21 Apple Pie
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21 Apple Pie
  Apple    Pie  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22864. Report a problem with this recipe.
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      Title: "21" apple pie
      Yield: 4 Servings
           Pie dough-
      2 c  All-purpose flour
    1/2 ts Salt
      6 oz Cold, unsalted butter, cut
           Into cubes, plus butter for
           The pie tin
    1/4    To 1/3 cup ice cold water
      1    Stick (8 tablespoons)
           Unsalted butter
     12 lg Apples such as Granny Smith,
           Peeled, cored, and sliced
           Eighths (about 14 cups)
           Juice of 2 lemons (about 1/4
    1/4 c  Loosely packed dark brown
    1/4 c  Southern Comfort
      1 tb Ground cinnamon
           Egg wash:
      1 lg Egg beaten with 2
           TB water
  To prepare the dough by hand, combine the flour and salt in a
  stainless steel bowl and mix well.
  Add the cold butter cubes and, with a pastry blender, blend in the
  butter until the mixture begins to resemble a mealy mixture where
  butter forms peas-size nuggets plainly visible in the flour. Add only
  enough water to pull the dough together. The water should be added to
  the flour slowly to ensure that only the minimum amount of water is
  used. Do not over-mix the dough. When the dough has been mixed just
  sufficiently to combine the ingredients, form it into a ball and wrap
  in a piece of plastic wrap and refrigerate for several hours.
  To prepare the filling, melt the butter in a large saute pan until it
  begins to brown. Add the sliced apples and cook over medium heat
  until they begin to soften, about 2 to 3 minutes.
  In a bowl, combine the lemon juice, sugars, Southern Comfort, and
  cinnamon. Add this mixture to the apples and cook 2 to 3 minutes over
  medium-high heat until the apples are completely caramelized and
  covered with all the sugar. Remove filling from the heal and allow to
  Preheat the oven to 375 degrees.
  When ready to use, remove the dough from the refrigerator, lightly
  flour a pastry board and a rolling pin, and unwrap the dough. Divide
  the dough into 2 equal pieces and begin to roll out
  into a circle by rolling evenly outward from the center and turning
  the dough in small 1/8th turns to keep the rolling even. When the
  dough is rolled out to an even thickness and is about 12 inches in
  diameter and 1/8-inch thick, it is ready to be transferred to a
  10-inch pie tin. Lightly butter the tin, partially roll the dough up
  on the rolling pin, lift the dough and center it in the pie tin and
  Roll the second half of the pie dough into a round slightly larger
  than the pie pan. Fill the bottom crust with the cooked apples using
  a slotted spoon to drain the apples. Reserve juices if desired, for
  sauce. Brush an egg wash coating over the lip of the dough. This is
  where it will be sealed to the top crust. Cover the apples with the
  top half of the pie dough. Trim any excess from the top crust before
  using both hands to crimp the edges of the two crust together to
  seal. With a sharp knife, make several crosshatch slits in the top
  crust. Brush with the egg wash and bake for 35 to 40 minutes. Remove
  from the oven and cool 20 minutes. Serve with vanilla ice cream.
  Reserved juices can be reduced with heavy cream for a sauce for the
  Yield: 6 to 8 servings

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Recipe ID 22864 (Apr 03, 2005)

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