throughout the dough.
3. Add Ice Water: Gradually add the ice water, starting with 6 tablespoons. Gently stir the mixture with a fork until the dough begins to come together. Add additional ice water, one tablespoon at a time, if needed, until the dough holds together when pressed.
4. Form the Dough: Turn the dough out onto a clean, floured surface. Divide it into two equal portions and form each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or until the dough is chilled and firm.

For the Pie Filling:

1. Mix Ingredients: In a mixing bowl, combine the peeled, sliced Washington State apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, lemon juice, and lemon zest. Gently toss everything together until the apples are evenly coated.

Assembling and Baking:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Roll Out the Pastry: Remove one of the chilled dough disks from the refrigerator. On a floured surface, roll it out into a circle large enough to fit your pie dish.
3. Transfer to Pie Dish: Carefully lift the rolled-out pastry and gently drape it over your pie dish. Press it into the bottom and sides of the dish, allowing any excess to overhang.
4. Fill the Pie: Pour the prepared apple filling into the pie crust. Dot the filling with small cubes of unsalted butter.
5. Roll Out the Top Crust: Roll out the second chilled dough disk into a circle large enough to cover the pie. You can leave it whole or create a lattice or other decorative design.
6. Seal and Vent: Trim any excess pastry hanging over the edge of the pie dish and seal the edges by crimping with a fork or your fingers. Make a few small slits or decorative cutouts in the top crust to allow steam to escape.
7. Bake: Place the pie in the preheated oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool: Allow the pie to cool on a wire rack before serving. It’s fabulous warm, and a scoop of vanilla ice cream or a dollop of whipped cream is a perfect accompaniment.

NOTE:

• Washington State Apple Pie is a culinary tribute to the region’s apple-growing heritage. It encapsulates the simple, timeless joy of homemade apple pie while showcasing the distinct flavors of Washington’s finest apples. Whether enjoyed on a crisp autumn day or as a comforting dessert year-round, this pie offers a taste of the Pacific Northwest’s natural bounty and culinary tradition.