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    Thursday, July 01, 2010

    Apple Pie - Good for the Winter

    Once again one of my Food Heroes is Ina Garten. Of course don't even think Lo-Cal when you cook like her, its all about flavour.
    Here is her recipe for a Deep Dish Apple Pie
    The secret is in the seasoning of the apples. The use of orange, lemon and spices makes a delicious filling.

    Just serve with whipped cream, well if you must... maybe Yogurt or Creme Fraiche
    I didn't have any vegetable shortening so made up the shortfall with butter.

    Also I made 2 pies
    One with Spelt Flour and One with ordinary plain flour.

    Once again not a lot of difference between the two flours a bonus for those wanting to cut wheat from their diet. But be warned Spelt flour in not gluten free.

    The pastry is done in the food processor, so real quick and easy

    First make the pastry and while it is resting prepare the apples.

    Perfect Pie Crust:

    115 gms (1 1/2 sticks) very cold unsalted butter
    3 cups all-purpose flour
    1 teaspoon kosher salt
    1 tablespoon sugar
    75 gms very cold vegetable shortening
    6 to 8 tablespoons (about 1/2 cup) ice water

    1 egg beaten with 1 tablespoon water, for egg wash

    Dice the butter and return it to the refrigerator while you prepare the flour mixture.
    Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
    Add the butter and shortening.
    Pulse 8 to 12 times, until the butter is the size of peas.
    With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
    Dump out on a floured board and roll into a ball.
    Wrap in plastic wrap and refrigerate for 30 minutes.

    Now the apples
    4 pounds Granny Smith apples, peeled, quartered, and cored
    1 lemon, zested
    1 orange, zested
    2 tablespoons freshly squeezed lemon juice
    1 tablespoon freshly squeezed orange juice
    1/2 cup sugar, plus 1 teaspoon to sprinkle on top
    1/4 cup all-purpose flour
    1 teaspoon kosher salt
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/8 teaspoon ground allspice


    Preheat the oven to 200 degrees C

    Cut each apple quarter in thirds crosswise and
    combine in a bowl with the zests, juices,
    1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

    Remove pastry from the fridge
    Roll out half the pie dough
    Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

    Fill the pie with the apple mixture.
    For an added extra... sprinkle some Craisins (dried Cranberries over the apple mix) 

    Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere.
    Top with the second crust and trim the edges to about 1-inch over the rim.
    Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork.

    Brush the entire top crust with the egg wash,
    sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

    Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

    Here are both pies, hard to tell the difference

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