Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.Įase the dough round into a 9-inch pie pan. On a lightly floured work surface, roll the dough disk into a 12-inch circle. To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)įor the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Shake the colander to extract as much liquid as possible.
Strain the apples in a colander over a medium bowl to catch all the juice. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet. Add the apples and granulated sugar to the bowl with the lemon juice, and toss. Peel and core the apples cut each in half, and cut each half into 4 wedges. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.įor the filling: Meanwhile, put the lemon juice in a medium bowl. Add the egg, and pulse until the dough just comes together. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined.
0 kommentar(er)
