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Receta "21" Apple Pie
by Global Cookbook

"21" Apple Pie
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Ingredientes

  • 2 c. All-purpose flour
  • 1/2 tsp Salt
  • 6 ounce Cool, unsalted butter cut into cubes, plus butter for the pie tin
  • 1/4 c. Ice cool water - (to 1/3 c.)
  • 8 Tbsp. Unsalted butter - (1 stick)
  • 12 lrg Apples such as Granny Smith peeled, cored, and sliced into eighths - (abt 14 c.) Juice of 2 lemons - (abt 1/4 c.)
  • 1/4 c. (loosely packed) Dark brown sugar
  • 1/4 c. Southern Comfort
  • 1 Tbsp. Grnd cinnamon
  • 1 lrg Egg beaten with
  • 2 Tbsp. Water

Direcciones

  1. To prepare the dough by hand, combine the flour and salt in a stainless steel bowl and mix well. Add in the cool butter cubes and, with a pastry blender, blend in the butter till the mix begins to resemble a mealy mix where butter forms peas-size nuggets plainly visible in the flour. Add in only sufficient water to pull the dough together. The water should be added to the flour slowly to ensure which only the minimum amount of water is used. Don't 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 chill for several hrs.
  2. To prepare the filling, heat the butter in a large saute/fry pan till it begins to brown. Add in the sliced apples and cook over medium heat till they begin to soften, about 2 to 3 min.
  3. In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon. Add in this mix to the apples and cook 2 to 3 min over medium-high heat till the apples are completely caramelized and covered with all the sugar. Remove filling from the heal and allow to cold.
  4. Preheat the oven to 375 degrees.
  5. 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 pcs and begin to roll out into a circle by rolling proportionately 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.
  6. 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 you like, 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 min. Remove from the oven and cold 20 min. Serve with vanilla ice cream.
  7. Reserved juices can be reduced with heavy cream for a sauce for the pie.
  8. This recipe yields 6 to 8 servings.