• Diner Dandies 16/20

    From Dave Drum@1:3634/12 to All on Tue Aug 10 04:52:00 2021
    OLD-FASHIONED APPLE PIE: Old-fashioned apple pie will never go out of
    style. Layers of thinly sliced spiced apples topped with a lattice-top
    crust is the perfect comforting way to finish a diner-style meal.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old-Fashioned Apple Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    2 Foolproof all butter pie
    - crusts (follows)
    1 c Apple cider; reduced
    8 1/2 c Apples; cored, thin sliced
    1 1/2 tb Apple cider vinegar
    1/2 c Granulated sugar
    1/2 c Lt brown sugar; lightly
    - packed
    3/4 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/4 ts Ground allspice
    1/4 c All-purpose flour
    1/4 ts Salt
    1 lg Egg
    1 ts Milk
    Turbinado sugar; opt

    Read the crust recipe twice and follow it exactly as
    written! Making any changes to the ingredient list or
    method will certainly affect the overall outcome of
    your pie crust.

    Be aware of temperature the entire time you’re making
    the dough. It must never get warm and the butter must
    never melt!

    Make the pie crust in advance! It needs at least 2 hours
    in the fridge before being rolled out, another hour once
    it’s been fitted into the pie pan, and at least another
    20 minutes after its been filled. If you decrease the
    chill time, the pie crust will most likely shrink when
    baking.

    MAKE THE PIR: Lightly spray a 9" pie pan with non-stick
    spray; set aside. Line a baking sheet with parchment
    paper; set aside. Roll one piece of pie crust into a
    12" round, then carefully place it in the prepared pan.

    Using your hands, gently fit the dough into the bottom
    of the pan and up the sides, allowing for one inch of
    pie crust overhang. Sprinkle the bottom of the pie crust
    with one teaspoon of flour and one teaspoon of sugar,
    mixing them together so they evenly coat the bottom of
    the crust. Trim the excess crust with kitchen sheers and
    place the pan in the refrigerator until needed.

    Roll the second piece of pie crust into a 12" round.
    Using a ruler and a paring knife, cut 16 strips, each
    about a 1/2" wide. Don't worry if they end up being
    a little uneven - it happens! Carefully transfer the the
    strips onto the prepared baking sheet and place in the
    refrigerator until needed.

    Place the apple cider in a small saucepan and bring to a
    boil over medium-high heat. Continue cooking, stirring
    frequently, until you have 1/4 cup of apple cider
    reduction; about 10 minutes. Remove from heat.

    In a large bowl combine the sliced apples, apple cider
    reduction, and apple cider vinegar; toss well to coat
    the apples, set aside. In medium-sized bowl combine both
    sugars, spices, flour, and salt. Add the dry mixture to
    apple mixture and toss well to coat.

    Using a slotted spoon, fill the chilled pie crust with
    the apple filling, leaving excess juices behind. Remove
    the pie crust strips from the refrigerator and begin
    creating a lattice pattern, carefully weaving over and
    under each strip of the opposite direction. Once you're
    done weaving, trim any excess dough from the edges.
    Return the pie back to fridge for 20 minutes.

    In the meantime, set the oven @ 425ºF/218ºC.

    Make an egg wash by whisking together the egg and milk
    until well combined. Brush the egg wash over the lattice
    strips and crust of the unbaked pie, then sprinkle with
    the turbinado sugar, if using. Place the pie on a large
    baking sheet. Bake for 20 minutes, then reduce the heat
    to 375ºF/190ºC, and continue baking for an additional
    45 minutes, or until the crust is golden brown and
    filling is bubbling. To avoid over browning, you may
    want to place a piecrust shield on the pie after 30
    minutes of baking. Carefully remove the pie from the
    oven, and place it on a wire rack to cool completely
    before cutting, about 6 hours.

    This pie will keep, loosely covered, at room temperature
    for one day. You may also tightly wrap it and store it
    in the fridge for up to one week.

    SERVINGS: 1 - 9" Pie

    RECIPE FROM: https://bakerbynature.com

    Uncle Dirty Dave's Archives

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    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: All Butter Pie Crust
    Categories: Pastry
    Yield: 1 crust

    1/2 c Ice cold water
    1 ts Ppple cider vinegar
    2 c (280 g) A-P flour
    2 tb (15 g) cornstarch
    1 ts (8 g) salt
    2 tb (26 g) granulated sugar
    12 tb (166 g) unsalted butter;
    - very cold, cut in cubes

    In a spouted glass measuring cup combine the water and
    apple cider vinegar; place in the freezer until needed
    (this will get it ice cold).

    In a large bowl combine the flour, cornstarch, salt, and
    sugar; whisk well to combine. Add the cold butter cubes
    and toss them in the flour, making sure each piece gets
    coated.

    Using a pastry cutter, cut the flour and butter together
    until the pieces of butter are the size of peas. Slowly
    add in about 3/4 of the cold water and, using a rubber
    spatula, fold it into the mixture until there are just a
    few bits of loose flour left. If the dough is too dry
    and doesn't hold together when pinched, add the
    remaining cold water, one Tabelspoon at a time, just
    until the dough comes together. Be sure not too add to
    much liquid here!

    Gather the dough together and carefully pour it out onto
    a lightly floured work surface. Gently knead the dough
    into a shaggy ball, about 5 or 6 kneads should do it.
    Scrape up the dough and form it into a disk. Wrap the
    dough in plastic wrap and refrigerate for at least 1
    hour before use.

    Remove the dough from the fridge 10 minutes before you
    begin rolling, as dough that is too cold will crack.
    Lightly flour a rolling pin and your work surface. Set
    the dough in the middle of the work surface and -
    beginning from the center of the disc - roll the dough
    away from you in one firm and even stoke. After each
    stroke, rotate the disc a quarter turn clockwise and
    roll again. Lightly sprinkle more flour on the work
    surface, on the dough, and on the rolling pin as needed.
    You want to use just enough to prevent the dough from
    sticking. As your disc of dough becomes larger, be sure
    not to overstretch the center of the dough. Continue
    rolling until the dough is 3 inches longer than the pan
    you are using, and around 1/8" to a 1/4" in thickness.

    Carefully fold the dough in half and lay it across one
    side of a buttered pie pan, placing the seam of the
    dough in the center of the pan. Gently unfold the crust,
    then use your hands to fit the dough down into the pan,
    making sure there are no gaps between the dough and the
    pan. Burst any air bubbles with a fork. Do not pull or
    stretch the dough here!

    Using kitchen sheers, trim the dough overhang to 1 1/2",
    measuring from the inner rim of the pan. If making a
    single crust pie, roll and pinch the excess dough
    overhang under so that it fits directly on top of the
    pan's rim. Be sure to pinch and roll it tightly here,
    otherwise it could unroll while baking. Next, flute (or
    crimp) the pie crust. The best way to do this is to use
    the index finger and thumb of one hand to form a letter
    "C" that the thumb of your other hand fits into. Crimp
    the edges all the way around the pie, being sure the
    final crimped crust sits directly on the rim of the pan.

    Cover the crust with plastic wrap and refrigerate for at
    least 1 hour, or up to 48 hours. You may also freeze for
    up to 2 months.

    For baking, follow the instructions of the recipe you're
    using, as all pies are baked differently.

    RECIPE FROM: https://bakerbynature.com

    Uncle Dirty Dave's Archives

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