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    Chef Tom's Rich Apple Pie


    Source of Recipe


    Good Things Utah


    Chef Tom's Rich Apple Pie

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    Chef Tom's Rich Apple Pie
    by: Chef Tom- CookwithTom.com

    2 Pie Crusts

    * 8-10 medium apples, peeled & cored
    * Juice from one lemon
    * cup butter
    * 1 cup tightly packed brown sugar
    * 1 tsp cinnamon
    * 1 tbsp flour
    * Pinch of salt
    * 1 egg white
    * 1 Tbsp sugar
    * tsp cinnamon


    Preheat oven to 350

    Fill a non-reactive bowl approximately 2" full with water, then add the lemon juice.

    As you peel/core/slice the apples, immerse them in the lemon juice for a few minutes, then transfer them to a colander to drain.

    There are a couple of different ways to brown the apples. The pan method is quicker but has inconsistent browning. The oven method takes longer but creates a richer apple flavor.

    The pan method:

    Divide the apples into 3 even piles. Split the butter into thirds. Working one pile at a time, heat a large saute or fry pan with a portion of butter until completely melted and JUST starting to turn brown. Add the apples, taking care to maintain as much contact between the metal and the apple. Cook until the apples in contact with the pan start to brown, flip the apples, and then brown again. Remove after a fair amount of browning has occurred and reserve. Repeat for the remaining two piles.

    The oven method:
    Oven at 400
    Melt the butter and toss with the sliced apples. Cover a baking sheet with either parchment paper or silpat, and place one layer of apples on the sheet. Bake until browned. Continue with all the apples until they are all brown on one side.

    Combine apples with brown sugar, flour, cinnamon and salt.

    Layer apples on pie crust, taking care to minimize air pockets.

    Cover with remaining pie crust, flute the edges together to create a seal, then cut 5-6 small vent holes on top of the crust.

    Cover the edges of the pie with either aluminum foil or crust edge guard and bake at 350 for 25 minutes.

    Remove foil/edge guard, brush with egg white and sprinkle sugar/cinnamon on the crust. Bake for 25 more minutes, or until the pie crust achieves golden color.

    A few variations:

    -Cut up thin slices of brie, or crumble some blue cheese (with the blue cheese less is certainly more) and make a layer of apples, a layer of cheese, and then top with the remainder of the apples, crust and bake as directed.
    -Cut 20 store bought caramels in half, and mix through the pie.
    -Using only one pie crust, place the apples in the middle, and gently fold the crust up and around the apples, covering approximately 1" of the apples, pleating the edge as you go. Leave a 6" circle of uncovered apples in the middle. Brush the edges with egg white. Bake for 40-45 minutes uncovered/until crust is brown.

 

 

 


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