![]() Set apples aside to soften slightly and release juices, 20–30 minutes.Ĭaramel Sauce: Whisk sugar and water together in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Place in a bowl and toss with lemon juice and sugar. Transfer strips to a baking sheet and refrigerate, 30 minutes.Īpples: Prepare the apples using an apple peeling machine or peel, core, and thinly slice with a sharp knife or mandoline. Cut the dough into 8 strips of equal width. Using a pizza wheel, trim rough edges from left and right sides to square them off. Roll out second chilled dough disk to a circle slightly larger than the pie dish, between ⅛- and ¼-inch thick. Lattice: Dust a clean surface with flour. Place in refrigerator for at least 15 minutes to let the dough set again before adding the filling. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan’s rim. Crimp by using your index finger and thumb on one hand to squeeze a letter “C” into the dough rim. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2–5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (Save the scraps to make crust cookies!) Remove the pie dish and place it right side up on your work surface. Overturn pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (If dough is softening too fast, chill in the refrigerator until firm, 2–5 minutes.) Roll the dough until it's about 2–3 inches larger than the pie dish, all the way around. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. Rotate the dough and repeat, pressing down so it’s evenly flattened all around, about ⅛-inch thick. (Keep the other disk refrigerated until it's time to make the lattice top in Step 6.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Place one chilled pie disk on the work surface and lightly dust it with flour. Dust a work surface and a rolling pin with flour. Generously grease pie dish with softened butter. (Note: dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.) Refrigerate for at least 30 minutes, preferably overnight. Shape into flat disks and wrap in plastic. Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Knead in the bowl just until incorporated. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary dough will look shaggy. If it falls apart, add 1–2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Begin by sprinkling 4 tablespoons of liquid over the flour mixture use a bench scraper or your hands to incorporate until the mixture begins to come together. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2–5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.Ĭombine vinegar with water and ice you’ll use 10–12 tablespoons of this liquid in the pie dough. Scrape butter off the pastry blender during the mixing process and continue mixing. Use a pastry blender to cut the butter into the flour do not smash or smear the butter. Add the butter cubes and toss to coat with the flour mixture. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Use a bench scraper to cut butter into ½-inch cubes. ![]() Raw sugar, for finishing, such as DemeraraĢ 1/2 pounds mixed baking apples (about 5-6), use tart/sweet combo (e.g., Granny Smith & Golden Delicious, or Mutzu & Empire)Ĩ tablespoons unsalted butter (1 stick), preferably 82% fat European butterĢ tablespoons unbleached all-purpose flour, plus more for dusting 8 ounces cold unsalted butter, plus additional for buttering dish, preferably 82% fat European butterĢ 1/2 cups unbleached all-purpose flour, plus more for dustingĮgg wash, 1 large egg whisked with 1 teaspoon water
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