GERMAN APPLE PIEReference: "The New Revised-Edition Taste of Home Cookbook"
Prep: 40 minutes, plus 30 minutes refrigeration Bake: about 1 hour, 5 minutes.
Oven: 450°F initially, then 350°F for remaining time.
Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3-4 tablespoons of ice water
Filling:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced and peeled tart apples (I used organic Fuji apples)
1 cup heavy whipping cream
1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. You can use a pastry blender or two knives like I did. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes. Preheat the oven to 450°F. Roll out pastry to fit a 9-inch pie pan. It might seem a little crumbly, this is because you're technically making a nifty pastry crust, which is delicate and flaky. No worries. Curl the rolled pastry crust around your rolling pin and unroll it into the pie pan to prevent tearing when transferring. Trim pastry to 1/2 inch beyond edge of pie plate if it goes over the edge. Flute edges (or don't -- not essential to its inherent deliciousness).
2. For filling, combine the sugar, flour and the cinnamon. Sprinkle 3 tablespoons onto the crust evenly. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over it all.
Oven: 450°F initially, then 350°F for remaining time.
Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3-4 tablespoons of ice water
Filling:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced and peeled tart apples (I used organic Fuji apples)
1 cup heavy whipping cream
1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. You can use a pastry blender or two knives like I did. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes. Preheat the oven to 450°F. Roll out pastry to fit a 9-inch pie pan. It might seem a little crumbly, this is because you're technically making a nifty pastry crust, which is delicate and flaky. No worries. Curl the rolled pastry crust around your rolling pin and unroll it into the pie pan to prevent tearing when transferring. Trim pastry to 1/2 inch beyond edge of pie plate if it goes over the edge. Flute edges (or don't -- not essential to its inherent deliciousness).
2. For filling, combine the sugar, flour and the cinnamon. Sprinkle 3 tablespoons onto the crust evenly. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over it all.
3. Bake at 450°F for 10 minutes. Reduce heat to 350°F, bake for 55 - 60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Yields: 8 servings.
Pre-baking the pie.Currently Listening: The Rolling Stones - "Under My Thumb"
2 comments:
Just wanted to drop by and show some love. Thanks for checking out fleeting moments!
-R
Miss Adventure, esquire: I've been searching through the recipes, but can't find the one I'm looking for. Which recipe did you make while listening to Slave to Love? I think you have a wonderful blog – very much eye candy and the recipes are very well done. -- Mykal
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