As much as I would like to stay "squatting" for another week or more, doing nothing but cooking and watch Game of Thrones, it seems that life is slowly returning to normal here in New York. As lucky as Andy and I were not to be hit very hard by Hurricane Sandy, it is very sad to see the city I know and love struggle. So many are still without power and water, and public transportation not quite back to normal, I can not imagine the toll it takes on small businesses and city workers . Please continue sending thoughts and prayers of the other parts of the world! If you want to donate to the American Red Cross to help victims who are suffering- you can get more info here
Anyway, since we have been fortunate to have the power and gas, I spent most of the cooking and eating storm. I made this pie just before the city went into lockdown and took a fall festival on the outdoor theme of the city. It was comforting pie apples perfect that everyone knows and loves with an extra touch. Caramelize the filling before baking creates a rich caramel that keeps the gooey pie and sweet potatoes. Of course, I added an extra touch of sea salt for the filling to create my favorite sweet and salty duo.
Most apple pies, I have done in the past involves filling the crust with raw apples are tossed with spices and dotting the pie with butter. Although I liked this method, I do not think I can possibly make an apple pie otherwise after trying this delicious concoction. The filling is so full of flavor, for starters, that cooking does not make it more sticky and caramelised. I also love apple pie where the apples are not quite sweet enough, and they are perfectly tender. (This also allows you to fill your in advance and then just throw it in the shell when you are ready.)
This recipe is already on my preliminary menu Thanksgiving, and I'm already excited for the chance to do it again. (Except for partial peeling apples is always a pain. Does anyone have a handy shortcut or should I know?
- 1 double pie crust
- 6 -7 apple pie cups peeled and sliced (Jonathan and Granny Smith)
- ½ cup light brown sugar
- ½ cup sugar
- ¼ cup all-purpose flour
- 1 tablespoon cinnamon coffee
- ¼ teaspoon nutmeg
- 1 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla coffee
- 4 tablespoons heavy cream [butter
- 4 tablespoons
- Spread a refrigerated dough disk and place inside a pie dish with a little too much drag the edges. Let cool in the refrigerator until the filling is ready.??
- Preheat oven to 450 degrees F.
- Sprinkle the apples with the lemon juice. Mix dry ingredients in a large bowl and add the apples. Mix well. Add vanilla and cream.
- Melt the butter in a heavy skillet. Add apple mixture and cook for about 8-10 minutes, until apples are tender and the liquid is turned into gold. Turn into pie shell.
- Cover with a top mesh or simply draped across the second (deployed) crust over the filling and crimp the edges. If you do not have enough on-hang to hand it to seal the pie, use my trick :. Deploy a thin ½ inch wide strip further dough and place it on the edge
- Use a fork or your finger to decorate the edge.
- brush top crust with the cream and cook for 15 minutes. Then reduce the heat to 350 and bake for 45 minutes or until crust is golden and filling is bubbly.
filling recipes adapted from Food Network
Crust Recipe: Martha Stewart