Wednesday, March 14, 2012

Happy Pi(e) Day

At some time in your life, someone you know will need a pie. 

Happy Pi(e) Day.

Dutch Apple Pie
Source: America's Test Kitchen "Family Baking Book"

1 recipe for single-crust pie dough (I always make an all-butter crust. you can find that recipe here. for this pie, you can just use half of the recipe. it freezes well.)

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon yellow cornmeal
6 tablespoons unsalted butter, melted and cooled

2 tablespoons unsalted butter
2 1/2 pounds firm tart apples, peeled, cored and sliced in 1/4 inch thick slices
2 pounds firm sweet apples, peeled, cored and sliced in 1/4 inch thick slices
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup golden raisins (i used craisins instead)
1/2 cup heavy cream

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line your chilled pie crust with a double layer of aluminum foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil. Leave the oven at 375, and adjust the oven rack to the lowest position, and place a foil-lined rimmed baking sheet on the rack.
  2. For the streusel: Mix the flour, sugars, and cornmeal together in a medium bowl, then drizzle with the melted butter. Stir the streusel with a fork until roughly combined.
  3. For the filling: Melt the butter in a large Dutch oven over medium-high heat. Stir in the apples, sugar, cinnamon, and salt. Cover and cook, stirring occasionally, until the apples have softened, about 5 minutes. Stir in the raisins and continue to cook, covered, until some of the apples have begun to break down, about 7 minutes longer.
  4. Drain the apples thoroughly through a colander, reserving the juice. Combine the drained juice and cream in a small saucepan and cook over medium-high heat until very thick and reduced by half, about 3 minutes.
  5. Spread the apples into the baked pie crust and drizzle with the cream mixture. Sprinkle the streusel evenly over the top. Place the pie on the heated baking sheet and bake until the crust and streusel have browned, about 25 minutes. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.

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