Friday, June 20, 2014

All American All Delicious Apple Pie

Baked this apple pie using Dailydelicious’s all American Apple Pie recipe. I like the texture of the crust and the apple filling tasted good too. I realized that it tasted better if leave over night. The apple filling is more flavored with the cinnamon and nutmeg spices. Hmm..a keeper for sure.  I fancy making it into small cutie pies . I made them into small individual pie-let for easy handling and it was much easier to serve too...not so messy :)

For the fillings, I  diced the apples into smaller bite size . The addition of lemon zest adds tanginess to the apple fillings and put in currants since I have lotz of them in the fridge. I realised I have lotz of ingredients to be used up before their expired date...meaning more baking to be done :)

Love apple pie with ice cream....mmmm yummy!  It is easy to prepare and it tastes delicious too

Cute little apple pie

All American, All Delicious Apple Pie   - adapted from Dailydelicious

For a 9" inch double crust

3 cups
all-purpose flour
¼ cup
1½ tsp
10 oz
very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
⅓ cup
very cold (frozen is even better) vegetable shortening, cut into 4 pieces

About ½ cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Until you have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 table spoons of the water add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get the dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling.

Apple fillings

4 pounds (about 6 apples  large)

¾ cup

Grated zest of 1 lemon
2 tbsp
quick-cooking tapioca (or potato flour)
¼ tsp
½ tsp
ground cinnamon
⅛-¼ teaspoon
freshly grated nutmeg
2 tablespoons
graham cracker crumbs (or dry bread crumbs)
2 tablespoons
cold unsalted butter, cut into bits
FOR THE GLAZE (optional)

Milk or heavy cream

Decorating (coarse) or granulated sugar

GETTING READY: Butter a 9-inch deep-dish pie plate (I use a square pan).

On a well-floured surface (or between wax paper, or plastic wrap), roll out one piece of the dough to a thickness of about ⅛ inch. Fit the dough into the buttered pie plate and trim the edges to a ½ -inch overhang. Roll the other piece of dough into a ⅛-inch-thick and slip it onto a baking sheet lined with parchment or a silicone mat. Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for about 20 minutes, while you preheat the oven and prepare the filling. (The crusts can be well covered and kept refrigerated overnight.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 425 degrees F. 

Peel, core and slice the apples into slices about ¼ inch thick. Put the apples into a large bowl and add the sugar, lemon zest, tapioca (or potato flour), cinnamon, nutmeg and salt. Toss everything together really well. Let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.
Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Sprinkle the crumbs evenly over the bottom of the crust and then turn the apples and their juices into the crust. The apples will heap over the top of the crust. Pat them into an even mound. Dot the apples with the bits of cold butter.

Very lightly moisten the rim of the bottom crust with water, then center the top crust over the apples. Either folds the overhang from the top crust under the bottom crust and crimps the crust attractively, or presses the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you’ve pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
Use a sharp paring knife to cut about 6 slits in the top crust. Use the wide end of a piping tip to cut a circle out of the center of the crust as a steam vent. If you’d like, brush the top crust with a little milk or cream and sprinkle it with sugar.

Bake the pie for 15 minutes. Lower the oven temperature to 375 degrees F, and bake the pie for another 50 to 60 minutes (total baking time is between 65 and 75 minutes), or until the crust is gorgeously browned and the juices bubble up through the top crust. After about 40 minutes in the oven, if the top crust looks as if it’s browning too quickly, cover the pie loosely with a foil tent.
Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature.

Enjoy and have a great weekend !

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