Report Forum Post
*Note - This report is sent only to the Forum Moderators, no other user will see this.
Fat's Fall Apple Pie Pyrex 9 ½” Deep Dish Pie Pan 40-45 Minutes 400 F Double 9 ½ “ Crust 3 Cups A.P. Flour (405 g) 1 Tbs sugar 1 Tsp Salt 1 Stick Butter (115 g) Chilled, cubed (¼ “ cubes) (½ cup) ½ Cup Lard (115 g) (½ cup) Chilled and cubed ½ Cup Cold Water Mix the Flour, sugar and salt in a wide metal bowl. Cut in the butter with a blending fork. Cut in the lard with a blending fork. Work these until the butter and lard is well incorporated into the flour (small bits should be left). Add the water slowly while mixing with the fork. When the dough holds together when squeezed, it is ready to form into a circle about 3/4 inches thick. Wrap the dough in cling wrap and set in the fridge for at least 1 hour. ¼ Cup apple cider 2 Granny Smith Apples 2 Golden Delicious 2 Jonagold 2 Jazz 2 tbs butter (unsalted… but not critical) ½ cup sugar + 2 Tbs 1 ½ Tbs tapioca flour Juice from one lime ¼ tsp salt ¼ tsp ground nutmeg ¼ tsp cinnamon ¼ tsp grains of paradise 1/8 tsp ground allspice Mix 2 tbs of sugar with the apple cider in a small sauce pan. Bring to a boil and reduce the volume to 1/3 so the mixture has a thick syrupy consistency. Set aside to cool. Core and peel the eight apples. Section into slices ~ 1/3 inch thick. Toss the apple sections with the juice of one lime to prevent browning. Melt the butter a large sauté pan. Add the apples and sauté for 3-4 minutes. When the apples have given off some juice and have begun to soften, add ¾ of the remaining sugar and cook for 2-3 additional minutes. Slowly add the remaining sugar, tapioca flour and spices and cook for another 2 minutes ( 10-11 minutes total cooking time ) Pull the apples from the pan and place on a ½ sheet pan and spread into a single layer to cool. Pre-heat the over to 400 F. As they are cooling, roll out and prepare the bottom crust of the pie in the 9 ½” Deep Dish Pyrex pie pan. Pour in the cooled filling being sure to get all the juice stuff off the sheet pan. Slide the apples around so all the gaps get filled in the pie and the apples are solid. Add the top crust to the pie. After the top is sealed, put several steam slits in the top. Brush the top of the pie with the reduced cider/sugar syrup. Avoid getting any syrup on the edge of the crust (it will burn) Place the pie in the center rack of the 400 F oven and bake for 40- 45 minutes. Rotate the pie 180 degrees halfway through the process. Check to make sure the pie’s bottom crust is finished. Remove the pie from the oven and let cool for at least 30 minutes before serving. 2-3 hours is better. [img]http://forums.mathewsinc.com/images/userpix/3417_pie_1.jpg[/img]
Reason for Reporting