snows apple pie…

because it deserves its own post.

apple pie (adapted from Rose Levy Berenbaum)

Rose makes the ultimate all-American Apple Pie. However, I for one feel a little uncomfortable at the idea of gelatinous apples (and America in general for that matter), so I’ve adapted this recipe to form my ultimate Apple Pie. Not sickly sweet! No blind baking needed! Flaky crust guaranteed! No egg glaze because Moon hates eggs! Apples to die for! Leftovers for breakfast!

BEFORE YOU BEGIN: get your kitchen assistant (the most useful item in your kitchen is your kitchen assistant. If you don’t have one I recommend and will loan you my sister, who has 10 years of tray-greasing experience and is now an excellent baker in her own right, for a very reasonable rate) to grease a 9 or 10 inch pie tin, depending on how you like your pie/crust ratio.

FOR THE CRUST:

12 tbsp unsalted butter, frozen for ½ an hr

2 c + 3 tbsp all purpose flour (don’t overload your cups, keep it fluffy!), also frozen for ½ hr.

¼ tsp salt

¼ tsp baking powder

4.5 oz cream cheese

1 tbsp apple cider vinegar

(OPTIONAL: 1 tbsp sugar, I don’t but you can. This is America, after all)

• cut butter into cubes & freeze for at least ½ an hr. freeze dry ingredients in a bowl for at least ½ hr

• rub together to form a crumb, add cream cheese and then vinegar.

• If needed, add 1-2 tbsp iced water.

• When mixture has come together and feels slightly elastic, shape into 2 balls, cover in glad wrap and refrigerate for at least ½ hr. (This picture is funny)

• Refrigerate for ~1/2 hr. roll out (I like to roll out onto the glad wrap cover as this makes it easy to pick up and put in pie tin)

FOR THE FILLING:

INGREDIENTS:
3 pounds apples, peeled, cores & cut into ¼ inch slices

1.5 tablespoon freshly squeezed lemon juice

¼ c light brown sugar

¼ c granulated sugar

vanilla (nobody’s looking how much you put in)

½ tsp salt

2 tbsp butter

1 tbsp + 1 tsp breadcrumbs

METHOD:

• Mascerate sliced apples, lemon juice, sugars, vanilla & salt for ½ hr- 1 ½ hrs

• Pour liquid from apples into a small saucepan, add butter & reduce for 5-10 mins, till liquid is thicker & a little sticky.

• Add breadcrumbs to apple mix and toss

• Pour liquid over apple mix & stir through

TO COMBINE:

• Set oven to 425 F
• Roll Pastry flat, line bottom of greased pie tin

• I like to add a very fine layer of breadcrumbs at this point to help separate the pie crust from the pie filling.

• Fill pastry with apples- I really like to overload, they will cook and soften so really go to town. Put a big baking tray on the rack beneath your pie tin to catch any juice if you’re worried

• Top with 2nd rolled sheet of pastry- I like to flute the edges.

• Cut a few slits in the top of the pastry, decorate any which how.

• Serve with ice cream/cream/assorted Americana

LEFTOVER APPLES/LIQUID MIX

• It’s already the most divine thing you’ll ever taste, but why not add a few raisins and cook for 10/15mins on low heat, making a kind of apple raisin vanilla butter compote. Great with anything, particularly oatmeal, yoghurt and mornings.

Sophie Delizio!!

THE AUTEUR’S: NYC correspondant Jo Schornikow, special assistance from Joseph Raite

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18 Responses to “snows apple pie…”


  1. 1 JJ April 1, 2010 at 1:35 pm

    she makes it better than any freedom loving american that i know of.

  2. 2 jo April 2, 2010 at 11:22 am

    he’s right, he’s absolutely right. it’s quite possible he’s never been more correct!
    snow how did your ground almond substitute work out?

  3. 3 Gma April 14, 2010 at 6:42 pm

    I’d love to comment on your apple pie but I want to see and taste it rather than just look at it on the internet! But that’s better than nothing. You are a fantastic cook and I wish you were helping me to bake for Saturday’s fete.

  4. 4 jo April 18, 2010 at 8:40 pm

    Hello Gma!

