Tuesday, November 29, 2011

Fresh Apple Pie

I recently made this pie for our yacht club Thanksgiving feast.  One of our members is a diabetic so I made it sugar free but it's easily adaptable either way.  This one is also for a two-crust pie, but you can make a French apple pie as well using a crumb topping instead of the top crust.  As I described in a previous post, I fold a long piece of aluminum foil in half lengthwise twice to make a strip about 2-3" wide.  I then wrap this around the pie and fold the ends together to make a crust shield.  I crimp it together on the top edge a little so that the fluted edges of the crust are hidden.  If they don't brown you can take the foil off the last 5 minutes or so to brown them.  The secrets to good pie crust is double-sifting the flour, making sure to cut the shortening in until it's the consistency of cornmeal, using ice water, and not over-working the dough.

Fresh Apple Pie

Crust:

2-2/3 c. flour - sift bulk flour first, measure the flour and sift again into the bowl
1 tsp salt
1 c. butter flavor shortening
1/2 c. ice water

Sift flour, measure, then sift into bowl with salt.  Add shortening and cut into flour mixture until the consistence of coarse cornmeal.  Toss in ice water and work with fork until the dough forms a ball and cleans the sides of the bowl.  Note:  in very humid weather you may not need all the water, and conversely when it's dry you may need a little more.  Divide ball into 2 and set aside, covered with plastic wrap.

Filling:


5-6 Large tart apples
Juice of one lemon, fresh squeezed
6 TBL flour
1 tsp cinnamon
dash salt
13 oz jar of Polaner all fruit spread in either peach or apricot flavor

Peel 5-6 large apples, preferably Jonathan or Granny Smith or some other tart apple.  Quarter, core, then slice into 1/8 slices into large bowl. Sprinkle apple slices with the juice of one lemon.  Add 6 TBL flour, 1 rounded tsp cinnamon, dash of salt and one 13oz jar of Polaner all fruit in either peach or apricot flavor.  Any other brand of jam will do, and you can use sugar free as well.  The pie in the picture was sugar free for a diabetic friend of mine.  Stir well and let sit while you roll the crust.

Roll crust out to inch and a half larger than inverted pie plate.  Carefully transfer to plate and trim edges to 1" even all around.  Roll second ball into circle about 1" larger than inverted plate.  Fill crust with apple mixture and place dough circle on top.  Press edges together, roll edge toward center of pie and crimp with fingers or end of wooden spoon.  Roll out scraps and cut apple and leaf shapes.  Wet with small amount of water and place on pie.  Using a soft paintbrush, paint food coloring on shapes.  I use the back edge of a table knife to make the leaf veins before painting.  With a sharp knife, place a couple vent slits in the top.  Bake 425° for 50-75 minutes (depends on how hot your oven is).  In addition to the edge shield you may need to cover the top loosely with a piece of foil if it browns too quickly.

No comments:

Post a Comment