pies and tarts

Handheld Apple-Cranberry Pies

November 24, 2013 5 Comments

You ever eat something so good that you start cussing? Because that’s exactly what happened after my sweety and I savored every buttery, flaky bite of these delicious and adorable little pies. We stared each other down and shook our heads in decadent disgust as we devoured every bite — cussing each other out in the most romantic way possible. The sheer frustration that possessed us both let me know that this is one of those treats I’d have to make quite often, just to keep balance in our home.

I love pie.

I love puff pastry.

Filling puff pastry with deliciousness (sweet or savory) is what you’re supposed to do in life, other than continue to be great. Therefore, sweetening up a few tart apples and fresh cranberries and throwing them in between two layers of buttery, flaky puff pastry is your human right. These pies are incredible — easy to eat, portable, not too messy. They’re perfectly juicy, not too sweet, and a great beginning or end to any meal. The apples and cranberries are par-cooked, just so they can release some of their delicious juice and come together in a cohesive bounty of Fall deliciousness. The sugary crust on top of the puff pastry makes it extra special. Exercise your right and make these delicious pies — they go great with coconut gelato or any ice cream. Try pouring a little caramel sauce on top if you want to take it to “mama slapping” levels.

Goodness, who doesn’t love buttery dough smushed together with cinnamon’y apples and tart cranberries? If you don’t like cranberries, you can leave them out, but they really add something great to the overall flavor of the pie.

When I used to eat at a particular fast food chain as a kid, I would always order one of those fried bubbly, crackly texutred apple pies that were full of artificial filling encased in a gloopy clear blob — and they were delicious! At least they were when I was a kid, I didn’t know any better. Thank goodness my palate grew up. I do know that particular fast food chain now serves a revamped apple pie, that looks a little more “homemade”. Their crust is totally different, and the apples are a little more pronounced — but I still won’t touch’em. I’d much rather make my own.

Peel and core your apples. Then chop into even bite-sized chunks.

Toss together the chopped apples, cranberries, sugar and spices. Let sit for 20 minutes to macerate. Wrap with plastic and microwave for about 5 minutes, until the apples release a substantial amount of juice. Drain the apple mixture, you should have at least 1/2 cup of juice.

In a small saucepan, boil the reserved apple juice over medium-high heat until syrup’y and reduced by half, about 3 minutes. Make sure you stir frequently so that it doesn’t burn or scorch. Add the reduced apple juice mixture back to the apples and toss to combine. It may harden on you a bit, but don’t worry, it’ll re-melt once it’s in the oven. Just try to get it as evenly combined as you can. Cut each sheet of puff pastry into 6 squares, for a total of 12 squares — I’m only showing 6 squares for this post.

Cut a small vent hole into 3 of the first 6 puff pastry squares, and scoop some of the apple mixture into the centers of the remaining 3 puffy pastry squares — you will repeat this step w/ the other 6 squares of the second sheet. Whisk an egg and brush the inside edges of each square — this will be our “glue”. Place a square with a cut vent hole on top of the square w/ the apple mixture, press to seal.

Trim the very edges of each handheld pie to further seal, then brush the tops w/ the egg in a thin layer. Do this for each pie. Sprinkle sugar on top of the egg wash, then bake on a parchment-lined baking sheet for 20-22 minutes, or until golden brown.

Then you get this puffy, golden little bundle of sin…oh my..

Equipment you’ll need for this recipe: parchment paper, a rimmed baking sheet, a sharp knife or pastry cutter, and a fine strainer.

