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
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 |
Apple Pie Filling
About 10 cups heritage apples (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
About 10 cups heritage apples (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 |
Equipment
2 large mixing bowls-one to mix dough (cold if possible), one to for pie ingredients
dough blender or pastry cutter-you can also use a food processor
1 cup dry measuring cup
2 cup liquid measuring cup
1 teaspoon measure
small whisk or fork
dough whisk or wooden spoon
9-inch pie plate-metal, glass, or disposable
dough blender or pastry cutter-you can also use a food processor
1 cup dry measuring cup
2 cup liquid measuring cup
1 teaspoon measure
small whisk or fork
dough whisk or wooden spoon
9-inch pie plate-metal, glass, or disposable
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