Apple Pie
Pie Crust
1/4 teaspoon salt
3/4 cup cold Organic
Butter
½ cup cold water**
Mix flour with salt and butter in a
mixer with a dough hook or beater (I use my larger paddle). When crumbly, slowly add the water until you
get a nice dough. Cut in half to make
two crusts. Roll out between 2 sheets of
parchment paper until 1/8” thick. **If
brittle when rolling, it needs more water.
Place in pie pan and fill! Roll
out second crust and you can do a lattice or cover (be sure holes are in it to
vent!).
Filling
1/2 cup unsalted butter
3 tablespoons XO BakingCompany All Purpose flour
1/4 cup water
1/2 cup coconut palm sugar
1/2 cup organic cane sugar
8 Granny Smith apples -
peeled, cored and sliced (about 6 cups)
Preheat oven to 425 degrees F (220
degrees C).
1. Mix flour, sugars and apples in bowl.
2. Place mixture into crust. Cut up butter and place over apple mixture
2. Place mixture into crust. Cut up butter and place over apple mixture
3. Sprinkle with L'Ecuyer's Gourmet Cinna-Sub. Cover with a
lattice work crust (or crust of choosing). Drizzle with butter over crust.
4. Bake
15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175
degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
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