Liz Barbour's Creative Feast
  • Home
  • CLASSES
    • Virtual Cooking Classes
    • Virtual Group Classes >
      • Schedule a Group Class >
        • Pick a Class >
          • Garden Club Programs
        • Fees
        • Class Survey
        • Client Testimonies
  • LIZ'S CALENDAR
  • FOODSTUFFS
    • Recipe Blog
    • Kitchen Tools Liz Loves
    • Artisan Bread-Master Recipe Artisan Bread
    • Intermittent Fasting
    • Low-Carb
  • STORE
    • Liz's Cookbook
    • Shop
  • Contact
    • Join Liz's Email List
    • Request a Program
  • About Liz
    • Liz's Story
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz
    • Barbour Chicks

Holiday Pies
Ingredients, Equipment, and Recipes


Apple Pie Ingredients

Dough
Recipe from "The Art of The Pie"
​2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
14 Tablespoons butter, very cold (Kerry Gold is recommended)
8 Tbs of ice water-have ice cubes on hand
dough-art_of_the_pie.pdf
File Size: 130 kb
File Type: pdf
Download File


Apple Pie Filling
​

About 10 cups heritage apples-have your apples cut before class begins
(skin on), quartered and cored, sliced into 1/2-inch thick slices, or chunk them up into pieces you can comfortably eat. Place in a large bowl and toss with 1 tablespoon of artisan apple cider vinegar or fresh lemon juice. This will keep the apples from turning brown before baking. Choose two types of apples, one that holds its shape and one that doesn't. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Corland. Your local farm stand may have heritage apples you can choose from.
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinklin on top of the pie

Egg Wash
​1 egg white plus 1 tablespoons water, fork beaten
apple_pie-art_of_the_pie.docx
File Size: 84 kb
File Type: docx
Download File


Equipment

2 large mixing bowls-one to mix dough, one for pie ingredients 
1 cup dry measuring cup, 1/2 cup measuring cup
2 cup liquid measuring cup, 16 ounce glass with 4 ice cubes
1 teaspoon measure
small whisk or fork
small bowl for egg
​1 pastry brush

9-inch pie plate-metal, glass, or disposable 

​
Picture
Picture
Picture

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH