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Apple pie 🍲
An apple pie is a fruit pie ,which the principal filling ingredient is apple, it is, on occasion, served with whipped cream or ice cream on the top, or alongside cheddar cheese. The pastry is generally used top and bottom, making it a double crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the Baker's preference, the bottom of the double crust may be baked first to prevent the bottom from getting soggy.
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Exceptions are deep dish apple pie,with a top crust only,and open face tarte tatin. A survey showed that one out of five American chose apple pie over pampkin, andpecan pie .it is also said that Apple pie making was brought to America by English settlers.
Apple pie was brought to the colonies by the British, Dutch and Swedes during the 17th and 18th centuries. The Apple pie had to wait for the planting of European varieties, brought across the Atlantic, to became fruit-bearing Apple trees, to be selected for their cooking qualities are there were no native apples except crabapples, wish yield very small and sour fruit.
In the meantime, the colonists were more likely to make their pies ,or pasties from meat, calling them coffins rather than fruit, and the main use for the apples, once they were available, was in cider. However, there are American Apple pie Recipes,both manuscript and printed from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting ,as clones, but in the new world, planting from seeds was popular, wish quickly LED to the development of hundreds of new native varieties.
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Our recipe for today is : Apple pie
The ingredients:
Dough :
2 1/2 cupa of all purpose flour.
4 TSP sugar
1/4 TSP salt
14 tbsp cold butter diced
1 large egg,lightly beaten with 2 tablespoons water
Filling:
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like golden delicious, Cortland ,or mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 TSP ground cinnamon
Generous pinch of ground nutmeg
1 large egg lightly beaten
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Direction :
Make dough by hand ,in a medium bowl whisk together the flour, sugar and salt, using pour fingers, work the butter into the dry ingredients until it resembles yellow corn meal.add the egg and stir the dough together with a fork. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture
Make the dough in a food processor, with the machine fitted with the metal blade.pulse the flour ,sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal .about 10 times.add the egg and pulse 1 to 2 times.
Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Wrap it in plastic wrap at lest 1 hour
Make the filling .put the lemon juice in a bowl .peel ,halve and core the apples. Cut each half into 4 wedges .toss the Apple with the lemon juice. Add the sugar and toss to combine evenly..
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In a large skillet melt the butter over medium high heat. Add the apples. And cook stirring until sugar dissolves about 2 minutes. Reduce heat to medium low and cook until apples soften
Strain the apples in a colander over medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juice to the skillet. And simmer over medium heat until thickened and lightly caramelized about 10 min.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
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Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9 inch pie pan with one of the discs of dough, and trim itso it lays about 1/2 inch beyond the edge of the pan. Put the Apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top .fold the top layer of dough under the edge of the bottom layer and press the eddges together to form a seal. Flute the edge as desired. Brush the surface of the dough with the egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.refrigerate for at least 15 minutes.
Bake the pie on baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature covered for 24 hours, or refrigerated for up to 4 days
Cook's note:
You may freeze the uncooked pie, but don't brush it with eggs or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes ,to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake unwrap the pie and brush it with egg and sprinkle with sugar .bake from frozen state until golden Brown ,about 1 hour and 10 minutes. Bon appetit!!
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Apple pie 🍲
An apple pie is a fruit pie ,which the principal filling ingredient is apple, it is, on occasion, served with whipped cream or ice cream on the top, or alongside cheddar cheese. The pastry is generally used top and bottom, making it a double crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the Baker's preference, the bottom of the double crust may be baked first to prevent the bottom from getting soggy.
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Exceptions are deep dish apple pie,with a top crust only,and open face tarte tatin. A survey showed that one out of five American chose apple pie over pampkin, andpecan pie .it is also said that Apple pie making was brought to America by English settlers.
Apple pie was brought to the colonies by the British, Dutch and Swedes during the 17th and 18th centuries. The Apple pie had to wait for the planting of European varieties, brought across the Atlantic, to became fruit-bearing Apple trees, to be selected for their cooking qualities are there were no native apples except crabapples, wish yield very small and sour fruit.
In the meantime, the colonists were more likely to make their pies ,or pasties from meat, calling them coffins rather than fruit, and the main use for the apples, once they were available, was in cider. However, there are American Apple pie Recipes,both manuscript and printed from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting ,as clones, but in the new world, planting from seeds was popular, wish quickly LED to the development of hundreds of new native varieties.
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Our recipe for today is : Apple pie
The ingredients:
Dough :
2 1/2 cupa of all purpose flour.
4 TSP sugar
1/4 TSP salt
14 tbsp cold butter diced
1 large egg,lightly beaten with 2 tablespoons water
Filling:
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like golden delicious, Cortland ,or mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 TSP ground cinnamon
Generous pinch of ground nutmeg
1 large egg lightly beaten
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Direction :
Make dough by hand ,in a medium bowl whisk together the flour, sugar and salt, using pour fingers, work the butter into the dry ingredients until it resembles yellow corn meal.add the egg and stir the dough together with a fork. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture
Make the dough in a food processor, with the machine fitted with the metal blade.pulse the flour ,sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal .about 10 times.add the egg and pulse 1 to 2 times.
Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Wrap it in plastic wrap at lest 1 hour
Make the filling .put the lemon juice in a bowl .peel ,halve and core the apples. Cut each half into 4 wedges .toss the Apple with the lemon juice. Add the sugar and toss to combine evenly..
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In a large skillet melt the butter over medium high heat. Add the apples. And cook stirring until sugar dissolves about 2 minutes. Reduce heat to medium low and cook until apples soften
Strain the apples in a colander over medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juice to the skillet. And simmer over medium heat until thickened and lightly caramelized about 10 min.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
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Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9 inch pie pan with one of the discs of dough, and trim itso it lays about 1/2 inch beyond the edge of the pan. Put the Apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top .fold the top layer of dough under the edge of the bottom layer and press the eddges together to form a seal. Flute the edge as desired. Brush the surface of the dough with the egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.refrigerate for at least 15 minutes.
Bake the pie on baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature covered for 24 hours, or refrigerated for up to 4 days
Cook's note:
You may freeze the uncooked pie, but don't brush it with eggs or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes ,to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake unwrap the pie and brush it with egg and sprinkle with sugar .bake from frozen state until golden Brown ,about 1 hour and 10 minutes. Bon appetit!!
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