Handheld Apple-Cranberry Pies

Author: CarnalDish
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hour
Yield: 6
Category: dessert

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Ingredients

12 oz. granny smith apples, chopped (about 3 apples)
1/2 cup fresh cranberries
1/4 cup brown sugar
1 tsp cinnamon
1/8 tsp freshly ground nutmeg
tiny pinch of ground cloves
pinch of kosher salt
1 tsp lemon juice
1/4 tsp lemon zest
1/tsp vanilla extract
2 tbsp corn starch
2 sheets puff pastry, thawed (see note below)
1 egg

Instructions

Heat your oven to 400 degrees, middle rack in place. In a bowl, mix the apples, cranberries, brown sugar, cinnamon, nutmeg, cloves, salt, lemon juice, lemon zest, and vanilla together until evenly combined. Cover with plastic wrap and let this mixture sit for 20 minutes. The sugars will pull out the moisture from the apples so that they don’t make our pies soggy later.
Microwave the macerated apple-cranberry mixture for just 5 minutes to par-cook the apples and cranberries (you’ll hear them pop) and give them a head start. More liquid will be released. Carefully strain the apple juice mixture into a measuring cup or bowl for 5 minutes. You should have at least 1/2 cup of juice. Whisk an egg for about 15 seconds into a small bowl and set aside.
Pour the apple juices into a small saucepan and bring to a steady simmer over medium-high heat, stirring constantly until thickened and syrup’y, and reduced by half — 1/4 cup. This can take anywhere between 2-5 minutes, depending on your stove. Add it back to the apples and cranberries, and toss to combine. It may harden just a bit, and that’s ok because it will melt again once it’s in the oven. Add 2 tablespoons of cornstarch to the apple-cranberry mixture and toss to coat. This will help thicken our filling just slightly.
Meanwhile, roll both puff pastry sheets out just a bit to smooth and seal the 2 lines going down the middle of each sheet. Flour both sides lightly to prevent sticking. Cut both puff pastry sheets into 6 even squares, for a total of 12 squares total. Cut a small vent hole into 6 of the 12 squares. Scoop about 1/2 cup of the apple-cranberry mixture into the center of the remaining 6 squares. With a pastry brush or your index finger, paint a thin border around each edge of the puff pastry square that has the apple mixture on it. Place a square with a vent hole on top, gently stretching if you have to — be careful not to tear it, and press the edges together with your fingers. With a sharp knife or pastry cutter, trim the very edges of each pie to clean them up and further seal. You should have 6 pies. Brush each pie with a thin layer of the egg wash, and sprinkle a thin layer of sugar all over the surface.
Bake the pies on a parchment lined baking sheet on the middle rack for 20-22 minutes, or until golden brown.
Enjoy!

Notes

Thaw puff pastry on your kitchen counter, covered, for about 30 minutes, or until pliable. It should be good to go by the time you’re done with the apple-cranberry prep. Puffy pastry should stay cold enough so that the butter in it doesn’t melt while handling. If you notice your pastry dough is getting too warm, throw it back into the fridge or freezer until it’s cold again, about 10 minutes. Make sure you keep it lightly floured while working with it to prevent sticking.

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Chef Resha

Chef Resha is an accomplished self-taught private chef, home cook, public figure, and recipe developer based in the DC Metro area. Creator and owner of CarnalDish — an incredibly delicious and renowned website full of sinful comfort food recipes made with love. CarnalDish has been featured on Good Morning Washington, Ebony magazine, Essence, Huffington Post, BuzzFeed, Newport, The Dr. Oz Show, and many more notable publications.

https://carnaldish.com

Bacon, Gruyere, and Shallot Quiche

July 6, 2012 8 Comments

Recently, I whipped up a delicious brunch that included this uh-may-zing quiche filled with smokey bacon, delicious gruyere cheese and a hint of sweetness from the shallots. Served it alongside a fresh green salad and lots of fruit — it was a pretty epic meal. If you’re a lover of quiche, you gotta give this recipe a try.

This quiche is a spin on the classic Quiche Lorraine. I added a few more things to it, so it’s no longer a typical Quiche Lorraine, but still damn good. It turned out to be beautifully tender, with the perfect texture and richness. The milk and heavy cream combination truly makes it great. You could use just milk, or milk + half & half, but I cannot promise you’d get the same texture or outcome as the milk + heavy cream duo. The crust was flaky, buttery and extremely easy to make. When I made this quiche, I had to use a Pyrex pie dish without the lip/edge, so my dough sank a little 🙁 Dah well, it still turned out great. I made my pie dough a day ahead, but you can make it the day of — just give it some time to chill in the fridge and tighten up a bit before you roll it out.

As far as the bacon goes, depending on how thick, wide or long your bacon slices are, you may wanna use your best judgement as far as quantity goes. Too much bacon and it will turn out very salty. I used six slices of bacon that was pretty wide and hefty, but not exactly “thick-cut”. It gave me the perfect amount of saltiness, but had I used just two more slices, it would have been too salty. I will give you a bit of leeway with the bacon measurement in the recipe below. At the same time, too much cheese can make it too salty too — so tread carefully guys. You can always add salt but you can’t take it away.

Pie dough flour mixture should be crumbly like coarse cornmeal, like this.

Transfer the mixture to a bowl and add the water.

Gently fold and press the flour with a rubber spatula until it comes together like this.

Form and shape into a disc and refrigerate for at least a half hour.

Roll your dough out…

Snip it, shape it, tuck it, flute it.

All ready for the freezer and refrigerator.

chopped shallots…about 6 tablespoons

sautee the shallots until they’re this color

I don’t have fancy pie weights, so I used cheap beans in a foil sling like so. Worked fine, but because my pie dish doesn’t have a lip, it will always sink a little 🙁

Here’s the custard. Yum.

Layer the bottom w/ the cheese

Then the bacon, shallot + garlic, parsley and then finally pour the custard over all of it — gently.

Time to bake!

She’s pretty…

She’s creamy…

She’s everything…

Sweet Jesus, this was so good. So so soooo good. I’m looking for the nearest excuse to make this again…and again and again.

Bacon, Gruyere and Shallot Quiche

Author: Resha
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Yield: 8 servings

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Description

pie dough recipe adapted from cook’s illustrated.

Ingredients

For the dough:

1 1/4 cups all-purpose flour, plus more for rolling out the dough
1/2 tbsp table salt
1 tbsp granulated sugar
4 tbsp cold unsalted butter, cut into 1/4-inch pieces
3 tbsp vegetable shortening
4 – 5 tbsp ice water

For the filling:

6 to 8 slices of bacon cut into 1/2-inch pieces (see note below)
6 tbsp shallots, chopped (depends on the size of shallot used)
1 small clove garlic, finely chopped
1/2 cup Gruyere cheese, shredded
2 tbsp fresh parsley, chopped
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 tsp ground white or black pepper
pinch of cayenne pepper
pinch of fresh grated nutmeg

Instructions

For the dough:

In a food processor, pulse the flour, salt, and sugar until combined. Place the butter pieces over the flour mixture and toss to coat. Cut the butter into the flour with about five pulses. Add the shortening and continue pulsing until the flour is pale-yellow and looks like coarse cornmeal, just a few more pulses. The butter bits should be no larger than small peas. Pour the mixture into a medium bowl.
Evenly sprinkle 4 tablespoons of ice water over the mixture, and fold the dough with a rubber spatula to bring it together. Fold and press down with the spatula until the dough sticks together. Add another tablespoon of ice water if you need to, until it comes together. Work quickly if it’s warm in your house so that your butter doesn’t get too soft — which isn’t good for pie dough. Shape the dough into a ball until it’s cohesive, then flatten it into a 4-inch wide disk. Dust it lightly with flour and wrap securely in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days before rolling out.
When you’re ready, remove the dough from the refrigerator and let it stand at room temperature for about 10 minutes to soften slightly, just until its easier to work with. If you kept your dough in the fridge longer than 30 minutes, it may need up to 20 minutes at room temperature to become pliable. A good way to test is to squeeze the dough gently — if you can do this easily without applying too much pressure, it’s ready to roll. Roll the dough on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Gently transport the dough to a pie pan. An easier way to do this is to gently fold the dough in quarters, then place it in the center of the pie plate, and unfold. Press the dough carefully into the corners of the pan by lifting the edges of the dough with one hand and pressing on the bottom of the pan with the other hand. Trim the edges so that just 1/2-inch of the dough hangs from the lip of the pie pan. Tuck this 1/2-inch rim of dough underneath itself so that the folded edge is slightly beyond the lip of the pie pan by about 1/4-inch. Flute the edges of the dough however you’d like. Refrigerate the pie shell for 40 minutes and then freeze for an additional 20 minutes.
Meanwhile, heat your oven to 375 degrees with the oven-rack in the middle. Place a sheet of aluminum foil inside the dough shell and evenly distribute pie weights or dried beans over the foil. Leave the pie weights or dried beans in place and bake the dough until it dries out slighly, about 17 minutes. Carefully remove the foil and weights, and continue baking for about 8-10 more minutes until lightly golden brown. If you’d like a fully baked crust, continue baking for about 15 minutes longer, then let cool. This is called “blind baking”. It allows our bottom crust to set up so that it doesn’t become soggy during the entire baking process. The beans keep the bottom crust from rising up, which could totally ruin the dish.

