Wednesday, November 3, 2010

Farmer's Apple Pie

The base for this recipe from a Dutch Apple Pie.  I was surprised that this recipe called for a pre-baked recipe, but it's delicious.

Pre-Baked Pie Shell
~1-1/4 cups all-purpose flour
~1/2 tsp. salt
~1 Tbs. sugar 
~3 Tbs. vegetable shortening
~4 Tbs. cold unsalted butter
~4-5 Tbs. water
1. Mix together the flour, salt, and sugar until combined.  Add shortening and butter and cut into flour mixture until it resembles coarse crumbs.

2. Sprinkle 4 Tbs. water over the flour mixture.  Fold in the water using a spatula pressing hard so dough forms a ball.  Add more water if needed.  Flatten the dough into a 4-inch disk.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.

3. Remove from refrigerator (let sit out if refrigerated for more than 1 hour until malleable) and roll into a 12-inch circle.  Place into a greased 9-inch pie plate.  Trim and crimp the edges.  

4. Cover the dough with foil and place weights (dry beans work too) on top of the foil to create a flat bottom.  Place in a 375 F oven for 25 to 30 minutes, or until the dough looks dry and light brown in colour.  Take off foil and weights.  Put back in oven for about 12 minutes or until a deep golden brown.  Turn oven temp up to 425 F.

Apple Filling
~9 large cooking apples
~ 1/4 cup granulated sugar (can use honey too)
~1/2 tsp ground cinnamon
~1/8 tsp salt
~2 Tbs. unsalted butter

Streusel Topping
~1-1/4 cups all-purpose flour
~1/3 cup packed brown sugar
~1/3 cup sugar
~1 Tbs. cornmeal
~Pinch of salt
~6 Tbs. unsalted butter, melted
1. Peel, quarter, and core the apples; slice each quarter crosswise into 1/4 inch pieces.  Toss the apples, sugar, cinnamon, and salt in a large bowl to combine.  Heat butter in a large pot (I used a Dutch oven) over high heat until the foaming subsides.  Add the apples and toss to coat.  Reduce heat to medium-high and cook, covered and stirring occasionally, until apples start breaking down, about 10 minutes.

2.Pour the apple mixture into the pre-baked shell and smooth out.

3. Streusel Topping: Combine the flour, sugar, cornmeal, and salt in a medium bowl; drizzle with melted butter and toss with a fork until the mixture is evenly moistened and crumbly.  Line a rimmed baking sheet with foil and drop topping on it in large chunks.  Bake the streusel until golden brown, about 5 minutes.  Let cool until cool enough to handle, about 5 minutes.  

4. Break apart the topping chunks and sprinkle on top of the apple filling.  Set the pie plate on the empty baking sheet and bake until streusel topping is a deep golden brown, about 10 minutes.  Enjoy!

This is especially good served warm with vanilla ice cream =)

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