• British Xmas Treats - 5

    From Dave Drum@1:3634/12 to All on Fri Dec 15 16:49:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Apple Pie
    Categories: Pias, Pastry, Fruits
    Yield: 6 servings

    MMMMM-------------------------PIE CRUST------------------------------
    12 tb (170.1 g) unsalted butter
    3 c (384 g) A-P flour
    1 ts Kosher salt
    1 tb White sugar
    1/3 c (63.6 g) shortening
    8 tb (abt 1/2 c) ice water

    MMMMM-----------------------SUGAR MIXTURE----------------------------
    1/2 c (100 g) white sugar
    1/4 c (55 g) packed brown sugar
    1 1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Ground ginger
    1/4 ts Ground allspice
    1/4 ts Ground cardamom
    2 tb All purpose flour

    9 (1.8 kg) medium apples
    2 tb Fresh lemon juice

    1 tb Unsalted butter
    3 tb Half & Half
    Coarse sugar; to sprinkle

    Make the pie crust. This can be done a day in advance. You can also
    wrap the pie crust well and freeze it for up to 1 month. If frozen,
    let thaw in fridge 3-4 hours then let rest at room temperature for
    5-10 min before rolling out.

    Dice the chilled butter into small cubes, then freeze for 30 minutes
    or overnight. Measure the shortening and freeze it the same way.

    Combine the flour, salt, and sugar in the bowl of a food processor.
    Add the frozen butter and shortening, then pulse the processor until
    the mixture has clumps the size of small peas. If you don’t have a
    food processor, you can use a pastry cutter or a fork. Add the ice
    water a little at a time, pulsing a few times after each addition
    then pulsing just a few more times until the dough starts to come
    together. Avoid overmixing. It’s okay if the dough is a bit crumbly.
    It will continue to hydrate in the fridge.

    Dump the contents of the mixing bowl onto a large sheet of plastic
    wrap (e.g. SaranWrap). Use the plastic wrap to gently gather the
    dough into a ball. Cut the dough in half. Press each portion into a
    flat disc. Wrap each in plastic wrap and place into the fridge for at
    least 30 minutes. The dough can also be refrigerated overnight.

    Make the sugar mixture by combining the listed ingredients above and
    mix well. Set aside.

    Peel and core the apples. Slice them thinly (about 1/4" or 6.5 mm
    thick) Toss apples with lemon juice and approximately a third of the
    sugar mixture. Cover bowl and set aside at room temperature for about
    1 hour. Note: you may need to use less lemon juice if your apples are
    already tart.

    Let dough warm slightly at room temperature, then roll out one disk of
    dough between two pieces of well floured parchment paper. This
    prevents sticking to the rolling pin or the counter. Roll from the
    middle outward. Transfer dough to a 9 inch (23 cm) deep-dish pie pan.

    Set the oven @ 425º/218ºC. Place an aluminum foil-lined baking sheet
    (to catch any drips) into the oven. Sprinkle the bottom of the dough
    with about one third of the remaining sugar mixture.

    Use a slotted spoon to transfer about a third of the apples to the
    dough-lined pie plate. Leave the excess fluid behind. Top this apple
    layer with more sugar mixture. Repeat this process, layering apples
    and sugar mixture. The apples will mound high in the pie plate.

    Dot the top with any remaining sugar mixture, then dot with 1
    Tabkespoon of unsalted butter, cut into little chunks

    Roll out the second disk of dough just as before and transfer to top
    of pie. Cut off excess dough from the sides. Seal, then flute the
    edges. Brush the top of the pie with half-and-half and sprinkle with
    coarse sugar. Cut slits in the top.

    Place pie on the preheated baking sheet and bake at 425°F (218°C) for
    20 minutes. Without opening oven, lower temperature to 350CF/175ºC)
    and bake another 40 to 45 minutes. Monitor the browning of the edges;
    if they’re getting too brown, cover with aluminum foil)

    After baking, let pie cool on a wire rack. Do not slice pie until it
    is completely cool! Pie can be stored at room temperature for up to 2
    days. Store in the fridge for up to 5 days.

    NOTES: You may need to add a little more water to the dough in order
    for it to be sticky enough to hold together. The goal is to not use
    any more water than you absolutely need to.

    Chris Gann, Stow-on-Tyne, Lincolnshire, UK

    RECIPE FROM: https://cookpad.com

    Uncle Dirty Dave's Archives


    ... Save for a rainy day and a new tax comes along and soaks you.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)