Cut the dough into 2-inch-wide strips for making a lattice top. Roll out the 2 remaining dough discs to about 10 inches each. Place it in a 9-inch pie plate and refrigerate. Refrigerate for at least 30 minutes or until ready to roll out for the pie.įor the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Pat each piece into a disc and wrap in plastic wrap. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. Combine the ice water and cider vinegar in a measuring cup. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Cover the mixture and let it sit at room temperature while you make the pie dough.įor the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Mix in the boiled cider syrup and vanilla. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Toss with the lemon juice to keep them from browning. For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl.
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