    How lovely to have you on this thing.

    thank you for supporting my culinary achievements- everything i learned, i learned from you.

    come christmas time, let’s do a fruitcake post!

    lots of love,

    jo x

  5. 5 Gma April 19, 2010 at 6:29 pm

    If this Christmas cake it to be made, it is to be made TOGETHER at 1/78! And THIS Christmas please. Love Gma xxx

  6. 6 jo April 20, 2010 at 7:21 am

    you got a deal, fair lady!

  7. 7 Gma April 20, 2010 at 6:35 pm

    Oh Terrific!! I can’t wait!!!! Tell me more please!!!!!!!!

  8. 8 Katherine April 20, 2010 at 11:15 pm

    There had better be no leg-pulling going on here, so help me! You’ve created quite the buzz here in 3041.

  9. 9 schlepseleh April 21, 2010 at 10:09 pm

    hello ladies, thank you all for your comments (?). snow, my ground almond substitute worked a treat. ground nuts always do. it did not, however, work in any way in last nights plum and apple strudel. it caused a sort of claginess that i was not expecting and when gayboots tried it, he smiled upon the first taste of sugar roasted plums and then as things settled on his palate his face scrunched up and asked whats the dotty stuff (referring of course to the ground hazelnuts i had substituted for breadcrumbs – actually i ground them myself in a mortar and pestle with the seeds of a vanilla bean. thats right. you heard me. parenthesis are overdue for closure now.) so yes to nut meal in pie. no to nut meals in strudels. berry that should answer your interest, which i realise was purely academic, in the place of nut meals in strudels. also, can i ask you all to move comments to a more timely post – namely the plum and almond tart. i’ve hit a trough… Snow, fly safe through the ashen skies. if i were up there, and my asthma was under control, id stick a wok out the aeroplane window with some smoking chips in the base, and make some smoked almonds as we flew over Eyjafjallajökull. would that it were…
    and hello gma. very lovely that you read this.

  10. 10 fierystatehotel April 22, 2010 at 1:29 pm

    Look at that cut-out art atop that pie! And the leftover mix compote is brilliant. …Also, what a lovely kitchen.

  11. 11 jo April 22, 2010 at 11:53 pm

    what a comment boon on my apple pie!

    i’m so sorry dear housemate that i finished the compote before you even got home that day. more to follow.

    thanks for the nut meal/breadcrumb info snow- you are so smart and some would say proufound.

  12. 12 Germima April 23, 2010 at 12:50 am

    Hmm. I remember trying greek yogurt out on a different recipe for apple pie, and the pie turned out to be unpleasantly dense. Maybe i should have followed yours.

  13. 13 jo April 23, 2010 at 8:32 am

    aha Germy, a common mishap!

    yes greek yoghurt is unnaturally thick and can increase density level on any given baked item to black-hole status. yet the complete irony of it all is that, unadulterated and armed only with a spoon, the thicker the better is the way to go.

    however and erstwhile, whence cooking, a thinner variety will add a delicious and mature edge while not reducing your object d’art to that of a stone carving worthy of a D- from one M’selle Probst, an unfortunate milestone in my early educational life i continue to struggle with to this day.

    schoolmistresses can be so cruel!

  14. 14 Germima April 23, 2010 at 10:14 am

    Ah yes, her. I had an unfortunate affair with that lady not so long ago. Ended as disastrously as grilled souffle. Perhaps one needs these trials in order to establish great character.

  15. 15 shannon April 23, 2010 at 1:39 pm

    Ah, some like their school mistresses like they like their apple pies … with a delicious and mature edge.

  16. 16 shannon April 23, 2010 at 1:41 pm

    Too risque, too risque, I apologize.

  17. 17 Germima April 24, 2010 at 10:26 am

    its as oscar wilde said, to paraphrase badly, sometimes theres nothing finer than the guiding hand of a maturer lady. especially when they partial to a single malt whiskey.

  18. 18 shannon April 26, 2010 at 10:45 am

    that’s lovely. I get a little misty just thinking about that last really good whiskey I had…. Bushmill’s, neat, no chaser… x2.


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