January 23, 2015

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Pie Day FriYAY!

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So this cold weather is NOT what we are used to down south. As a matter of fact, here at the warehouse we are oh so ready for bikinis and the beach again! 

But since we can’t control this cold weather, we just have to find a better way of dealing with it and we think that warm Apple Pie is one of them. 

This recipe is really easy if your wanting to just have a night to bake with the bae, your girlfriends, or even a party if you need a dish but don’t have a quick recipe. 

Let’s have some fun! 

 

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(PREP TIME 30 MINUTES)

(COOK TIME 1 HOUR)

(READY IN 1 HOUR 45 MINUTES)

What You’ll Need for the Filling :

- 6 tablespoons unsalted butter

-1/2 cup white sugar

-1/2 cup brown sugar

-1/4 cup water

-1/4 teaspoon cinnamon

-1 pinch salt

- 5 apples - peeled, cored and sliced

-1 pastry for double-crust pie 

What You’ll Need for the Pie Crust :

- Pie pan

- 12 tablespoons (1 1/2 sticks) very cold unsalted butter

- 3 cups all-purpose flour

- 1 teaspoon kosher salt

- 1 tablespoon sugar

- 1/3 cup very cold vegetable shortening

- 6 to 8 tablespoons (about 1/2 cup) ice water

 

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Directions (Pie Crust)

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. 

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 fit the pie pan. Repeat with top crust. 

Directions (The Filling Itself)

1. Preheat over to 425 degrees F (220 degrees C)

2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.

3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.

4. Roll out top crust into a 10-inch circle. Cut into 8 (1 inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.

5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.

6. Bake in the preheated over for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing. 

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I hope that you enjoy this fabulous recipe! WE SURE DID! 

If you have any suggestions on things you would like us to make, feel free to send it over at page6marketing@gmail.com

Bon Apetite! 

XOXO,

Alyssa 


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