Mile-High Apple Pie
Happy Humpday, Fellow Foodies!
Last week I made the long drive up to Tehachapi for farm fresh apples. These apples were on the trees that morning and in my pantry by the early afternoon. Now what to do with these little gems of juicy yumminess from Heaven?
Some of them I kept out for snacking on, but the majority of them went into a pie I used to make for Anson in Charleston, SC when I had worked there. Here is the recipe:
Mile-High Apple Pie
Crust
1 1/4 cups all purpose flour
1/4 tsp. salt
1/3 cup cold butter cut into 4-5 chunks
1/4 cup VERY cold water
Place the first 3 ingredients into a food processor with the blade attachment in place. . Pulse the machine on and off until you have a mixture that resembles coarse beach sand. With the machine running pour in the water. Allow the dough to just come together...do not over work your dough or it will not be tender and flaky. Remove the dough from the food processor and roll out on a floured surface to fit the bottom of a 9-10 inch pie pan-allowing for a 1/2 inch of overhang all the way around the pan. Fold the overhand into the pie pan to build up an edge. Place the pie shell into your freezer.
Filling
15-18 apples
3/4 cup flour
1 cup sugar
2 tsp. cinnamon
Peel core and slice your apples. If you are Lazy like me, then invest in a machine called a Peeler/Corer at William Sonoma. You can find it at: http://www.williams-sonoma.com/products/820373/
Once you are processed your apples in the Peeler/Corer simple slice the rings in half. Whisk the flour, sugar, and cinnamon together in a bowl and sprinkle over the apples in a very large bowl. Toss to evenly coat the apples.
Almond Rocca Topping
9 Tbs. Cold Butter-cut into chunks
1/2 cup sugar
1/2 tsp. salt
3/4 cup flour
3/4 cup toasted, chopped almonds
Place the first 4 ingredients into the food processor with the blade attachment in place. Pulse on and off a few times until you have the consistency of coarse sand. Add the almonds, and pulse a few more times. Pour the mixture into a bowl, and squish up with your hands so that you have large and small lumps. The size differences gives you some textural interest. Place the mix into the fridge for later
Assembly
Oven at 425F
Remove the pie crust from the freezer, place on a cookie sheet, and pile the apples into the crust. This may take some time a patience. If a few apple slices fall out simply keep placing them on top. You can press down gently to keep the apples in place. Place the pie in the oven on the cookie sheet. Bake for 40 minutes, turn the oven down to 350F, and remove the pie (the apples will only be about 1/2 cooked). CAREFULLY-as the pie is hot-press the almond rocca topping onto the apples.
Place the pie back in the over and bake another 40-50 minutes until there is juice pouring out of the pie (that is what you need the Cookie sheet for), and the rocca topping is nicely browned.
Allow the pie to cool to room temperature, serve alone or with ice cream....YUM YUM!!!!
Last week I made the long drive up to Tehachapi for farm fresh apples. These apples were on the trees that morning and in my pantry by the early afternoon. Now what to do with these little gems of juicy yumminess from Heaven?
Some of them I kept out for snacking on, but the majority of them went into a pie I used to make for Anson in Charleston, SC when I had worked there. Here is the recipe:
Mile-High Apple Pie
Crust
1 1/4 cups all purpose flour
1/4 tsp. salt
1/3 cup cold butter cut into 4-5 chunks
1/4 cup VERY cold water
Place the first 3 ingredients into a food processor with the blade attachment in place. . Pulse the machine on and off until you have a mixture that resembles coarse beach sand. With the machine running pour in the water. Allow the dough to just come together...do not over work your dough or it will not be tender and flaky. Remove the dough from the food processor and roll out on a floured surface to fit the bottom of a 9-10 inch pie pan-allowing for a 1/2 inch of overhang all the way around the pan. Fold the overhand into the pie pan to build up an edge. Place the pie shell into your freezer.
Filling
15-18 apples
3/4 cup flour
1 cup sugar
2 tsp. cinnamon
Peel core and slice your apples. If you are Lazy like me, then invest in a machine called a Peeler/Corer at William Sonoma. You can find it at: http://www.williams-sonoma.com/products/820373/
Once you are processed your apples in the Peeler/Corer simple slice the rings in half. Whisk the flour, sugar, and cinnamon together in a bowl and sprinkle over the apples in a very large bowl. Toss to evenly coat the apples.
Almond Rocca Topping
9 Tbs. Cold Butter-cut into chunks
1/2 cup sugar
1/2 tsp. salt
3/4 cup flour
3/4 cup toasted, chopped almonds
Place the first 4 ingredients into the food processor with the blade attachment in place. Pulse on and off a few times until you have the consistency of coarse sand. Add the almonds, and pulse a few more times. Pour the mixture into a bowl, and squish up with your hands so that you have large and small lumps. The size differences gives you some textural interest. Place the mix into the fridge for later
Assembly
Oven at 425F
Remove the pie crust from the freezer, place on a cookie sheet, and pile the apples into the crust. This may take some time a patience. If a few apple slices fall out simply keep placing them on top. You can press down gently to keep the apples in place. Place the pie in the oven on the cookie sheet. Bake for 40 minutes, turn the oven down to 350F, and remove the pie (the apples will only be about 1/2 cooked). CAREFULLY-as the pie is hot-press the almond rocca topping onto the apples.
Place the pie back in the over and bake another 40-50 minutes until there is juice pouring out of the pie (that is what you need the Cookie sheet for), and the rocca topping is nicely browned.
Allow the pie to cool to room temperature, serve alone or with ice cream....YUM YUM!!!!
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