3poundsapples, such as pink ladies, peeled, cored, halved and thinly sliced
2cupsfresh or frozen huckleberries
zest and juice of 1 lemon
seeds of 1 vanilla bean (or 1 teaspoon vanilla extract, added to the apples)
good grating fresh nutmeg
1tablespoonmilk or cream, for brushing the dough
1tablespoonsugar, for sprinkling
Sourdough Pate Brisee
In a large bowl, combine the flours, salt and sugar. Add the butter and rub with your fingertips until the mixture looks like gravel, with some butter worked in and some 1/4" chunks remaining. Gradually add the starter, folding the mixture with a spoon or your hands until it just starts to come together into large clumps.
Turn the dough out onto a surface, floured lightly if the dough is at all sticky. Divide roughly into 8 portions. Fraisage the dough: using the heel of your hand, scrape a portion of dough across the surface. Repeat with the remaining dough. Gather the dough into 2 equal balls. Flatten into discs and wrap in plastic. Chill for at least 30 minutes, and up to a few days. (Or freeze for up to a couple months. Defrost before proceeding.)
Remove one disc from the fridge. If it is very firm, you may need to let it soften at room temp for 15 minutes or so. On a lightly floured surface, roll the dough out into a 14" round. Fit into the pie pan leaving a slight overhang. Roll out the second disc to a 12" round. Place on a piece of parchment and slide onto a rimless baking sheet. Chill both while you prepare the pie filling.
Apple-Huckleberry Pie Filling
Position a rack in the lowest level of the oven and preheat to 500º. If you have a baking stone, set it on the rack.
In a very large bowl, toss together the apple slices, huckles, and lemon zest and juice. In a separate bowl, combine the sugar and vanilla bean seeds. Rub the seeds into the sugar to distribute evenly. Add the flour, salt and nutmeg and mix to combine. Add the sugar mixture to the apple mixture and toss to combine.
Turn the apples and their juices into the pie crust. Lay the second round of dough on top. Use a pair of scissors to trim the overhangs flush with the pan. Flute. (Or, if you have an inch or so of overhang, you can tuck the dough under itself and flute.)
Brush the top crust with the cream and sprinkle with the sugar. With the tip of a paring knife, mark the center of the pie, then cut 8 slits in the top.
Place the pie on a rimmed baking sheet and place in the oven, on the baking stone if you have one. Turn the oven down to 425º. Bake the pie for 20 minutes. Reduce the oven temp to 350º and bake for another 35-45 minutes, until the crust is deep golden and the juices bubble up vigorously, for a total baking time of 55-65 minutes.
Remove the pie to a cooling rack and let cool completely, at least 2 hours, at room temperature. The pie keeps at room temperature for a couple days; put it in the fridge after that. Serve with whipped cream, or warmed with ice crea
Nutritional values are based on one of ten servings.