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Recomended - Apple Pie Recipe

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Recomended - Apple Pie Recipe



Level: Intermediate
Total: 3 hr 30 min
Prep: 1 hr 30 min
Cook: 2 hr
Yield: 6 to 8 servings

Ingredients

Dough:
2 1/2 cups all-motive flour

4 teaspoons sugar

1/4 teaspoon excellent salt

14 tablespoons bloodless butter, diced

1 massive egg, lightly crushed with 2 tablespoons cold water

Filling:
2 tablespoons freshly squeezed lemon juice

3 kilos baking apples like Golden Delicious, Cortland, or Mutsu

2/3 cup sugar, plus extra for sprinkling at the pie

1/4 cup unsalted butter

1/4 teaspoon floor cinnamon

Generous pinch of floor nutmeg

1 huge egg, lightly overwhelmed

Directions :


  • Make the dough by using hand. In a medium bowl, whisk collectively the flour, sugar, and salt. Using your fingers, paintings the butter into the dry components until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter combination gets warm, refrigerate it for 10 mins earlier than intending.) Add the egg and stir the dough collectively with a fork or via hand within the bowl. If the dough is dry, sprinkle as much as a tablespoon greater of bloodless water over the aggregate.



  • Make the dough in a food processor. With the device geared up with the metallic blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean length bits of butter, about 10 instances. Add the egg and pulse 1 to two times; don't permit the dough form into a ball within the device. (If the dough could be very dry upload as much as a tablespoon more of bloodless water.) Remove the bowl from the device, eliminate the blade, and produce the dough collectively by way of hand.

  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, as a minimum 1 hour.



  • Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to mix calmly.



  • In a huge skillet, melt the butter over medium-high heat. Add the apples, and cook dinner, stirring, until the sugar dissolves and the mixture begins to simmer, approximately 2 mins. Cover, reduce heat to medium-low, and cook dinner until the apples soften and release maximum in their juices, approximately 7 mins.



  • Strain the apples in a colander over a medium bowl to seize all the juice. Shake the colander to get as a good deal liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and gently caramelized, approximately 10 minutes.

  • In a medium bowl, toss the apples with the decreased juice and spices. Set apart to chill absolutely. (This filling may be made up to 2 days beforehand and refrigerated or frozen for up to six months.)



  • Cut the dough in half. On a lightly floured floor, roll every half of of dough into a disc about 11 to twelve inches wide. Layer the dough among pieces of parchment or wax paper on a baking sheet, and refrigerate for as a minimum 10 minutes.



  • Place a rack in the lower 0.33 of the oven and preheat the oven to 375 degrees F.



  • Line the bottom of a nine-inch pie pan with one of the discs of dough, and trim it so it lays approximately 1/2 inch past the threshold of the pan. Put the apple filling inside the pan and mound it barely in the middle. Brush the top edges of the dough with the egg. Place the second one disc of dough over the pinnacle. Fold the pinnacle layer of dough beneath the threshold of the lowest layer and press the rims collectively to shape a seal. Flute the threshold as favored. Brush the floor of the dough with egg after which sprinkle with sugar. Pierce the top of the dough in several places to permit steam to escape whilst baking. Refrigerate for at the least 15 mins.



  • Bake the pie on a baking sheet till the crust is golden, approximately 50 mins. Cool on a rack before serving. The pie maintains well at room temperature (blanketed) for 24 hours, or refrigerated for up to 4 days.


Cook’s Note :

You may additionally freeze the raw pie, however do not brush it with egg or dust it with sugar in advance. Place the pie within the freezer for half-hour, to harden it slightly, after which double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, till golden brown, approximately 1 hour and 10 minutes.
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