Monday, August 18, 2014

Stars & Stripes Apple Pie

Pie crust from Barefoot Contessa and Pie filling from My Sister's Cafe

What you need:

Pie Crust (need 1 double pie crust)
12 Tbsp very cold unsalted butter
3 cups all purpose flour
1 tsp kosher salt
1 TBsp sugar
1/3 cup very cold vegetable shortening
6-8 Tbsp ice water (about 1/2 cup)

Pie Filling
1/2 cup sugar
1 TBsp flour
1 tsp cinnamon
1 tsp lemon juice
6 cups Granny Smith apples (peeled and sliced)
1/2 cup butter
3/4 cup brown sugar
1/2 cup flour

How to make it:

Pie crust
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in a bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8-12 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.
Cut the dough in half.
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
Fold the dough in half, place in a pie pan, and unfold to the fit the pan.
Roll out the second half of the dough then using a star cookie cutter, cut out some stars, set aside.
Then cut some strips to make the stripes, set aside.
Preheat oven to 425˚F.
Pour the lemon juice over the sliced apples.
In a bowl, combine sugar, flour, and cinnamon.
Coat the apples with the sugar mixture.
Put the apples in the unbaked pie shell.
In a separate bowl, mix the butter, brown sugar, and flour, cut with a pastry blender or rub with fingers.
Sprinkle over the apples.
Cover the apples with the stars and stripes dough pieces.
Bake for 35-40 minutes.
Serve warm or with ice cream then ENJOY!

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