Luscious Apple Pie

Luscious Apple Pie

January 1, 2015

Instructions

CREAM CHEESE PIE CRUST

  • I’m still determined to get better at making the pastry by hand. As a matter of course, I chilled the dry ingredients and rubbed the cream cheese in with my fingers. This combines so easily and the flat cream cheese pieces must add to the flakiness of the pie.
Cream cheese worked into the flour mix.
Cream cheese worked into the flour mix.
  • I used the pastry cutter with the butter.
Try a pastry cutter to make pastry.
Try a pastry cutter to make pastry.
  • But, I thought that maybe rubbing the butter into the flour would laminate the two ingredients nicely so I tried it.
Work the flour into the butter. with your hands.
Work the flour into the butter. with your hands.
  • It didn’t rub in as well since the butter was ice cold, but the effect changed the final handling of the dough.
Notice how the dough isn’t dry, but really well incorporated. Not sure if I’ve over worked it at this point. We’ll see.
Notice how the dough isn’t dry, but really well incorporated. Not sure if I’ve overworked it at this point. We’ll see.
  • I stirred in the cream and vinegar
The dough with the cream and vinegar.
The dough with the cream and vinegar.
  • And, dumped it mess on the counter.
The dough comes together nicely.
The dough comes together nicely.
  • It was basically together. All I had to do was smear the dough one time and it was together.
Smearing the pastry together.
Smearing the pastry together.
  • It rolled out perfectly and handled nicely. We’ll see how it bakes up.
Roll the pastry.
Roll the pastry.

FILLING

  • Prepare the Apples: I used Lobo apples because it’s early in the season here. Lobos are super dry and not too sweet.
Cut and peel the apples.
Cut and peel the apples.
  • Thicken the Apple Cider: Easy.
Apple cider and cornstarch.
Apple cider and cornstarch.
  • Drain and Concentrate the Apple Juices: For as dry as the apples were, boy did they put out some juice.
The apples with sugar and spices.
The apples with sugar and spices.
  • I love when this happens because concentrating the more juices to concentrate, the more magic in the pie.
The apple juice and butter.
The apple juice and butter.
  • Complete the Filling: Easy
The concentrate hardened over the apples. I love it like this.
The concentrate hardened over the apples. I love it like this.
Sealing the edges.
Sealing the edges.
Sealing the top pastry with the bottom pastry.
Sealing the top pastry with the bottom pastry.
Apple pie ready for the oven.
Apple pie ready for the oven.

BAKE THE PIE

  • I rolled the pastry very thin so the finished effect was less dramatic, but it still puffed and showed me its beautiful layers.
Luscious Apple Pie, The Finer Cookie.
Luscious Apple Pie, The Finer Cookie.
  • I have high expectations for this pie. The proof is in the cutting.
If you look at this shot carefully, it looks like a bird: see the two eyes, beak and tongue. Maybe it’s the cocktail. Luscious Apple Pie The Finer Cookie.
If you look at this shot carefully, it looks like a bird: see the two eyes, beak and tongue. Maybe it’s the cocktail. Luscious Apple Pie The Finer Cookie.
  • WHAT ARE THE ALPHA BAKERS? : Here’s how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our likes and dislikes. The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

 

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