Spiced apple pie
Pastry:
1 egg
100g castor sugar
250g butter
600g plain flour
pinch salt
1 vanilla pod
Cream butter and sugar together in a bowl until light and fluffy, gradually add egg and mix unitl well incorporated. Split the vanilla pod, scrape the seeds and add to the mix.Sift in flour and salt, rub with fingertips until mixture forms a ball. Turn onto a wektop and knead until smooth, then wrap in cling film and leave to rest in the fridge for at leat half an hour.
Apple filling
3 large dessert apples
2 eating apples - braeburns or royal gala are good.
1 cinnamon stick
2 star anise
1 blade mace
1 bayleaf
6 peppercorns
100g castor sugar
peel, core and chop the apples, placing them in water so they dont go brown. Take half the apples, and place in a pan with the sugar, bayleaf, cinnamon, mace, star anise and peppercorns. Heat over a medium heat until the apples break down into a pulp. Using a ladle or spoon, push this mixture through a fine seive to remove all the spices, then return the apple mixture back to the pan. Add the other half of the apples, and cook for 2 mins. Leave to cool.
Take half the pastry, and roll it out to a thickness of 5mm. Use this to line the bottom of a tart ring(you can either make one big one or individual ones). Prick the pastry base with a fork, line with tin foil andweight down with baking beans or dried rice. Bake in the oven at 180C for 15 mins, then remove the foil and rice, and bake for another 5 mins. Let the case cool.
Spoon the cold filling into the case (Filling must be cold, or it will melt the pastry)/ Roll the other half of the pastry out to fit on top of the pie dish(either as one whole piece, latticed or whatever) decorate as you like, brush with a little beaten egg to glaze, and bake in the oven for 15-20 mins, until the pastry on top is cooked.
Serve either with vanilla ice cream (traditional) or a calvados creme anglaise (my twist)
Apple pie as served in the restaurant where i work...traditonal british with a contemporary twist. Enjoy!Whos got the best home made apple pie recipe?
Pie crust r easy from scratch..but i use the store bought frozen pie shells...they taste great.
measurments: pinch of this, cup of that ....because YOU r making this pie your own style....YOU develop your perfected recipe!!
PIE CRUST: flour -shortening {crisco}-salt-water-baking soda
the secret to apple pie is the apples! choose Rome -not the standard Granny Smith, Mcintosh
FILLING: apples,peeled cut in slices/brown sugar/reg.sugar/nutmeg/cinnamon/raisins/鈥?lemon juice. add ingredients to YOUR taste!
*top secret* let apples sit for 1-3 hrs so juices will macerate -drain excess juices-sprinkle 'bout 3 Tblspn. cornstarch over apples to thicken during baking...apples r made up of mostly water remember....
fill shells -bake bout 50 min.-cut slits to vent-i always make an ';apple'; cut out w/ the excess dough. place it on top crust .makes cute decoration...cover edges with foil to keep frm burning...
Storing my pie was the problem...it will b so good fresh frm oven but put in fridge over nite...or the moisture will make crust soggy the next day!! rmbr fresh goods don;t have preservatives in them! i have also learned fresh baked treats should pretty much be eaten in 1-2 days.
Grandma's Apple Pie
3/4 cup frozen apple juice concentrate
2 Tbsp. arrowroot or cornstarch
5 large apples, peeled and sliced
1 Tbsp. margarine
1/2 tsp. cardamom
1/2 tsp. coriander
1/4 tsp. salt or to taste
In a small saucepan, combine juice and arrowroot. Bring to a boil, stirring constantly.
Remove from heat. Add the margarine, cardamom and coriander.
Place the apples into pie crust and sprinkle with salt. Gently pour the thickened juice over apples.
Cover with top pie shell.
BAKE: 350 degrees for 45 minutes or until apples are soft when poked with a knife.
Easy Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
1/4 to 1/2 cup water, cold
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
PERFECT APPLE PIE
PASTRY:
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance
FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400掳F, then reduce to 375掳F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.
NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.
For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.
Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.
Bake about 45 minutes, or until crust is golden brown.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.
Granny Smith Apple Pie
From
View Southern Living Menu
1 1/2 (15-ounce) packages refrigerated piecrusts, divided
6 medium Granny Smith apples, peeled and sliced
1 1/2 tablespoons lemon juice
3/4 cup brown sugar
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Stack 2 piecrusts; gently roll or press together. Fit pastry into a 9-inch deep-dish pieplate.
Toss together apple and lemon juice in a large bowl. Combine brown sugar and next 4 ingredients; sprinkle over apple mixture, and toss to coat. Spoon into prepared piecrust.
Roll remaining piecrust to press out fold lines; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape.
Bake at 450掳 for 15 minutes. Reduce oven temperature to 350掳, and bake 35 minutes.
Yield: 1 (9-inch) pie
Apple Almond Pie
8 servings
Ingredients:
1 ea. Pie crust, single crust
3/4 cup Sugar
1/4 cup Corn starch
3 ea. Eggs
1/2 cup Butter or margarine, melted
1/2 cup Corn syrup, light or dark
1/4 tsp. Almond extract
2 cups Apples, peeled and chopped
1 cup Almonds, toasted and sliced
1 ea. Apple, peeled %26amp; sliced thin
2 tbsp. Almonds, toasted and sliced
Preparation:
Prepare piecrust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine the remaining sugar and cornstarch. Add eggs, beating well to combine.
Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie.
Sprinkle center with almonds. Sprinkle reserved sugar over top.
Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.
Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pcs., very cold
1/4 to 1/2 cup water, cold
Instructions
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
put cut up apples in a pie crust.
Bake in oven until hot.
serve.
mmmmm
I do! But I'm Sicilian, I don't give out my recipes. :P
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