Ingredients :
| PIE DOUGH |
| 2 |
cup |
All-purpose flour |
| 1/2 |
tsp |
Salt |
| 6 |
oz |
Cold, unsalted butter, cut into
cubes, |
| |
|
Plus butter for the pie tin |
| 1/4 |
cup |
Ice cold water -, (to 1/3 cup) |
| FILLING |
| 8 |
tbl |
Unsalted butter -, (1 stick) |
| 12 |
lrg |
Apples such as Granny Smith, peeled,
cored, |
| |
|
And sliced into eighths -, (abt 14
cups) |
| |
|
Juice of 2 lemons -, (abt 1/4 cup) |
| 1/4 |
cup |
(loosely packed) Dark brown sugar |
| 1/4 |
cup |
Southern Comfort |
| 1 |
tbl |
Ground cinnamon |
| EGG WASH |
| 1 |
lrg |
Egg, beaten with |
| 2 |
tbl |
Water |
|
Method :
- To prepare the dough by hand, combine the flour
and salt
in a stainless steel bowl and mix well. Add the cold butter
cubes and, with a pastry blender, blend in the butter until the
mixture begins to resemble a mealy mixture where butter forms peas-size
nuggets plainly visible in the flour. Add only enough water to
pull the dough together. The water should be added to the flour
slowly to ensure that only the minimum amount of water is used. Do
not over-mix the dough. When the dough has been mixed just
sufficiently to combine the ingredients, form it into a ball and
wrap in a piece of plastic wrap and refrigerate for several hours.
To prepare the filling, melt the butter in a large saute
pan until it begins to brown. Add the sliced apples
and cook over medium heat until they begin to soften, about 2 to 3
minutes. In a bowl, combine the lemon
juice, sugars, Southern Comfort, and cinnamon.
Add this mixture to the apples and cook 2 to 3 minutes over
medium-high heat until the apples are completely caramelized and
covered with all the sugar. Remove filling from the heal and allow
to cool. Preheat the oven to 375 degrees. When ready to use,
remove the dough from the refrigerator, lightly flour a pastry
board and a rolling pin, and unwrap the dough. Divide the dough
into 2 equal pieces and begin to roll out into a circle by rolling
evenly outward from the center and turning the dough in small
1/8th turns to keep the rolling even. When the dough is rolled out
to an even thickness and is about 12 inches in diameter and
1/8-inch thick, it is ready to be transferred to a 10-inch pie
tin. Lightly butter the tin, partially roll the dough up on the
rolling pin, lift the dough and center it in the pie tin and
unroll. Roll the second half of the pie dough into a round
slightly larger than the pie pan.
- Fill the bottom crust with the cooked apples using a slotted
spoon to drain the apples. Reserve juices if desired, for sauce.
Brush an egg
wash coating over the lip of the dough. This is where it will be
sealed to the top crust. Cover the apples with the top half of the
pie dough. Trim any excess from the top crust before using both
hands to crimp the edges of the two crust together to seal. With a
sharp knife, make several crosshatch slits in the top crust. Brush
with the egg wash and bake
for 35 to 40 minutes. Remove from the oven and cool 20 minutes.
Serve with vanilla
ice
cream.
Reserved juices can be reduced with heavy cream for a sauce for
the pie. This recipe yields 6 to 8 servings.
- Recipe Source: MICHAEL S PLACE with Michael Lomonaco From the
TV FOOD
|