Tuesday, February 3, 2009

All American Apple Pie

Difficulty: ***

Crust Ingredients:
  • 2 1/2 c. white flour
  • 1/4 tsp. salt
  • 5 tbsp. shortening
  • 2 tbsp. sugar
  • 1/2 c. unsoftened butter, in pieces
  • 8 tbsp. ice water

Crust Preparations:
  1. Combine flour, sugar, salt; add butter and shortnening; mix with pastry cutter.
  2. Add ice water until dough holds together.
  3. Knead dough on floured surface. Separate into to portions and form into discs. Wrap with Saran wrap and place in refrigerator for at least a 1/2 hour or up to overnight.

Filling Ingredients:
  • 1/2 c. sugar
  • 1/2 tsp. nutmeg
  • 1 pinch salt
  • 2 tbsp. margarine
  • 1/4 c. flour
  • 1/2 tsp. ground cinnamon
  • 8 medium apples

Filling Preparation:
  1. Mix all dry ingredients, sifting to remove chunks.
  2. Core and peel apples; slice into bite-sized pieces.
  3. Mix apples into dry ingredients, stirring slowly to allow to thicken.

Pie Assembly:

  1. Roll one dough disc to a 12 inch circle on a floured surface. Drape over a 9 inch glass pie plate. Add filling, spooning evenly throughout plate. Dot the top of filling with margarine.
  2. Roll out second dough disc to 10 inch circle on a floured surface. Drape over filling and allow to hang over edges of pie plate. Pinch top and bottom crust edges together to seal.
  3. Cut 3-4 slits in center of top crust to allow air to reach filling as pie is baking.
  4. Wrap tin foil around edge of pie crust to prevent burning, covering no more than 1/4 to 1/2 inch around. Bake for 25 minutes. Remove tin foil and using a pastry brush, brush milk over top crust. Return to oven and bake additional 20-25 minutes. Remove from oven when top crust is cooked to an even color and apple mixture begins bubbling through the slits.
Tips:
  • For pastries like apple danish, simply split recipe into tart pans instead of a pie pan.
  • Pie filling can be cooked and eaten alone as fried apples. Simply place in a saute pan and cook on medium heat until tender.
Serves 8-10.
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