The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert. This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie. The Perfect Apple Pie is from Cenk Sönmezsoy’s The Artful Baker, and trust me, I don’t hand out that description without great consideration. It is made in an unusual process, which you can watch in my instagram video. Sönmezsoy uses the ENTIRE apple (including skins & cores), so nothing is wasted and the taste and texture is brilliant. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you’ll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.
I topped the pie with a scoop of homemade rum raisin ice cream, because it is a family favorite.
The Perfect Apple Pie
Apple Pie Filling and pie dough by Cenk Sönmezsoy
Zoë’s notes on the pie:
~ I used 1 tablespoon potato starch in place of the salep or glutinous rice flour that Cenk call for. Salep is a starch used in Turkish ice cream which gives it a magical stretch. I am sure it is brilliant in this pie, but nearly impossible to find here, so I had to make due with what I had and the pie was still AMAZING!
~ The real trick to this pie is to use a mandoline (hand held slicer) so that the slices are as thin as can be. If they are too chunky, you can’t jam as much apple into each slice.
~ I am going to make this pie again this week for Rosh Hashanah and replace the sugar with 3/4 cup honey.
Rum Raisin Ice Cream
1 cup raisins
1/2 cup rum
Soak the raisins in the rum for at least an hour, but as long as 24 hours. Make the ice cream as directed. Strain the raisins and add them to the ice cream.
I went with a lattice top, but you can go with a solid top crust, which is traditional and gorgeous.