The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apple pie

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dabrownman's picture
dabrownman

Ran out of deserts, (a real no no) so quickly whipped up this whole wheat, apple galette.  It is based on the winning pie recipe at the very first pie contest I ever saw in Clearwater, Florida around 1990 something.  Dried fruits, (apricot, cranberry, raisins, sultanas) are soaked in bourbon until they are ....softly, puffed up drunk.  The fresh ginger always adds a subtle flavor that causes people to ask 'what makes this taste so differently delicious?' Used Jazz and Ambrosia apples this time.

evth's picture
evth



A modified version of Cafe Azul's Pastry Dough makes a terrific pie crust. This recipe will yield enough dough for two 9-inch double crusts or four single crusts. Yes, it is a lot of dough so make a few pies or freeze the extra. Use four sticks of butter as the original recipe states for an insanely rich - think puff pastry - pie crust. Or knock the butter down like I did to two and half or three sticks (this is my only change to the crust recipe). Divide the dough into four mounds and wrap them individually before putting them into the refrigerator. Let it rest for at least 1+1/2 hours. Be prepared to be amazed with how easy it is to roll out beautiful pie crust that is flaky, tender and buttery. Click below for the dough recipe:


http://www.epicurious.com/recipes/food/views/Cafe-Azuls-Pastry-Dough-107241


Now let's turn to the main part of the apple pie recipe (i.e. filling, baking times, etc.). I followed Rose Levy Beranbaum's recipe from the Joyofbaking.com except that I substituted her pate brisee (short crust pastry) for a modified version of Cafe Azul's Pastry Dough. Click below for the apple pie recipe: 


http://www.joyofbaking.com/ApplePie.html


To briefly sum it up (click on above link for the entire recipe), Rose's way is to first, let the seasoned apple slices sit in their juices. Next, drain them and keep the juice, cooking it down with butter. Finally, mix it all in with the slices and pour the filling into the pie shell. After you top it with the other half of the crust, crimp the edges. *Here's a variation I made to the recipe: brush the top crust with a lightly beaten egg (egg wash) and give it a sprinkling of raw sugar (e.g. Washed Raw, Turbinado or Demerara). Place the pie in the refrigerator for about twenty minutes before baking it in the pre-heated oven (425°F) for 45-55 minutes - baking time will depend upon your oven's temperature and any hot spots. Good tip from Rose: bake the pie using a pizza or bread stone on the bottom rack of the oven. Place a baking pan/sheet between the pie and the stone to guard against filling overflow. The stone ensures that the bottom crust is baked through – crispy and golden! *If you are using a glass or ceramic pie pan, and you are worried about it cracking or breaking after placing it on the hot stone, make sure the baking pan/sheet is at room temperature before placing it underneath the pie pan, or you can just forego chilling the pie altogether. Keep a foil ring handy in case the pie edges brown too quickly. 


As for apple varieties, I used a mixture of Fuji and Granny Smith apples. The filling was a tad runnier than I cared for (even after the pie rested) but made up for it with lots of nice concentrated apple and caramel flavors. Next time around I will use a greater assortment of apples in the pie. I will try cooking the apple slices and then cooling the mixture before adding it to the pie shell. 


Here's to a bountiful autumn harvest and more apple pies on the table!


Next post: Pain de mie

turosdolci's picture
turosdolci


Smothered with spices and baked to perfection this is an all American apple pie. Baked with red, ripe juicy apples straight from a New England farm.



 


http://turosdolci.wordpress.com/2009/09/19/the-passion-of-a-new-england-farm-homemade-apple-pie/?preview=true&preview_id=660


&preview_nonce=637a6c23ac


 



Nomadcruiser53's picture
Nomadcruiser53

Well, I watched Bobby Flay take on The Elegant Farmer in Mukwanago, WI. in an apple pie throwdown. The Elegant Farmer did his with a sugar cookie crust done in a brown paper bag. I just had to try it. Eating it all ourselves would have been selfish so we had another couple over for dessert on the deck. I'm not artistic and don't try. Here's the pie. It was great.





The pie steams in the bag at 375 for and hour. Then cut a circle out of the top of the bag and brown for another 15 mins. I was very happy with the outcome. Dave

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