![]() Pinch the bottom crust and strips together and fold the overhang under. Arrange the dough strips over the filling, forming a lattice (see “How To Lattice” below). Spread the apple mixture in the pie shell, then scatter the sliced butter on top. Using a large knife, cut 10 1-inch-wide strips from the dough round.ģ. On the floured surface, roll out the other disk of dough into a 12-inch round. Brush away the excess flour and transfer the dough to a 9½-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges. Roll out the dough into a 13-inch circle, occasionally rotating the dough and dusting it with flour to prevent sticking. Unwrap the larger disk of dough, set it on a floured surface, and lightly dust the top of the dough. Add the apple wedges and mix to combine.ġ. In a large bowl, whisk the brown sugar, flour, cinnamon, nutmeg, cloves, and salt together. (Being near the source of heat helps the bottom crust bake and brown properly.)ġ. Position a rack on the lowest rung of the oven and preheat to 425☏. Wrap each in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day.Ģ. Transfer the dough to a work surface, divide it in half, making one half slightly larger than the other, and form into 2 thick disks. While pulsing the food processor, drizzle the ice water through the feed tube and process just until moist clumps form. Add the butter and pulse about 10 times, until the butter is in pea-size pieces. In a food processor, pulse the flour, sugar, and salt to blend.
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