For the filling:

Make sure your oven is still heated to 375 degrees. In a large skillet, fry the bacon over medium heat until crisp and brown. With a slotted spoon, transfer the bacon to a paper towel lined plate to drain. In the same skillet, saute the chopped shallots in about 1 tablespoon of the residual bacon fat until softened and lightly golden brown, about 6 minutes. Add the garlic to the shallots and cook for just 30 seconds. Transfer this mixture to a small bowl.
In another bowl, whisk the remaining ingredients — except the cheese. Spread the cheese, shallots, garlic, bacon and chopped parsley evenly over the bottom of the warm pie shell. Set the dish in the oven, then carefully pour the custard mixture into the pie pan leaving about 1/2-inch of the rim visible. Bake until lightly golden brown or until a knife inserted about an inch from the edge comes out clean — about 30-35 minutes. The center should be soft like gelatin and will continue to set up after it’s baked. Cool the quiche and serve warm or at room temperature.

Notes

If you’re using THICK cut bacon, you’ll only need about 4 or 5 slices. If your bacon is thinner, the more commercially available kind, use 6 to 8 slices. Please be mindful that bacon is naturally salty and so is the cheese being used. Using too much bacon OR cheese can make the entire quiche too salty. Please use your best judgement, and by all means, taste the filling before it’s baked if you must.

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn.

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https://carnaldish.com

Deep Dish Apple Pie

April 22, 2012 6 Comments

Before you freak out and automatically assume you cannot possibly make this delicious bounty of all-American greatness, just hear me out. I am not an awesome pie-maker. It’s one of the things I kinda steer clear from because I know how much “technique” is involved, and its so easy to screw up despite how seemingly simple it is…right?

I mean, to be honest, the apple pie I made here was hands down delicious, but even I made a mistake. Just a tiny one, I rolled my dough out a lil too thin due to not paying attention and having too much fun with my french rolling pin. Before I knew it, I had a pie dough top that was half the thickness I wanted it to be. Oh well, I know to measure my dough next time and relax lol. However, that was the only mistake I made here. I actually pulled this thing off and did a fabulous job, and you can too 😉

The last time I attempted to make an apple pie was in 2002, and it wasn’t that great. The crust was decent, the overall flavor was great, but the apple filling turned into a swimming pool. There was exuded apple juice everywhere, rendering the pie damn near inedible. I had to pour out at least a cup of deliciously sweet, cinnamon’y apple juices so that it wouldn’t leave the rest of my pie soggy. All in all, it was a disaster. I figured I’d just leave apple pies alone and leave it to the pros. But I’m not one to give up — I may postpone an effort for a while, but I won’t totally write it off until I nail it. I’m resilient like that lol. After gazing at many, many soggy apple pie solutions, I finally found the one that is fool-proof enough for me. My apple pie fear is no longer an issue. I can do this, and I can do it well.

To prevent the apples from turning into a jacuzzi, you’re going to toss the freshly cut apple slices with the sugar and spice and allow it to drain for at least a half hour — I let mine drain for about 35 minutes. What happens here is that the sugar draws out excess moisture from the apples. Then you’re left with about a cup of juice. Then, we reduce that juice down in the microwave to about a half cup. It turns into a concentrated apple syrup full of flavor, and when it’s added back to the apples just before baking, you get all of the flavor but none of the soupy wetness.

