Dried Apple pour Through Pie

Dried Apple "pour Through" Pie - Culture, Family, Travel, Consumer Reviews - Posted: 20th Oct, 2009 - 10:10am

Text RPG Play Text RPG ?
 

Posts: 1 - Views: 155
Archived Recipe: Baked Goods
Post Date: 20th Oct, 2009 - 10:10am / Post ID: #

Dried Apple "pour Through" Pie

Recipe name:
Dried Apple "pour Through" Pie

Recipe Type Recipe category:
Baked Goods

What are your thoughts about this delightful dish?

Recipe Ingredients Recipe detials: Dried Apple "Pour-Through" Pie

1 Basic pastry dough for two-c

1 qt Apple cider

3/4 lb Dried apples

1/4 c Sugar, (plus 1 tbs or more t

1 tb Cornstarch

1/2 ts Cinnamon

1/4 ts Nutmeg; freshly grated

1 tb Lemon juice

2 tb Unsalted butter, cold; cut i

1 tb Milk

3 tb Heavy cream

*********** Vanilla ice cream or Sharp cheddar cheese Recipe by: From The Farmers' Market - ISBN 1. Divide the dough into two slightly unequal portions. Roll out the

larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the

pastry dough in the refrigerator while you prepare the filling. 2. Bring the cider to a boil in a large saucepan. Add the dried apples and

simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider. 3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar,

cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border. 4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for

a light glaze. Cut several slashes in the top crust to release steam. 5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to

400F and continue to bake until golden brown, about 30 mins longer. About 5

mins before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 mins longer. 6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream


-



Recipe Reviews Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Sponsored Links:

 
> TOPIC: Dried Apple "pour Through" Pie
 

▲ TOP


International Discussions Coded by: BGID®
ALL RIGHTS RESERVED Copyright © 1999-2024
Disclaimer Privacy Report Errors Credits
This site uses Cookies to dispense or record information with regards to your visit. By continuing to use this site you agree to the terms outlined in our Cookies used here: Privacy / Disclaimer,