The recipes Today's apple pie Hi Amy question

[Guest guest]

> Was your crust and apple pie hard to make?

> I'd love the recipe. I can always give it a try.

 

 

It was easy, but filling it was lots more steps than a normal apple

pie. But I'll post both the crust (Moosewood) and the pie filling

(Beranbaum). If I do it again, I'd slice the apples, halve the sugar,

and mix and fill, rather than all the steps you'll see below, but I

would do the preserves-after-baking step. (Beranbaum is reknowned for

her perfectionist, exacting tendencies, *lol*.)

 

Sour Cream Pie Crust (from Moosewood Restaurant Book of Desserts)

 

2 1/2 c unbleached flour (I used half white flour, half whole wheat

*pastry* flour, but it's easy/softer to mix with all white)

2 tsp baking powder

1/4 tsp salt

1 c butter

1 c sour cream

1/4 c flour for dusting the dough

 

Combine the flour, baking powder, and salt in a large mixing bowl.

Using a pastry cutter or two knives, cut in the butter just enough to

achieve an evenly textured crumbly mix. Stir in the sour cream,

working quickly to form a soft dough. Dust the dough with flour and

gently knead for 1 to 2 minutes until it forms into a ball.

 

Preheat oven to 375*.

 

On a heavily floured board, roll out about 2/3 of the pie dough to fit

the pie pan. Trim the edges with scissors. Fill the crust with {your

own fruit filling} and set aside.

 

Roll out the remaining dough about 1/4 " thick. Cut into lattice

strips, {or use cookie cutters, however you like to top the pie}.

 

{When the top is assembled on the pie,} lightly brush the surface of

the dough with cream or milk, taking care not to push the strips {or

cut-outs} into the filling. Dust with sugar.

 

Place pie on the baking sheet and bake for 35 to 40 minutes, until the

crust is puffed and golden.

 

*****************

Apple Pie filling a la Rose Levey Beranbaum

 

2 1/2 pounds baking apples, peeled, cored & sliced 1/8 " thick

1 tbsp freshly squeezed lemon juice

1/4 c packed light brown sugar

1/4 c granulated sugar

1/2 to 1 1/2 tsp ground cinnamon (I used about 3/4 tsp)

1/4 tsp nutmeg, preferably freshly grated (fresh really does makea

difference so try it if you can)

1/4 tsp salt

2 tbsp unsalted butter

1 tbsp plus 1 tsp cornstarch

1/4 c apricot preserves

 

In a large bowl, combine the apples, lemon juice, brown and granulated

sugars, cinnamon to taste, nutmeg and salt and toss to mix. Allow the

apples to macerate for a minimum of 30 minutes and a maximum of 3

hours at room temperature.

Transfer the apples and their juices to a colander suspended over a

bowl to capture the liquid. The mixture will release at least 1/2 cup

of liquid.

In a small saucepan, over medium-high heat, boil down this liquid,

with the butter, to 1/3 cup or until syrupy and lightly caramelized.

Swirl the liquid but do not stir it. (Alternatively, spray and 4 cup

heat-proof measure with nonstick spray oil, add the liquid and butter

and boil it in the microwave oven for about 7 minutes on high.)

Meanwhile, transfer the apples to a bowl and toss them with the

cornstarch until all traces of cornstarch have disappeared.

Pour the hot syrup over the apples, tossing gently. (If the liquid

hardens on contact with the apples, allow them to sit at room

temperature for about 20 minutes or until the moisture from the apples

dissolves it.)

Arrange the apples, overlapping in concentric cricles in the prepared

pie shell, starting from the outside edge. Keep adding more apples,

using the tip of a knife to help insert them between the other slices,

until you ave used all the slices. Pour any remaining apple juices

evenly over the apples.

 

(Here I deviated: she calls for brushing the crust with egg and

chilling - I didn't use her crust so I didn't do this.)

 

I baked as listed in the crust recipe. Then when it came out, I

reverted to Ms. Beranbaum's filling instructions:

 

In a small saucepan or microwave oven, heat the apricot preserves

until melted and bubbling. Strain them into a small cup. Brush them

over the top of the apples. Serve warm or at room temperature.

 

The apricot preserves step really made the apples look nice, as they

looked a bit dry from being in the oven uncovered. I would do that

part again.