Subj : 5/13 Nat Apple Pie Day-5 To : All From : Dave Drum Date : Wed May 11 2022 07:24:19 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old-Fashioned Apple Pie Categories: Pies, Pastry, Fruits Yield: 6 Servings 2 Foolproof all butter pie - crusts (follows) 1 c Apple cider; reduced 8 1/2 c Apples; cored, thin sliced 1 1/2 tb Apple cider vinegar 1/2 c Granulated sugar 1/2 c Lt brown sugar; lightly - packed 3/4 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground allspice 1/4 c All-purpose flour 1/4 ts Salt 1 lg Egg 1 ts Milk Turbinado sugar; opt Read the crust recipe twice and follow it exactly as written! Making any changes to the ingredient list or method will certainly affect the overall outcome of your pie crust. Be aware of temperature the entire time you’re making the dough. It must never get warm and the butter must never melt! Make the pie crust in advance! It needs at least 2 hours in the fridge before being rolled out, another hour once it’s been fitted into the pie pan, and at least another 20 minutes after its been filled. If you decrease the chill time, the pie crust will most likely shrink when baking. MAKE THE PIR: Lightly spray a 9" pie pan with non-stick spray; set aside. Line a baking sheet with parchment paper; set aside. Roll one piece of pie crust into a 12" round, then carefully place it in the prepared pan. Using your hands, gently fit the dough into the bottom of the pan and up the sides, allowing for one inch of pie crust overhang. Sprinkle the bottom of the pie crust with one teaspoon of flour and one teaspoon of sugar, mixing them together so they evenly coat the bottom of the crust. Trim the excess crust with kitchen sheers and place the pan in the refrigerator until needed. Roll the second piece of pie crust into a 12" round. Using a ruler and a paring knife, cut 16 strips, each about a 1/2" wide. Don't worry if they end up being a little uneven - it happens! Carefully transfer the the strips onto the prepared baking sheet and place in the refrigerator until needed. Place the apple cider in a small saucepan and bring to a boil over medium-high heat. Continue cooking, stirring frequently, until you have 1/4 cup of apple cider reduction; about 10 minutes. Remove from heat. In a large bowl combine the sliced apples, apple cider reduction, and apple cider vinegar; toss well to coat the apples, set aside. In medium-sized bowl combine both sugars, spices, flour, and salt. Add the dry mixture to apple mixture and toss well to coat. Using a slotted spoon, fill the chilled pie crust with the apple filling, leaving excess juices behind. Remove the pie crust strips from the refrigerator and begin creating a lattice pattern, carefully weaving over and under each strip of the opposite direction. Once you're done weaving, trim any excess dough from the edges. Return the pie back to fridge for 20 minutes. In the meantime, set the oven @ 425ºF/218ºC. Make an egg wash by whisking together the egg and milk until well combined. Brush the egg wash over the lattice strips and crust of the unbaked pie, then sprinkle with the turbinado sugar, if using. Place the pie on a large baking sheet. Bake for 20 minutes, then reduce the heat to 375ºF/190ºC, and continue baking for an additional 45 minutes, or until the crust is golden brown and filling is bubbling. To avoid over browning, you may want to place a piecrust shield on the pie after 30 minutes of baking. Carefully remove the pie from the oven, and place it on a wire rack to cool completely before cutting, about 6 hours. This pie will keep, loosely covered, at room temperature for one day. You may also tightly wrap it and store it in the fridge for up to one week. SERVINGS: 1 - 9" Pie RECIPE FROM: https://bakerbynature.com Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Foolproof All Butter Pie Crust Categories: Pies, Pastry Yield: 1 crust 1/2 c (113 g) ice cold water 1 ts (4 g) apple cider vinegar 2 c (280 g) A-P flour 2 tb (15 g) cornstarch 1 ts (8 g) salt 2 tb (26 g) granulated sugar 12 tb (166 g) unsalted butter; - very cold, cut in cubes In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in about 3/4 of the cold water and, using a rubber spatula, fold it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn't hold together when pinched, add the remaining cold water, one Tabelspoon at a time, just until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 5 or 6 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use. Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness. Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here! Using kitchen sheers, trim the dough overhang to 1 1/2" measuring from the inner rim of the pan. If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan's rim. Be sure to pinch and roll it tightly here, otherwise it could unroll while baking. Next, flute (or crimp) the pie crust. The best way to do this is to use the index finger and thumb of one hand to form a letter C that the thumb of your other hand fits into. Crimp the edges all the way around the pie, being sure the final crimped crust sits directly on the rim of the pan. Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months. For baking, follow the instructions of the recipe you're using, as all pies are baked differently. RECIPE FROM: https://bakerbynature.com Uncle Dirty Dave's Archives MMMMM .... India may lead in IT but we're way ahead in shitty vampire movies. --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .