You may not know but I LOVE SWEETS. And there is a place in WI called the Elegant Farmer that makes apple pies baked in a brown grocery bag. I know it sounds crazy but oh so very delicious! Since LouAnn delivered a pie to my front door from The Elegant Farmer I have been tasting another one. I think sometime around Thanksgiving I announced to my family that I was going to teach myself how to make pie crust. Mark piled in all the ingredients (special King Authur Flour) and I picked the brains of great pie crust makers. Saturday I had the day to myself so I decided to tackle it.
You may not know but I LOVE SWEETS. And there is a place in WI called the Elegant Farmer that makes apple pies baked in a brown grocery bag. I know it sounds crazy but oh so very delicious! Since LouAnn delivered a pie to my front door from The Elegant Farmer I have been tasting another one. I think sometime around Thanksgiving I announced to my family that I was going to teach myself how to make pie crust. Mark piled in all the ingredients (special King Authur Flour) and I picked the brains of great pie crust makers. Saturday I had the day to myself so I decided to tackle it.
Ready to go into the oven.
Cooling on the cooling rack.
The first piece was all mine..hot and oozing deliciousness...I couldn't wait for it to cool.
The first of my many empty plates!
Paper Bag Apple Pie
Crust:
1 and 1/4 cups of Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
heaping 1/4 teaspoon of salt
3 Tablespoons of vegetable shortening
1/4 cup (4 Tablespoons) cold unsalted butter, cut into 1/2 pieces
4 to 5 Tablespoons of ice water
Filling:
3/2 to 4 pounds of apples. peeled. cored, and sliced: enough to make 8 cups of sliced apples
3/4 cup of brown sugar
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/2 teaspoon of ground nutmeg
2 Tablespoons of lemon juice
2 Tablespoons boiled cider, optional but tasty
3 Tablespoons King Arthur Unbleached All-Purpose Flour or 1/4 cup of Pie Filling Enhancer
Streusel topping:
1/2 cup of granulated sugar
1/2 cup of King Arthur Unbleached All-Purpose Flour
1/2 cup (8 Tablespoons) cold butter, cut into pats
Directions:
1. To make the crust: whisk together the flour and salt, then work in the shortening until everything is well combined.
2. Work in butter until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others.
3. Add the water 1 Tablespoon at a time, mixing as you sprinkle the water into the flour/fat.
4. When the dough is moist enough to hold together when you squeeze it, transfer it to a lightly floured work surface. Knead the dough three or four times to bring it together, then pat it into a thick disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes, while you make the filling.
5. To make the filling: Put the sliced apples in a large microwave-safe bowl, and stir in brown sugar, cinnamon, salt nutmeg, lemon juice, and boiled cider.
6. Microwave the filling, uncovered for 5 minutes. This softens the apples just a bit and gets their juices flowing. Skip this step if you like; it is not critical, though we think it helps.
7. Stir in the flour or Pie Filling Enhancer.
8. Preheat oven to 425 degrees.
9. Remove the crust from the refrigerator. If it has been chilling longer than 30 minutes, give it 10 minutes or so to warm up a bit. Roll into a 12 1/2-13 inch circle.
10. Lightly grease a 9-inch pie pan, preferably one that is at least 1 1/2 inches deep and lay the crust in the pan. Do not tug at it or stretch it; this could cause it to shrink as it bakes.
11. Spoon the filling into the crust.
12. To make the topping: Combine the sugar, flour, and butter, working them together until crumbly. Do not over mix: you don't want the streusel to turn into a solid mass.
13. Spread the streusel atop the filling.
14. Place the pie in a brown grocery bag. Secure the bag closed with staples or uncoated paper clips. Place the pie in the bag on a baking sheet, which will make clean-up easier.
15. Bake for 1 hour.
16. Remove the pie from the oven and carefully open it, avoiding any steam. Remove the pie from the bag, and set it on a cooling rack for at least 30 before slicing.
This is from www.kingarthurflour.com
Ready to go into the oven.
Cooling on the cooling rack.
The first piece was all mine..hot and oozing deliciousness...I couldn't wait for it to cool.
The first of my many empty plates!
Paper Bag Apple Pie
Crust:
1 and 1/4 cups of Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
heaping 1/4 teaspoon of salt
3 Tablespoons of vegetable shortening
1/4 cup (4 Tablespoons) cold unsalted butter, cut into 1/2 pieces
4 to 5 Tablespoons of ice water
Filling:
3/2 to 4 pounds of apples. peeled. cored, and sliced: enough to make 8 cups of sliced apples
3/4 cup of brown sugar
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/2 teaspoon of ground nutmeg
2 Tablespoons of lemon juice
2 Tablespoons boiled cider, optional but tasty
3 Tablespoons King Arthur Unbleached All-Purpose Flour or 1/4 cup of Pie Filling Enhancer
Streusel topping:
1/2 cup of granulated sugar
1/2 cup of King Arthur Unbleached All-Purpose Flour
1/2 cup (8 Tablespoons) cold butter, cut into pats
Directions:
1. To make the crust: whisk together the flour and salt, then work in the shortening until everything is well combined.
2. Work in butter until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others.
3. Add the water 1 Tablespoon at a time, mixing as you sprinkle the water into the flour/fat.
4. When the dough is moist enough to hold together when you squeeze it, transfer it to a lightly floured work surface. Knead the dough three or four times to bring it together, then pat it into a thick disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes, while you make the filling.
5. To make the filling: Put the sliced apples in a large microwave-safe bowl, and stir in brown sugar, cinnamon, salt nutmeg, lemon juice, and boiled cider.
6. Microwave the filling, uncovered for 5 minutes. This softens the apples just a bit and gets their juices flowing. Skip this step if you like; it is not critical, though we think it helps.
7. Stir in the flour or Pie Filling Enhancer.
8. Preheat oven to 425 degrees.
9. Remove the crust from the refrigerator. If it has been chilling longer than 30 minutes, give it 10 minutes or so to warm up a bit. Roll into a 12 1/2-13 inch circle.
10. Lightly grease a 9-inch pie pan, preferably one that is at least 1 1/2 inches deep and lay the crust in the pan. Do not tug at it or stretch it; this could cause it to shrink as it bakes.
11. Spoon the filling into the crust.
12. To make the topping: Combine the sugar, flour, and butter, working them together until crumbly. Do not over mix: you don't want the streusel to turn into a solid mass.
13. Spread the streusel atop the filling.
14. Place the pie in a brown grocery bag. Secure the bag closed with staples or uncoated paper clips. Place the pie in the bag on a baking sheet, which will make clean-up easier.
15. Bake for 1 hour.
16. Remove the pie from the oven and carefully open it, avoiding any steam. Remove the pie from the bag, and set it on a cooling rack for at least 30 before slicing.
This is from www.kingarthurflour.com
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