Pie crust:
3 cups Pastry flour. Pastry flour has low protein content which means it doesn’t generate as much gluten as white flour. This means you end up with tender crust. Perfect for pie.
1/2 cup shortening and 1/2 cup butter
1/2 cup ice water. Use cold water to help keep those fats cold.
1 tablespoon vinegar. Adding vinegar helps to tenderize the crust and also inhibits gluten development, keeping your dough soft.
Directions:
For the pie crust sift 3 cups of pastry flour, ½ cup of cold shortening and ½ cup of cold butter in a large bowl. You can use all-purpose flour if you’d like but pastry flour has low protein content which means it doesn’t generate as much gluten as white flour.
Cut in the shortening and the butter into the flour.
If you don’t have a pastry cutter to cut the cold butter and shortening, you can use a knife and fork.
The mixture should resemble coarse crumbs.
Mix half a cup of cold water and 1 tbsp of vinegar together in a cup. Add the mixture to the crumbs.
Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks. Form a disk with your first dough, wrap it in Saran Wrap.
Form a disk with your second dough and, wrap it in saran wrap and Refrigerate for a min of 30 minutes.
Core and thinly slice about 6 large apple, add to a bowl. I used empire and macintosh for this recipe. But granny smith are also a classic apple pie apple.
Time to make our pie filling. Preheat your oven to 425 degrees F. on a stove top, Melt ½ cup of butter in a saucepan, Stir in 3 tbsp of flour Add ¼ cup of water, ½ cup of white sugar and ½ cup of brown sugar and bring to a boil. Stir often.
Reduce temperature and let simmer.
Roll out one dough disk on a floured surface. Keep fixing the edges as you roll to form a better circle. Roll the dough about ½ to 1 inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan. Cut off excess dough hanging off the edges.
Add 1/3 of your sugar and butter filling to the apples.
Fill your bottom pie crust with apples, mounded slightly.
Roll out second dough disk on floured surface to 13-inch round. Cut into 10 1-inch-wide strips.
Form your lattice by arranging 5 strips diagonally across first strips. Gently press ends into crust edges. Fold every other strip all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the 2 vertical strips back so they lay over the perpendicular strip.
Tuck that pie in nicely, Press down the edges with a fork. And get rid of any excess dough hanging off the edges.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. This is one of the secrets to this delicious pie recipe.
Bake for 15 minutes at 425 degrees f. Reduce the temperature to 350 degrees F Continue baking for 35 to 45 minutes, until apples are soft.
Laura Bilotta is a Dating & Relationship Expert and host of the Dating and Relationship Show Sunday Nights 10pm on Global News Radio 640 Toronto
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24 сен 2024
