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Kosher Desserts



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Cinnamon-Apple Pie with Raisins and Crumb Topping PDF Print E-mail

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210cinnamonapplepie

From Bon Appétit Desserts: The Cookbook For All Things Sweet And Wonderful
by Barbara Fairchild/Andrews McMeel Publishing, LLC

Raisins and brown sugar enhance the apples in this homey pie. Because they’re firm and tart, Pippin apples would make an excellent alternative to the Granny Smiths in the filling. Don’t skip the teaspoon of vinegar in the pie dough—it helps to make the crust tender.

Ingredients:

Crust:
1 1⁄2   cups unbleached all purpose flour
1 tablespoon sugar
1⁄2  teaspoon salt
1⁄8  teaspoon baking powder
1⁄2  cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes
1⁄4 cup (or more) ice water
1 teaspoon apple cider vinegar

Filling:
1 up (packed) golden brown sugar
3 tablespoons unbleached all purpose flour
2 teaspoons finely grated lemon peel
1 1⁄4 teaspoons ground cinnamon
2 3⁄4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1⁄8-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract

Crumb Topping:
1 cup unbleached all purpose flour
1⁄2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1⁄8 teaspoon salt
1⁄2 cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes

Lightly sweetened whipped cream or vanilla ice cream

Directions:

Crust: Blend flour, sugar, salt, and baking powder in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Mix 1⁄4 cup ice water and vinegar in small bowl; add to processor. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Do Ahead: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.

Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1⁄4 inch above rim of pie dish. Freeze crust 20 minutes.

Filling: Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Crumb Topping: Meanwhile, whisk flour, sugar, cinnamon, and salt
in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.

Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes:

Yield: 8 servings

Difficulty level: 2 whisks − A little more challenging. For the beginner with confidence.

Recipes: Desserts, Pie, Apple, Dairy, Kosher


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