APPLE PIE - QUINN FARM 'DUTCH APPLE'
Steps:
- Preheat oven to 350 degrees F. Place a baking sheet on the lower rack of the oven. Remove dough from fridge five to 10 minutes before rolling so that it is not too stiff to work with. On a lightly floured surface, between two sheets of lightly-floured waxed paper, roll out the disk of dough to form a circle of about 12 inches in diameter, one-quarter inch thick. To transfer the dough to a 9-inch glass pie plate, slowly pull away the top sheet of waxed paper, lift the dough and flip it over into the pie plate. Carefully remove the second sheet of wax paper. Gently press it into the bottom and up the sides. Use scissors to trim off all but a half-inch of the overhanging dough then tuck it under and pinch with your fingers to form a rim. Place in fridge until ready to fill. In a medium bowl, combine apples, sugar and cinnamon. Set aside. In another bowl, combine crumble ingredients and blend well, using a fork or pastry cutter. Remove pie crust from fridge and fill with apples, packing them down slightly and piling them twice as high as you want the finished pie to be to compensate for shrinkage during baking. Then top with the crumble. Drizzle cream all over the top. Place the pie on the preheated baking sheet in the oven. Bake for 45 minutes, or until crumble is firm and golden and crust is nicely browned. Check the pie halfway through baking. If the crust edge seems to be overbrowning, cover it with a ring of aluminum foil. Remove from oven and cool on a wire rack before serving so that the juices don't run. Read more: http://www.montrealgazette.com/FOOD+WINE+Recipes/932955/story.html#ixzz28F86zrxj
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love