LATTICE TOP CARAMEL APPLE PIE WITH CINNAMON-SUGAR MEYER LEMON CRUST
In lieu of rolling the bottom half of the crust, I just press it into the plate itself.
Meyer Lemon Crust
2 sticks Butter, cubed and chilled
2 1/4 cups flour
1 tsp salt
1/4 cup + 1 tbsp sugar
1/2 tsp cinnamon
1 tsp meyer lemon zest
1 egg yolk
1/3 cup ice water
milk for brushing
Combine flour, salt, sugar, cinnamon, and lemon zest in a large bowl.
Add butter, smushing the cubes between you fingers, until it's incorporated into the dry ingredients and resembles cornmeal.
Mix in the yolk, and slowly add the water, and stop when the dough starts to form - it shouldn't be crumbly, but it certainly shouldn't be sticky.
Take about 2/3 of the dough and shape it into a disc.
Place the disc in the bottom of a 9" pie plate and push it to the edges with your good ole fingers, until it covers the dish. Don't worry, this should take a few minutes.
Shape the remaining dough into a disc, cover both crusts with plastic wrap and refrigerate.
Prepare the filling.
Caramel Apple Pie Filling
1 stick butter
3 tbsp flour
1 cup sugar
1 tbsp molasses
pinch of salt
1/4 cup water
1/2 tsp cinnamon
1 tsp vanilla
4 large Jonagold apples, peeled and sliced into small, thin pieces.
Melt the butter in a medium saucepan over medium heat.
Add flour, and stir until a thick, light brown paste (roux) is formed (about 3 minutes).
Add sugar, molasses, salt, and water. Bring to a boil.
Reduce to a simmer, and cook until thickened and reduced slightly (5-10 minutes).
Remove from heat and add cinnamon and vanilla.
Remove crusts from the fridge, and place apples in the prepared pie plate.
Pour caramel sauce over apples.
Place pie in the freezer and roll out the second dough disc into a 9" circle.
Cut into strips, take pie out of freezer, and using strips, prepare a lattice topping (if you don't know how to make a lattice topping... use Google).
Place pie back in freezer and preheat oven to 450°F.
When the oven is ready, place pie on a baking sheet (to protect against the inevitable leakage) and put a ring of foil around the perimeter of the pie (to avoid burnt edges).
Place it in the middle rack and bake for 10 minutes.
Reduce the heat to 350°F and bake for another 40 minutes.
Remove foil and bake for 10 more minutes.
Cool pie completely and rewarm just slightly (say, 10 minutes in a 350°F oven) before serving... with vanilla ice cream and almond scented whipped cream.
Almond Scented Whipped Cream
1 pint heavy cream, chilled
3-6 tbsp confectioner's sugar (depending on how sweet you like your cream)
1/2 tsp almond extract
1 tsp vanilla extract
Combine all ingredients in a COLD metal bowl and whisk until soft peaks have formed.
In lieu of rolling the bottom half of the crust, I just press it into the plate itself.
Meyer Lemon Crust
2 sticks Butter, cubed and chilled
2 1/4 cups flour
1 tsp salt
1/4 cup + 1 tbsp sugar
1/2 tsp cinnamon
1 tsp meyer lemon zest
1 egg yolk
1/3 cup ice water
milk for brushing
Combine flour, salt, sugar, cinnamon, and lemon zest in a large bowl.
Add butter, smushing the cubes between you fingers, until it's incorporated into the dry ingredients and resembles cornmeal.
Mix in the yolk, and slowly add the water, and stop when the dough starts to form - it shouldn't be crumbly, but it certainly shouldn't be sticky.
Take about 2/3 of the dough and shape it into a disc.
Place the disc in the bottom of a 9" pie plate and push it to the edges with your good ole fingers, until it covers the dish. Don't worry, this should take a few minutes.
Shape the remaining dough into a disc, cover both crusts with plastic wrap and refrigerate.
Prepare the filling.
Caramel Apple Pie Filling
1 stick butter
3 tbsp flour
1 cup sugar
1 tbsp molasses
pinch of salt
1/4 cup water
1/2 tsp cinnamon
1 tsp vanilla
4 large Jonagold apples, peeled and sliced into small, thin pieces.
Melt the butter in a medium saucepan over medium heat.
Add flour, and stir until a thick, light brown paste (roux) is formed (about 3 minutes).
Add sugar, molasses, salt, and water. Bring to a boil.
Reduce to a simmer, and cook until thickened and reduced slightly (5-10 minutes).
Remove from heat and add cinnamon and vanilla.
Remove crusts from the fridge, and place apples in the prepared pie plate.
Pour caramel sauce over apples.
Place pie in the freezer and roll out the second dough disc into a 9" circle.
Cut into strips, take pie out of freezer, and using strips, prepare a lattice topping (if you don't know how to make a lattice topping... use Google).
Place pie back in freezer and preheat oven to 450°F.
When the oven is ready, place pie on a baking sheet (to protect against the inevitable leakage) and put a ring of foil around the perimeter of the pie (to avoid burnt edges).
Place it in the middle rack and bake for 10 minutes.
Reduce the heat to 350°F and bake for another 40 minutes.
Remove foil and bake for 10 more minutes.
Cool pie completely and rewarm just slightly (say, 10 minutes in a 350°F oven) before serving... with vanilla ice cream and almond scented whipped cream.
Almond Scented Whipped Cream
1 pint heavy cream, chilled
3-6 tbsp confectioner's sugar (depending on how sweet you like your cream)
1/2 tsp almond extract
1 tsp vanilla extract
Combine all ingredients in a COLD metal bowl and whisk until soft peaks have formed.
1 comment:
Rumor has it (i.e., your mom blogged) that you stayed at John Medeski's house this week. Given that his reputation as a musician is rivaled only by his reputation as a chef, that should make the perfect material for a foodie-musician blog post!
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