APPLE PIE WITH DOUBLE CRUST:
1 quantity of prepared short crust pastry; see recipe
for a double-crust pie
filling:
13-14
apples****
½ cup light brown sugar
¼ tsp. each salt
& all spice
freshly
gated nutmeg
½ tsp
cinnamon
grated rind
of 1 lemon + ½ tbsp. lemon juice
2 tbsp.
Calvados liqueur
2 tbsp. butter
egg wash
½ cup 18% cream
****apple mix: 3 each Granny Smith, Mackintosh or
Northern Spy apples + 4- 5 delicious apples-- total around 13-14 medium apples (or
about 5lbs.in weight), peeled, core and thinly-sliced****
Roll out half the pastry to roughly ¼-inch thickness to fit bottom of
9-10-inch pie dish. Roll out the other half into same thickness and place it on
a wax-paper-lined plate. Transfer both pieces of pastry to refrigerator. Chill
for 30 minutes.
In a heavy saucepan, melt butter over medium heat. Cook
apples for 1-2 minutes. Add sugar, salt, spices, lemon juice, lemon rind and
liqueur. Taste for sweetness. Remove from heat. Drain, reserving liquid, and
allow to cool completely.
Preheat oven to 425 degrees F. Take prepared pie crust
from fridge and spoon apples into it, piling high in the dish. Moisten edges of
crust with water and place top crust over the bottom crust. Seal and crimp edges firmly and decoratively.
Make a few slashes on the top crust and decorate it with cut pieces of dough.
Brush with egg-wash.
Bake 15 minutes; then reduce oven to 375 degrees F and
bake about 45-50 minutes more, or until crust is golden and filling is cooked.
Place reserved liquid in a saucepan, add cream and
bring mixture to a boil. Cook until slightly thickened. Serve with pie if
preferred.
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