Recipe: vanilla-scented, mile-high apple pie from “Culinary School: The Cookbook”

Here’s a nice collection of culinary school recipes from Culinary School: The CookbookThe next best thing to going to culinary school yourself, not only will you get those wonderful insider cooking tips chef’s pass onto their students and a collection of juicy culinary school anecdotes, but you’ll get real recipes taught by real culinary school chef’s and made by real culinary school students, including the heavenly vanilla-scented, mile-high apple pie which I’ve included, right after the jump.

Recipe: Apple pie
from Culinary School: The Cookbook

(Makes enough for one pie)

Crust
10 ounces cake flour (plus extra for rolling out the dough)
1/4 teaspoon salt
2 sticks cold butter, grated using the largest holes in a box grater
21/2 ounces ice water 

Filling
7-8 baking apples (such as Granny Smiths, Pippin, Braeburn, or Pink Lady)
1/2 lemon, juiced
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons cornstarch
6 tablespoons water
1 tablespoon vanilla extract
1 scant teaspoon ground cinnamon
1/4 teaspoon salt 

Crust
Mix the flour and salt together. Add the butter. Using your finger tips and working quickly so the butter does not melt, mix the butter into the flour mixture until the butter is pea-size. Add the ice water and gently mix until combined (the dough will be crumbly). Roughly shape the dough into a disk, wrap it in plastic wrap, and refrigerate for one hour.

Filling
Fill a large mixing bowl three-quarters full with cool water and stir in the lemon juice. Peel, core, and cut the apples into wedges, storing the wedges in the water as you work (the lemon juice and water will keep the apples from turning brown).

Put a large skillet on a medium-high burner. Add the butter. Once the butter is melted, add the apples. Sprinkle the brown sugar on the apples. Place a lid on the apples and cook for 3-5 minutes.

Mix the cornstarch into the 6 tablespoons of water, then pour over the apples. Stir gently and continue cooking for another five minutes, until the apples are just starting to soften. Remove the apples from heat and stir in the vanilla, cinnamon, and salt. 

Pie
Heat oven to 375°F.

Remove the dough from the refrigerator and divide. Sprinkling flour on your counter and your rolling pin, roll one half of your dough into a circle and use it to line a 9” pie tin. Roll out and reserve the other half.

Pour your apple mixture into the dough-lined pie tin. Place the reserved circle of dough on top and connect the top dough and the bottom dough by pressing the tines of a fork around the perimeter of your dough with just enough pressure to leave a noticeable imprint (there are all sorts of fancy ways to do this, but this is the fastest and easiest). Cut at least four 1” long vents in the top of the pie with a sharp knife.

Place the pie on a baking sheet (to catch spills) and bake for 45 minutes or until the crust is golden brown. Cool before serving.