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Apple pie with criss cross top12/11/2023 ![]() I particularly like Northern Spy, Sierra Beauty, and Esopus Spitzenberg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness. Serve deep-dish apple pie with vanilla ice cream, fresh whipped cream, or a slice of sharp Vermont cheddar cheese.Īpple notes: Any combination of firm-tart and firm-sweet apples is fine. Let cool on a rack for at least 45 minutes before serving. Reduce heat to 350° and bake until the pie is golden brown, another 40-50 minutes. ![]() Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Brush crust all over with milk and sprinkle with remaining tablespoon sugar. ![]() Fold the bottom crust up over the top crust and crimp to seal. Transfer, peeled side down, to the pie then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to let steam escape. Remove apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Split the ball in half and wrap one of the pieces in plastic wrap. Knead with floured hands until a large dough ball forms. With a pastry blender or fork, cut the butter into the flour until it forms tiny balls with the flour. Peel off the remaining parchment and press crust into the plate, draping any excess over the sides. Place the flour, salt, and butter in a large bowl. Peel off the top piece of parchment and transfer dough, peeled side down, to a 9-inch deep-dish pie plate. Roll out, working from the center, to a 13-inch circle. Meanwhile, unwrap the larger disk of dough and place it in the center of a large sheet of parchment paper. Place in your freezer to cool to room temperature, 12-15 minutes. Add 3 - 4 tablespoons of water and use a butter knife to mix the dough until it starts clumping together. Use your fingertips to rub the butter into the flour/sugar until the mixture resembles breadcrumbs. Place the chopped butter, flour and caster sugar into a large bowl. Bake until the filling is bubbly, 45 to 60 minutes. To Make the Pastry - Conventional Method. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. 1. Cut the remaining pie crust into 1-inch-wide strips. Remove apples from heat, stir in cornstarch, and spread out on a large baking sheet. unsalted butter, chilled and cut into cubes. Cook, stirring gently, until apples just begin to turn tender, about 10 minutes. Meanwhile, prepare the filling: In a large Dutch oven over medium-low heat, stir apples with sugar, brown sugar, lemon juice, cinnamon, and salt. Preheat oven to 425° and set one rack to the lowest position.
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