Rec: Apple Pie with Walnut Streusel.....this was a tasty one
Apple Pie with Walnut Streusel
For pastry dough:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
For topping:
2 tablespoons unsalted butter, softened
2 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 cup chopped walnuts
For filling:
3 pounds Golden Delicious or Jonagold apples (about 6 medium)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar
Accompaniment: Sour Cream Ice Cream
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream
To make pastry dough:
In a large bowl with a pastry blender or in a food processor blend or pulse together
flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons
ice water and toss with a fork or pulse until incorporated. Add enough remaining ice
water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins
to form a dough. On a work surface smear dough in 3 or 4 forward motions with
heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in
plastic wrap and chill 30 minutes.
To make topping:
In a small bowl with your fingertips blend butter, brown sugar, and flour until
smooth and blend in nuts. Chill topping, covered.
To make filling:
Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with
remaining filling ingredients to coat.
Preheat oven to 350̊F.
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch
thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned
10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit
and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and
fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of
oven 1 hour (pie will not be completely cooked) and remove from oven.
Crumble topping over center of pie, breaking up any large chunks. Brush crust with
milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until
crust is golden and filling is bubbling. Cool pie on a rack.
Serve pie warm or at room temperature with ice cream.
Make Sour Cream Ice Cream:
In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and
bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and
remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
Return custard to pan and cook over moderately low heat, stirring, until 170̊F. on
a candy thermometer.
Remove pan form heat. Scrape seeds form vanilla bean into custard and discard
pod. Stir sour cream into custard until combined well and strain through a fine sieve
into a bowl. Chill custard until cold and freeze in an ice-cream maker. Makes about
1 quart.
Gourmet
January 1996
http://www.epicurious.com/recipes/food/views/11404
Apple Pie with Walnut Streusel
For pastry dough:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
For topping:
2 tablespoons unsalted butter, softened
2 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 cup chopped walnuts
For filling:
3 pounds Golden Delicious or Jonagold apples (about 6 medium)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar
Accompaniment: Sour Cream Ice Cream
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) sour cream
To make pastry dough:
In a large bowl with a pastry blender or in a food processor blend or pulse together
flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons
ice water and toss with a fork or pulse until incorporated. Add enough remaining ice
water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins
to form a dough. On a work surface smear dough in 3 or 4 forward motions with
heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in
plastic wrap and chill 30 minutes.
To make topping:
In a small bowl with your fingertips blend butter, brown sugar, and flour until
smooth and blend in nuts. Chill topping, covered.
To make filling:
Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with
remaining filling ingredients to coat.
Preheat oven to 350̊F.
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch
thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned
10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit
and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and
fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of
oven 1 hour (pie will not be completely cooked) and remove from oven.
Crumble topping over center of pie, breaking up any large chunks. Brush crust with
milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until
crust is golden and filling is bubbling. Cool pie on a rack.
Serve pie warm or at room temperature with ice cream.
Make Sour Cream Ice Cream:
In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and
bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and
remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
Return custard to pan and cook over moderately low heat, stirring, until 170̊F. on
a candy thermometer.
Remove pan form heat. Scrape seeds form vanilla bean into custard and discard
pod. Stir sour cream into custard until combined well and strain through a fine sieve
into a bowl. Chill custard until cold and freeze in an ice-cream maker. Makes about
1 quart.
Gourmet
January 1996
http://www.epicurious.com/recipes/food/views/11404
