Friday, October 8, 2010

Apple Pie


Crust

1/2 c. lard/or shortening

4 oz cold unsalted butter

2 1/4c flour

1 T. sugar

½ t. Salt

¼c Ice water

For the dough technique see peach pie post.

Filling

6 large or 8 medium/small apples, peeled and *sliced. Please read the information on best apples for pie at the bottom of the post.

2 oz. unsalted butter

½ c brown sugar

¼ c sugar

1 t. cinnamon

¼ t. salt

1 T. vanilla

3 T. flour

Melt butter and allow it to slightly brown, not burn. Add the brown sugar, sugar, cinnamon, salt, and vanilla. Pour over the apples and gently toss. Add the flour to the mixture.

The Best Apples for Pie

I always say the best apples for an apple pie are the best apples. With that said, apples certainly have different characteristics that you can choose from. If you choose tart firm apple e.g granny smith, pippin or similar variety (if you don’t know what you have ,than take a bite). Peel and slice into ¼ inch slices. If you choose “just picked” or sweeter softer varieties, eg fuji, macintosh, pink ladies, honey crisp, then peel and cut into one inch slices. Don’t ever put your pie apples into water to prevent browning. The sweet/tartness of the apples should be the deciding factor in the amount of sugar you use. So, if the apples you choose are really tart, use an additional 1/2 c. sugar. Feel free to add things like: 1t. lemon zest, 2 T. maple syrup, 1/8 t. all spice, nutmeg. Cardamom, ginger; use your imagination. But, lets keep the wasabi out of this one.

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