damili.blogg.se - French apple recipes

TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice.

Using a hot filling makes the pastry get soggy in the oven. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support.

The lemon juice will tenderize the gluten while baking-there is no need for any special precaution in rolling.

This pie crust is a lot easier to roll after it has chilled for two hours.Or you can use a refigerated pie crust mix from the store. Slit the top crust with a knife a few times to let the steam escape. Fold that under and crimp the edges with your fingers or a fork. Trim the edges, leaving a 1-inch rim of dough. Roll it up on the rolling pin and unroll it on the top of the pie. On a lightly floured surface, roll out the remaining dough into a 13-inch round.Mold the dough into two balls, shape into disks and wrap in plastic wrap. With the machine running, add additional water, a tablespoon at a time, until clumps form. Add 2 tablespoons of ice water to the flour mixture. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Combine the flour, salt and sugar, cinnamon in a food processor.For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.Northern Spies or Ginger Golds are wonderful, if you can get them. TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice.