10/23/2010 Chef in the Market demo: David Barber, 3 Square Grill
October 23, 2010 by pfmadmin
October 23, 2010 Chef in the Market demonstration by: David Barber, 3 Square Grill
|Autumn Apple Pie
Makes 1- 10” Pie
Much is made of the difficulty of making good pie crust.
Don’t overwork it; keep your butter cold, work quickly.
2 C AP flour
4 t sugar
1/8 t salt
3 oz. unsalted butter cut into small pieces
4 T ice water
- In a large bowl combine flour, salt and sugar.
- Cut in butter until it resembles coarse cornmeal, drizzle in oil and mix in.
- Stir in ice water, 1 teaspoon at a time until it forms a ball, cut into 2 pieces, and wrap in plastic and refrigerate at least 4 hours.
10 medium apples Galas, Granny Smith etc. Crisper the better.
1 T cooking oil
1 ½ c cane sugar
3 oz whole butter
¼ – 1/3 C AP flour
1/8 t nutmeg
1 t cinnamon
- Peel and core apples. Cut into ¾-inch wedges. Toss in bowl with cooking oil.
- Put a sauté pan on high heat, toss in apples and brown slightly.
- Add cane sugar, toss quickly and let sugar caramelize. You want it nice and brown.
- If the apples are wet it will take longer. You don’t want to cook the apples too much. If the sugar doesn’t start turning quickly, you may remove the apples from the pan and heat the sugar to caramelize.
- Toss the apples and caramelized stuff with butter, let it melt in the heat, and then add flour, nutmeg, and cinnamon.
- Stir together and set aside to cool.
- Roll 1 dough out to fit a 9 inch pie pan.
- Place crust in pie plate. Press the dough evenly into the bottom and sides of the plate.
- Add cooled apple mixture and mound. Roll out second dough and spray edges with water and turn onto pie.
- Poke a hole in the center to let the dough settle and start sealing the edge. When completely sealed, trim the edge and crimp.
- Bake at 365 degree for 30 – 40 minutes until it starts to brown. Brush with egg wash and sprinkle with sugar.
- Bake an additional 10 minutes or so until shiny and beautiful. Remove from oven and cool at least 45 minutes before cutting.