Thanks and Food

29 Nov

What better holiday than Thanksgiving to resurrect my hiatus from this blog! On the menu were the typical items, all made from scratch, and I appointed myself on dessert duty. A rendition of an old favorite returned, as you might have read before: Mascarpone Mini Cheesecakes. Only this time, I made the full-sized cheesecake and the center did not collapse!

My new project was a classic apple pie. It’s not Thanksgiving without apples! For this recipe, I quartered the apples, but I think next time I will cut or slice them smaller and then substitute half the white sugar with brown sugar for a gooier filling. Though delicious, the filling in this recipe was more runny than I would have liked. I also think it needed a bit more nutmeg or maybe even some ginger.

I decided to iPhone this project, so forgive the subpar quality of the photos.

image6

Classic Apple Pie
Serving size: One 9-inch pie

Crust:
2 1/2 c. flour
4 tsp. sugar
1/4 tsp. kosher salt
14 tbsp. cold butter, diced
1 egg, beaten with 2 tbsp. cold water

Filling:
2 tbsp. fresh lemon juice
3 lb. Golden Delicious apples
2/3 c. sugar
1/4 c. butter
1/4 tsp. cinnamon
Heaping pinch of ground nutmeg
1 egg, beaten

  1. In a food processor with a metal blade, pulse the flour, sugar and salt until just combined. Add the butter and pulse until it resembles corn meal, about 12 times. Add the egg and pulse 2 times. The dough should look dry. You’ll know it’s moist enough if you are able to squeeze a small amount in your hand and it holds. If it falls apart, add water 1 tsp. at a time and pulse.
  2. Remove from bowl. Form the dough by hand into a disc and refrigerate for an hour or overnight.
  3. Peel, halve and core the apples, then cut into four wedges. Toss apples with lemon juice in a bowl. Add the sugar and toss to combine.image1
  4. Melt butter over medium-high heat in large skillet. Add apples and stir until the sugar dissolves, about 2 minutes. Cover, reduce heat slightly and cook about 20 minutes.
    image2
  5. Strain apples over a bowl. Return the juice to the skillet and simmer until thickened for 10 minutes.
  6. In a bowl, toss apples with the juice and the rest of the spices. Cool completely or refrigerate for up to two days.
  7. Cut dough in half. On a lightly floured surface, roll each half into a disc about 11 inches wide. Place dough on 9-inch pie dish (if you plan to freeze the pre-baked pie, do not use a glass dish). I used a disposable foil pan.
    image3
  8. Preheat oven to 375 degrees F.
  9. Place one dough disc on the bottom of the pie plate. Trim so only 1/2 inch extends beyond the edges of the dish. Place apple filling in the pan and mound it in the center. Brush top edges of dough with egg.
    image4
  10. Place the second dough disc over the filling. Fold the dough under the bottom layer and press or crimp edges.
  11. (If planning to freeze, do not perform this step until just before baking.) Brush the pie with egg. Pierce the top of the dough. Refrigerate until oven preheats.
  12. Bake the pie on a baking sheet about 50 minutes. Or if from frozen, bake 1 hour and 10 minutes.
    image1
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