Sunday, October 31, 2010

Rustic Apple Pie

These quantities make a pie big enough to serve 6.  My Mom made one of these a few Thanksgiving's ago and I really liked it.  I love how home made it looks.  Not having a recipe, I made up my own version.  First make the crust and let it chill in the refrigerator for no less than 30 minutes.  To a food processor, add 1 1/2 Cups Flour, 3/4 tsp Salt, 1 1/2 Tbl Sugar.  Pulse to combine.  Cut 1 Stick of UnSalted Butter into 8 or more pieces and add to flour.  Pulse until it looks like corn meal.  Add Icy Cold Water, 1 Tbl at a time and pulse briefly after each addition until dough begins to come together.  Form dough into a disk on plastic wrap and chill in refrigerator for 30 minutes or more.  This can be made ahead and can be wrapped to make mini individual pies.
Preheat oven to 425.  Next, prepare Apples.  Core and section into wedges, 3 Apples.  I am using Golden Delicious.  Add 1 Tbl Butter to a skillet.  Add apples and cook for a few minutes to remove some of the moisture.  Add 2 Tbl Brown Sugar1/2 tsp Cinnamon, 1/4 tsp Salt and 1/2 tsp Vanilla.  Cook for about 5 minutes til slightly soften but still holding their shape.  Remove dough, if moist, dust with flour and roll between parchment paper.  Roll out to about 1/8" thick.  Place parchment paper on a pizza paddle and remove top paper. Begin with the center and arrange overlapping the apples.  Fold over 1 1/2" of the edge.  Brush the edge with Milk and dust with Sanding Sugar.  Bake on parchment paper directly on pizza stone for 25-30 minutes until golden.  Serve wedges warm or room temperature from the parchment paper.  Can add a small scoop of vanilla ice cream or a dollop of freshly whipped cream.  Happy Autumn!  Cooks note, everyone who ate this yesterday liked it a lot!

No comments: