Saturday, April 30, 2011

24 Apples - Apple Pie

Mama Burrito dropped off about 2 dozen green apples two weekends ago.  Mr. CP and I rarely eat fresh apples for some reason, but I love apple baked goods, so last weekend, I used the Tartine recipe for flaky pie crust and made a lattice crust pie and made a spicy apple pie filling.

Tartine Flaky Pie Crust
(makes 2 shells)

1 teaspoon salt
2/3 cup water, very cold
3 cups  + 2 tablespoons of all-purpose flour
1cup + 5 tablespoons unsalted butter, very cold

In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use.

To make the dough in the food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1-inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.

Roll dough out to 1/8-inch thick and place into pie dish. 
The dough should extend beyond the rim of the pie dish by about half an inch.  I use a 9 inch pyrex pie dish.

Preheat oven to 425 degrees F (220 degrees C).

On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish).  Use a knife or a pizza wheel to cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips.

Fill the bottom pie crust with the sliced apples from the recipe below.

Cinnamon Apple Pie Filling

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/3 cup water
1/4 cup white sugar
1/3 cup packed brown sugar
2 teaspoons of ground cinnamon
6 Granny Smith apples - peeled, cored and sliced


Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and cinnamon and bring to a boil. Reduce temperature and let simmer. 

Gently pour the sugar and butter liquid over the apples.   

Lay out the strips of pie crust in lattice formation over the mound of apples.  Fold the ends of the lattice pieces under the edges of the bottom pie crust
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.


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