Hallelujah!

You’re probably saying, “Ok, Resha, that’s nice and all, but it’s the dough I have the most trouble with!”. Hey, I’ve been there! I know your fears, I know how apprehensive you might be feeling right now — but please remember that anything I can do, you can do. I’m not trained, I never took a cooking class in my life. But I apply as much common sense to my cooking as possible, and even if something fails I will immediately know why and how to prevent it from happening the next time. This dough is dumb easy to do. You should avoid over-thinking the process, because that will stress you out and probably give you terrible results (I speak from experience). I will try my best to hold your hand thru this process and explain things as clearly as I can.

This is an all-butter crust. The most important thing here is to keep your fats cold, and don’t handle the dough too much because we don’t want the butter in the dough to melt. Why? Well butter has water in it, and when that water is evaporated inside of the dough during the baking process, you are left with buttery flakiness. If the butter is melted or softened too much during the handling process, flakiness isn’t gonna happen, and you’re going to be left with flat, tough, less than stellar pie dough. We also don’t want to over-handle the dough because too much gluten will form and leave you with a tough, leathery pie dough. By adding a little sour cream to the dough, we keep the buttery flavor , tenderness, and minimize gluten formation.

This pie dough bakes up flaky, crusty, and incredibly delicious. The apple filling isn’t mushy and soggy at all either — the apples still have bite to them and everything holds up beautifully. Well, you my find that the Golden Delicious apples get a little softer than the Granny Smith’s, but they’re still able to hold up so you make clean slices. I recommend baking this baby in a Pyrex pie dish for even doneness. I clearly didn’t bake mine in my Pyrex because it was at my mom’s house and I honestly didn’t feel like going over there when I had another pie dish to use. While my pie was delicious, it would have been a perfect 10 had I used my Pyrex to evenly brown the bottom of the pie. If you don’t have a Pyrex pie dish, you can grab one anywhere for about $10 or less. They truly conduct the best heat for this recipe. All in all, this is a great recipe that I intend on keeping forever for the simple fact it’s hard for me to screw up lol.

So, are you ready to make pie? Of course you are. Let’s get started!

So we’re using 4 Granny Smith apples and 4 Golden Delicious apples for this recipe

Peel the apples, chop off the tops and bottoms, then core them with an apple-corer, or square off the core with a knife like I did here.

This is what we’re not using.

Slice the apples like I did here, or cut them into even sized chunks. It’s totally up to you.

Add the cinnamon, sugar, allspice, lemon juice and a tiny pinch of salt (helps bring out the flavors).

Toss until evenly coated.

Transfer apple mixture to a colander, or strainer over a bowl and allow the juices from the apple to drip down for a good half hour. This helps draw out excess moisture so we avoid having a soupy apple pie. While this hangs out, let’s make the pie dough.

Take your unsalted butter out of the fridge, then chop it up into diced cubes. Keep it cold while you gather the rest of your ingredients for the dough.

Once you get all of your other ingredients together for the dough, it’s time to mix it in the food processor.

Pulse a few times until the cold butter is combined in the flour and looks like sand.

The butter should be about the size of a pea, like you see here. Then add your water/sour cream mixture and pulse until the dough comes together, be careful not to overprocess.

And here’s the dough. It shouldn’t be completely soaked, and it shouldn’t be any dustier than this. You cant tell from this photo, but its perfect. My old food processor sucked, so it didn’t get all of the flour bits in the corner but once I clumped it all together, it was just right. A nice clump’able mound, and moist enough to work with and press together. It’s about the same texture as Play-doh.

Press the dough into a mound and divide into two even balls. Wrap tightly with saran wrap, and throw it in the fridge while the apples do their thing. This dough can be made 2 days in advance.

After about 35 minutes or so, look at all of the extracted juice from the apples! That would have ended up in our pie, and that’s no bueno.

Pour the juice into a microwave safe measuring glass (alternately, you could do this on the stove over medium high heat), and zap it on high until it’s reduced by about half. Should take between 5 to 10 minutes depending on the strength of your microwave.

