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Apple Pie Recipe

 
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MekMek
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PostPosted: Mon Sep 17, 2007 3:38 am    Post subject: Apple Pie Recipe Reply with quote

I'm looking for a really good apple pie recipe, maybe with a little something extra to make it stand out?
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Eli Zabeth



Joined: 03 Oct 2007
Posts: 4

PostPosted: Wed Oct 03, 2007 3:53 am    Post subject: Reply with quote

I think the secret is to choose tart, firm apples. I use Haralson or Prairie Spy, but there are many other choices. The classic recipe, with a flaky crust & vanilla ice cream, is perfect.

If you want, use a streusel topping instead of a top crust. Brush the top crust with milk or lightly beaten egg before baking to give it a richer color.
For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set.

If you really want something different, add Apple Brandy such as Calvados. Otherwise, there are some nice sour cream apple pie recipes out there.
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Eli Zabeth



Joined: 03 Oct 2007
Posts: 4

PostPosted: Tue Oct 16, 2007 6:39 pm    Post subject: Reply with quote

Last week the local paper printed the following recipe. It seems like a lot of work, but I'll bet it tastes divine! http://www.startribune.com/436/story/1476614.html


FIRST AUTUMN APPLE PIE WITH CINNAMON PASTRY
Lynne Rossetto Kasper
Last update: October 10, 2007 11:17 PM

Makes a 9- or 10-inch two-crusted pie, serving 6 to 8.

Take the recipe a step at a time and you'll have an outstanding pie. Don't skip sugaring the apples ahead. This trick from baking pro Rose Levy Beranbaum ensures there'll be no soupy pie filling. Freezing the pastry ingredients for 20 minutes helps with a flaky crust. Make the crust first. As it chills, prepare the apples and set them aside. Then roll out the crust, give it a rest, fill and bake.

Pie crust:
21/3 c. flour
2 tbsp. sugar
1 tsp. cinnamon
1/4tsp. salt
2 sticks (1 c.) unsalted butter, each cut into 4 or 5 pieces
1 tbsp. lemon juice or vinegar
5 to 7 tbsp. ice water or iced apple juice

Filling:
6 large Granny Smith apples (or other tart apple), peeled, cored and sliced about 1/2-in. thick
Juice of 1 large lemon
1/2to2/3c. tightly packed dark brown sugar
1/8tsp. salt
1 tsp. cinnamon
1/2tsp. allspice
1/4tsp. ground ginger

Crust glaze:
1 egg, beaten
3 tbsp. sugar

Directions

To make the pie crust, put the flour, sugar, cinnamon and salt in a large plastic freezer bag. Add the cut-up butter and freeze 20 minutes to 3 months. Turn the contents into a food processor and process a few seconds, or until the butter pieces are the size of large peas. Add the lemon juice or vinegar, and 5 tablespoons ice water. Pulse until the dough barely begins gathering in clumps. If it is dry, sprinkle in the rest of the water and pulse. Gather the dough into 2 balls, one slightly larger than the other. Wrap and chill 30 to 60 minutes.

Toss together the apples and lemon juice. Add the sugar, salt, cinnamon, allspice and ground ginger, tasting for sweetness. Turn into a sieve and set over a bowl. Leave for 30 to 60 minutes.

Grease a 9- or 10-inch pie plate. Roll out the bigger piece of dough on a well-floured board into a big circle that's about 1/8- to 1/16-inch thick. Lightly flour the top of the dough to keep it from sticking. Fit it into the pie pan, leaving about a 2-inch overhang. Chill 30 minutes.

Spread a piece of foil over a cookie sheet. Roll out remaining dough to a circle about 16 inches in diameter. Spread it on the foil and chill 30 minutes.

Turn the drained juices from the filling into a saucepan and boil them into a thick syrup. Scrape back into the apples. Preheat oven to 400 degrees.

Fill the bottom of the pie shell with the apples, mounding them high. Cover with the other pastry. Seal edges together by rolling the overhang over the top crust and pinching them together. There should be a high ridge of crust around the pie-plate rim. Brush beaten egg over the top of the pie and sprinkle with sugar. Cut three steam vents into top crust with small sharp knife.

Bake the pie on a cookie sheet for 45 to 60 minutes, or until juices are bubbling and the apples are tender when you pierce them through one of the steam holes. If edges get too dark, cover them with foil. Cool the pie on a rack. Serve it warm or at room temperature.

Nutrition information per serving:

Calories 500 Fat 24 g Sodium 126 mg

Carbohydrates 69 g Saturated fat 15 g Calcium 43 mg

Protein 5 g Cholesterol 81 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 1 other carb, 5 fat.
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