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Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
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Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
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Heat oven to 400 degrees. Peel, core and thinly slice apples. Combine apples, 2 Tbsp. flour, 2 Tbsp. sugar, and cinnamon in a large bowl; toss to combine. Set aside. Combine the remaining 3-1/2 c. flour and 1/2 c. superfine sugar in a large mixing bowl. Add in butter and quickly work the butter into the flour mix using your fingertips or possibly a pastry blender till it resembles coarse meal. Divide the dough in half. Working quickly, press half of the dough into and up over the edge of a 9-inch glass pie plate. Fill with the apple mix, mounding in the center. Roll remaining dough between two large pcs of plastic wrap into a 14-inch circle. Remove top piece of plastic wrap, and invert onto apples. Remove remaining plastic. Trim edges and decoratively crimp using your fingers. Brush lightly with egg/water mix, and sprinkle with the remaining 2 tsp. sugar. With a sharp knife, cut slits into pastry. Transfer to oven and bake till golden, about 1 hour. Makes one 9-inch pie.