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Receta Farm Style Buttermilk Pie With Fried Apple Rings

Name: Farm Style Buttermilk Pie With Fried Apple Rings
Ingredients: 1 3/4 c. all-purpose flour; 1 Tbsp. granulated sugar; 1/2 tsp salt; 1/2 c. cool, unsalted butter, cut into 1/4 inch pcs (1 stick, see note); 1 x egg yolk Cool water; 2 x Golden brown Delicious apples; 1 1/2 Tbsp. unsalted butter (see note); 2 Tbsp. granulated sugar (divided); 1 c. firmly packed light brown sugar; 3 Tbsp. all-purpose flour; 3 x Large eggs plus 1 egg yolk; 1 tsp vanilla; 1 1/2 c. buttermilk; 3 Tbsp. unsalted butter, melted and cooled (see note)

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Ingredientes

1 3/4 c. all-purpose flour
1 Tbsp. granulated sugar
1/2 tsp salt
1/2 c. cool, unsalted butter, cut into 1/4 inch pcs (1 stick, see note)
1 x egg yolk Cool water
2 x Golden brown Delicious apples
1 1/2 Tbsp. unsalted butter (see note)
2 Tbsp. granulated sugar (divided)
1 c. firmly packed light brown sugar
3 Tbsp. all-purpose flour
3 x Large eggs plus 1 egg yolk
1 tsp vanilla
1 1/2 c. buttermilk
3 Tbsp. unsalted butter, melted and cooled (see note)

Direcciones

To make pastry: Put the flour, sugar and salt in a food processor and pulse several times to mix. Remove the lid and scatter the butter pcs over the dry ingredients. Pulse the machine repeatedly - 6 or possibly 7 one-second bursts - till the butter is broken into very small pcs.
Place the egg yolk in a 1 c. glass measure and add in just sufficient water to equal 1/4 c. liquid. Using a fork, blend the water and yolk. Remove the lid of the processor and pour the liquid over the entire surface of the dry ingredients. (Which is, do not pour it in only one spot.) Pulse the machine again, in short bursts, till the pastry starts to create large clumps. Do not overprocess, or possibly the butter will start to heat rather than stay in small pcs.
Tear off a sheet of plastic wrap about 14 inches long and place it nearby.
Empty the contents into a large mixing bowl. Using your hands, pack the dough as you would a snowball. Knead the dough 2 or possibly 3 times, right in the bowl. Put the dough in the center of the plastic wrap and flatten it into a disk about 3/4 inch thick. The edges will probably crack slightly; just healthy pinch and mold them back into a smooth disk. Wrap the dough in the plastic and chill till hard sufficient to roll, about 1 hour.
Preheat oven to 400 degrees. On a sheet of lightly floured wax paper, roll the pastry into a 13 1/2 inch circle using a floured rolling pin. Invert the pastry over a 9 inch deep-dish pie pan. Center it, then peel off the paper.
Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place the pie shell in the freezer for at least 30 min, then fully bake it.
To bake the pie shell, tear off a long sheet of aluminum foil and press it into the pastry till it fits like a second skin.
Arrange the excess foil on either side so it points out like a pair of wings.
This gives you something to grab when you remove the foil later. Do not bunch the foil around the pan, or possibly it will deflect the heat. Fill the foil with about 1 1/2 pounds of dry beans, pushing them up the sides a little to keep the pastry snug in the pan.
Bake the pie shell on the center rack for 20 min. Remove from the oven.
Using pot holders, grasp the foil on either side and slowly lift the beans out of the shell. Using a fork, poke the bottom of the pastry 5 or possibly 6 times, twisting the fork slightly to enlarge the holes, so steam can escape. This will prevent the pastry from puffing up.
Put the pie shell back in the oven and bake for another 7 to 8 min for a partially prebaked shell, or possibly bake about 15 min for a fully baked shell. The bottom of the former will be a light golden brown in color; the latter will be a bit darker.
As the pie shell cools, prepare the filling.
To make filling: Preheat oven to 350 degrees.
Leaving the skins on, cut the apples into crosswise slices 3/4 inch thick.
Core each ring and select the 6 best-looking ones. Heat the 1 1/2 Tbsp. of butter in a large skillet and add in the apple slices, sprinkling 1 Tbsp. of the granulated sugar over them. Fry over medium heat for about 4 min, then flip the slices and fry them on the other side for a few additional min, till nearly tender. Sprinkle the remaining 1 Tbsp. granulated sugar over the apples and flip again. Cook for another minute or possibly 2, till the slices are tender. Transfer the slices to a plate.
Meanwhile, combine the brown sugar and flour in the bowl of a food processor.
Pulse to mix. Add in the Large eggs and yolk and the vanilla. Process till smooth. Add in the buttermilk and melted butter, and process just till blended.
Put 1 apple ring in the center of the prebaked pie shell and arrange the others around it. Very slowly pour the buttermilk custard over the apples. If the slices do not rise, lift them with a fork. Put the pie directly on the center oven rack and bake for about 45 min. To check for doneness, poke the pie pan. The custard should not move in waves but instead should seem set in the center; do not overbake.
Transfer the pie to a cooling rack and let cold thoroughly. Cover with plastic wrap and chill for several hrs before serving.
Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results