Ingredientes para Barbara Treves Award Winning Apple Pie
- Whole Wheat Pastry Flour
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- Vanilla Powder
- Vanilla Bean
- 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 tablespoon turbinado sugar
- 1 cup (2 sticks) unsalted butter
- 1/4 cup white vinegar
- 1/2 cup ice water, plus more if needed
- 6-7 medium apples (about 3 lbs)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Cloves
- Unbleached All Purpose Flour
- 1 teaspoon vanilla extract
- 1/4 cup apple cider vinegar
- Dried Cherries
- 1 large egg
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla bean paste
- 1 tablespoon milk
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Cómo preparar Barbara Treves Award Winning Apple Pie
- **Make the crust:** Whisk together flour and salt. Place in freezer. Chill butter and vinegar in the refrigerator for at least 1 hour.
- Add the dry ingredients to a food processor and pulse until combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (pea-sized).
- Add the vinegar, pulse to combine, then add ice water, 1 teaspoon at a time, pulsing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface, form into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- **Prepare the apple filling:** In a bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and vanilla bean paste.
- Spread 2 teaspoons of the dry filling mixture in a roasting pan. Add the sliced apples.
- Broil the apples until lightly browned but not cooked through (about 5-7 minutes), watching closely to prevent burning.
- Remove from broiler and stir in the remaining dry filling mixture.
- **Assemble the pie:** On a lightly floured surface, roll out one disc of dough into a 1/8-inch thick circle slightly larger than your 9-inch pie plate.
- Carefully transfer the dough to the pie plate.
- Pour the broiled apple mixture into the pie crust.
- Dot the apples with the cold butter pieces.
- Roll out the second disc of dough to a similar thickness and place it over the filling.
- Crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
- **Make the egg wash:** Whisk together the egg and cream.
- Brush the top crust with the egg wash and sprinkle with sugar.
- **Bake:** Bake at 400°F (200°C) for 45 minutes. If the edges are browning too quickly, cover them loosely with aluminum foil.
- Rotate the pie and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack for at least 2 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
118g
Fat
64g
Carbs
17g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Pies And Tarts Desserts Fruit American Oven Holiday Event Kid Friendly Kosher Vegetarian Winter Pies Grains Dietary Gifts Thanksgiving Seasonal Apples Pitted Fruit Cherries Pasta Rice And Grains Equipment Number Of Servings 4 Hours Or Less