Like this. The liquid becomes very syrupy and thick, which is perfect. You should have about 1/3 cup of apple “syrup”. I had 1/2 here, but I reduced it down even more til I had about 1/3 cup.

This is the consistency. This stuff is full of flavor and very low on excess moisture.

Take your pie dough out and roll it wide enough to fit both the top and bottom of your pie dish. I recommend using a Pyrex pie dish instead of the kind Im using here. A Pyrex pie dish will give you a better looking bottom crust as well as top. If at any time your dough gets a little too warm, put it back in the fridge for a few minutes to firm up. Do whatever you can to prevent the butter in the dough from softening too much, or melting.

Here are your drained apples. Before we add them to the pie dish, toss them with about 1 to 2 tablespoons of corn starch until they’re evenly coated.

Add the apples to the dish.

Pour your concentrated apple “syrup” over the apples. It will almost immediately harden when you do this, don’t worry. It’s just the warm liquid hitting the cool apples turning into a candy almost. It will melt again once it’s in the oven.

Fit your top layer of dough over the dish. Pinch and flute the edges with either your fingers, or use a fork.

Brush the top layer with egg wash, and sprinkle with granulated sugar – evenly!

Cut a few slits into the top of the pie to allow steam to escape.

Bake this baby on a preheated baking sheet and watch the magic happen. Do you see how the butter in the dough is causing the crust to expand? Those are going to give us super flaky layers. The reason we preheat the baking sheet is so the bottom of the pie dough cooks and browns evenly. It’s also extra insurance in case any pie juices bubble over and burn on your oven floor.

All done. The apple pie will cool and settle.

Buttery, flaky goodness.

YAAAS!

I let the pie cool COMPLETELY before I cut into it. Longest few hours of my life, but worth it — because look at these even, clean slices.

Oh joy..:)

Deep-Dish Apple Pie

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: one 9-inch pie, serving 8 to 10

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Description

adapted from ATK

Ingredients

For the pie dough:

2 1/2 cups all-purpose flour (12 1/2 ounces), plus more for work surface
1 tsp salt
1 tbsp sugar
16 tbsp unsalted butter (2 sticks), cold, cut into 1/2-inch cubes
3 tbsp sour cream
1/3 cup ice water, or more if needed

For the apple filling:

2 pounds Granny Smith apples (4 medium)
2 pounds Golden Delicious apples (4 medium)
3/4 cup granulated sugar
1 1/2 tbsp lemon juice
pinch of salt
1/4 to 1/2 tsp ground cinnamon
1/8 tsp ground allspice
1 to 2 tbsp cornstarch
1 egg white, beaten lightly
1 tbsp granulated sugar, for topping

Instructions

For the pie dough:

Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. Dough should feel a little like Play-doh, as a reference.
Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; LIGHTLY dust with a little flour, then wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours (or at least a half hour), before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
Place empty rimmed baking sheet on the lowest oven rack, and heat oven to 425 degrees.

For pie filling:

Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with 3/4 cup sugar, lemon juice, allspice, cinnamon and pinch of salt. Toss apple mixture together until evenly coated. Transfer apples to a colander or strainer, over a large bowl and allow the apple liquid to drain for at least 30 minutes. You should be left with about 1 cup of juice. Pour the leftover apple liquid into a microwave-safe glass measuring cup or bowl, and microwave on High until the liquid has reduced by about half. You should have about 1/3 cup of reduced apple liquid. Set aside while you prepare the rest of the pie.
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 15 minutes.
Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 15 minutes.
Toss the apples evenly with 1 to 2 tablespoons of cornstarch. Fill the bottom portion of the pie with the apple mixture, and drizzle the reduced apple liquid all over the filling; it will almost immediately harden, but don’t worry. It will melt again once it’s baked. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Trim excess dough with kitchen shears, leaving 3/4-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. To seal pie, flute edges using thumb and forefinger or press with fork. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
Set pie on preheated baking sheet; bake until crust is a deep golden brown, 40 to 55 minutes. Transfer pie to wire rack and cool at least 2 to 3 hours before cutting into it.