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Receta Alsatian Style Apple Pie
by Global Cookbook

Alsatian Style Apple Pie
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Ingredientes

  • 1 1/3 c. all-purpose flour
  • 2 Tbsp. sugar
  • 1/2 tsp salt
  • 6 Tbsp. chilled unsalted butter cut 1/2" pcs
  • 2 Tbsp. chilled solid vegetable shortening cut 1/2" pcs
  • 3 Tbsp. ice water - (about)
  • 3 lrg Large eggs
  • 3/4 c. sugar
  • 1/2 c. whipping cream
  • 1/2 c. whole lowfat milk
  • 1 tsp kirsch (clear cherry brandy)
  • 1/2 tsp grnd cinnamon
  • 1 pch grnd nutmeg - (generous)
  • 4 Tbsp. unsalted butter - (1/2 stick)
  • 4 med Golden brown Delicious apples peeled, cored and cut into 1/2"-thk wedges

Direcciones

  1. For crust: Blend flour, sugar, and salt in processor. Add in butter and shortening; cut in using on/off turns till mix resembles coarse meal. Blend in sufficient ice water using on/off turns till dough begins to create clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
  2. For filling: Whisk Large eggs and 1/2 c. sugar in large bowl to blend. Whisk in cream, lowfat milk, kirsch, and spices. Cook 2 Tbsp. butter in heavy large skillet over medium-high heat till butter begins to brown, about 2 min. Whisk into cream mix. Set custard aside.
  3. Heat remaining 2 Tbsp. butter in same skillet over medium heat. Add in apples and remaining 1/4 c. sugar; saute/fry till apples begin to soften, about 8 min. Increase heat to medium-high; saute/fry till apples are tender and golden, about 7 min longer. Cold.
  4. Roll out dough on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter pie dish. Fold dough edges under and crimp decoratively. Pierce crust all over with fork. Freeze 20 min.
  5. Preheat oven to 400 degrees. Line crust with foil. Fill with dry beans or possibly pie weights. Bake 10 min. Remove foil and beans. Bake till crust is golden brown, about 15 min longer. Cold slightly.
  6. Reduce oven temperature to 350 degrees. Arrange apple mix in pie shell. Pour custard over. Bake till knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 min. Transfer pie to rack and cold slightly. Serve hot.
  7. This recipe yields 8 to 10 servings.