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Nothing says autumn like a decadent apple pie.
Combining one of the season’s most beloved harvests with rich brown sugar, the bite of lemon juice and apple cider vinegar, and of course, the richness of butter, it’s a mouth-watering way to finish off any comfort meal. And while many families have their own time-honored recipe for apple pie, diners continue to flock to 404 Kitchen, where Chef Matt Bolus is serving up one of his own.
With a keen awareness for depth of flavor and a true foodie’s passion for this timeless favorite, Bolus has perfected a simple, yet layered, apple pie. And for him the decadence is in the details.
“My favorite part of this recipe is collecting all the juices the apples release and reducing it to intensify all that deliciousness about an apple pie into a bigger flavor,” he says. “When you bake it, the flavors will be even more intense.”
As you ready yourself to make this treat at home, he has a word of advice.
“I always sprinkle the top of the crust with cinnamon for extra zing. If you want it to be over the top, sprinkle the egg washed crust with Demerara sugar, and don’t be skimpy. It will add a delightful crunch as well as a depth of sweetness.”
507 12th Ave. S., 615-251-1404; the404nashville.com
The 404 Kitchen Apple Pie
Recipe Courtesy of Chef Matt Bolus at 404 Kitchen.
Yield 1 pie.
Pie Filling
Ingredients:
- 5 apples
- 2 Tbsp lemon juice
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar
- 1 Tbsp apple cider vinegar
- 1⁄2 Tbsp salt
- 1 stick butter, cut into 1⁄2’ cubes
Directions: Peel, core, and medium dice apples. As you are working, place apples into water acidulated with fresh lemon juice. When all apples are processed, toss in a large bowl with granulated sugar, brown sugar, cider vinegar, and salt. Place a two-inch perforated hotel pan atop a four-inch hotel pan and fill 2-inch pan with apple mixture. Allow to rest and macerate for 1 hour, catching the liquid in the bottom pan.
In a heavy bottomed saucepan, add liquid and cook over medium heat until the mixture reaches 240 degrees F. Whisk in diced butter and pour over apples. Mix well and store in fridge until ready to compose pie.
Pie Crust
Ingredients:
- 5 cups flour, all-purpose
- 1 pound butter, cut into small cubes and chilled
- 1⁄4 cup sugar
- 2 tsp kosher salt
- 3⁄4 cup buttermilk
Directions: In the food processor combine the flour, sugar, and salt, and pulse to mix evenly. Add the chilled butter and spin until the mix looks like sand. In a cool bowl combine the flour mixture with the buttermilk. Stir with your hands or a fork just enough to combine. Form dough into a ball or block, wrap tightly and chill for at least 30 minutes.
Note: Remember to work quickly as the dough will soften very fast. Chill after each step of processing if needed.
Once rested, divide dough in two equal parts. Roll each piece into 1⁄4 inch think rounds large enough to fill a pie tin. Place bottom layer in, add all the apple filling. This will look like too much but will reduce as it cooks. Cover with second crust round, sealing the edges by brushing the dough where the layers meet with a well-beaten egg. Crimp dough edges all the way around. Brush the entire top with the egg wash. Cut vent holes. They can be as simple or as decorative as wanted. (Optional: sprinkle the top of the crust with powdered cinnamon and sugar.)
Bake at 375F for 20 minutes and then at 350F for an additional 45 minutes to 1 hour.