Search This Blog

Tuesday, September 20, 2011

Apple Raisin Pie


Apple picking season is in full swing but most of the time, when picking a full 22lb bag of apples, we end up running out of ideas to what to do with them. Well here's another recipe from our "Apple Season"  collection. If you are not a fan of raisins you can simply replace the cup of raisins with a few more diced apples to make up the amount needed for the pie. The result will still be nothing short of being amazing none the less! 



Apple (Raisin) Pie

FILLING
- 1 1/2 pound of peeled and diced apples (about 680 grams)
- 1/3 packed brown sugar
- 2 Tbsp butter or margarine 
- 2 Tsp Ground Cinnamon 
- 1 Cup Raisins 
CRUST
- 2 1/2 Cups All-Purpose flour
- 1 Tsp salt
- 1 Cup chilled Shortening 
- 1/2 Cup + 2 Tbsp Ice Cold Water
- 1 egg yolk (with 1 tsp cold water for egg wash)


1. For the crust, start by measuring out your flour and the salt into a medium sized bowl. With a pastry blender or knife, cut in the shortening into the flour until the pieces of shortening are pea size. Pour in the ice water as a small stream while bringing the flour from the bottom, to the top and gently mixing until it just comes together.
2. Divide the dough into 2 balls and press them into disks, wrapping them in plastic wrap. Chill for 30 minutes. While the dough is chilling, make the filling.
3. For the filling, place a large saucepan on medium heat and melt your butter (or margarine). When the fat has melted, place in the saucepan, the prepared apples the raisins, the sugar and the cinnamon.
*IF YOU WISH TO OMIT THE RAISINS, REPLACE WITH AN ADDITIONAL 2 PREPARED APPLES*
 Stir gently for all the ingredients to combine together. Place lid on pan and let simmer away for about 10 minutes to soften the apples. Once the filing ready, put aside and let cool slightly while preparing crusts. 
4. Take out the dough and roll out your first disk, onto a floured surface, into the right size for a 9-inch tart shell mold, usually 1 inch wider all around to permit for there to be enough dough for the sides of the tart. Let the excess hang on the outside of the mold. Brush the edge with the prepared egg wash. 
5. Pour the apple filling in the pie making sure for there to be a mound in the center, to give a nice shape to your pie. Roll out the second disk of dough, about the same size as the previous disk. Place on top of the pie and press lightly all around to seal the edges, trim excess. 
6. Brush top of pie generously with egg yolk wash and sprinkle even more generously with granulated sugar. This will create a type of crust on top of the crust and give it a very nice golden color. Make an incision in the center to create a type of chimney for the pie. Bake in a preheated 400F oven and bake for 25-30 minutes, or until crust is a deep golden brown. 


In my opinion, nothing beat the smell of an apple pie baking in the oven! I'd bake one every day if I could find people to eat them afterwords! Hope you enjoy this recipe and don't forget to comment! 

Happy baking! 

Alix

No comments:

Post a Comment