Wednesday, February 1, 2012

Simple and Classic

Sometimes simplicity is the best. 
Nothing more simple than melted butter.
Just plain 'ol Granny Smiths accompanied by lemon juice, sugar, cinnamon and flour.
That's right! No cream, no milk, no bourbon (darn), no orange zest, no nutmeg.
Whatcha' see, is whatcha' get.
Please make your own crust. It's fast and easy. I promise.
Simple and Classic

Classic Apple Pie
3 1/2 pounds Granny Smith (peeled, cored and sliced)
2/3 cup sugar
2 tablespoons lemon juice
6 tablespoons melted, unsalted butter
1 tablespoon flour
1 teaspoon cinnamon
pinch of salt

Toss apples with sugar and lemon juice. Melt 4 tablespoons unsalted butter in skillet. Add apple mixture and cook for about 10 minutes. Add flour, cinnamon and salt. Cook for another minute or so to thicken.
Let cool. Make pie dough (see recipe below). Roll out one half of dough to fit a 9 inch pie pan. Pour cooled apples into pan. Dot with remaining 2 tablespoons butter. Top with other half of dough. Brush egg wash over the dough and sprinkle with sugar. Refrigerate for 45 minutes. Meanwhile, preheat oven to 425 F with a baking sheet on the bottom rack. Take pie out and reduce oven to 375 F. Place pie on preheated baking sheet and bake for about 1 hour or until crust is golden brown. Take pie out and let it set up on a cooling rack. 

Easy Pie Dough
2 1/4 cups flour
1/4 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons shortening
10 tablespoons cold, unsalted butter (cut into small pieces)
1/4 cup ice water, maybe more

Pulse first 4 ingredients in food processor. Add all the shortening and 1/3 of the butter. Pulse until flour mix starts to look like small peas. Add rest of the butter and pulse. Add the ice water and pulse a few times. If dough does not hold together after pinching add more water, one tablespoon at a time. Divide dough into 2 equal parts. Wrap in plastic wrap and chill. 

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