Apple pie frequently have too much sugar, and it obscures the apple itself. What’s more, many apple desserts have such a strong flavor of cinnamon that it’s all you taste. You may be pleasantly surprised at how well a simple addition of nothing more than cloves complements and highlights the apple flavor. A homemade crust (especially easy with a food processor) makes a flaky, buttery taste stage to let your apples really shine. You won’t miss the sugar here, and you may come away with a whole new appreciation for apple pie. Use a sweet cooking apple such as Macintosh, or even Golden Delicious.
Courtesy of Sharon Bowers
|1/2 cup (1 stick) butter, at room temperature||2-3 tablespoons cold water|
|2 cups all-purpose flour||1 1/2 pounds (5 to 6) sweet cooking apples, such as Macintosh, peeled, quartered, cored and sliced|
|1/4 teaspoon salt||1/3 cup sugar, plus a little extra for sprinkling|
|2 eggs||1/4 teaspoon whole cloves or ground cloves|
Put the flour and salt in the bowl of a food processor. Cut the butter into 8 pieces and add it to the flour. Process until the mixture forms coarse crumbs. Beat 1 of the eggs with 3 tablespoons cold water. With the machine running, slowly pour this into the food processor. As soon as the dough gather into a ball, stop adding liquid. Turn the pastry onto a floured surface and divide dough into 2/3 and 1/3 portions; wrap each in plastic and press to flatten into a round. Refrigerate at least 1 hour and up to 3 days.
When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees F. Toss apples with the sugar and cloves.
Roll the larger piece of dough on a floured surface to a 13-inch circle; fit into a 10-inch tart pan or a 9 1/2-inch deep-dish pie plate. Turn apples into pie plate. Roll remaining portion of dough on a floured surface into a 10-inch circle. Lay the pastry circle over apples and pinch or press with a fork to seal. Beat the remaining egg with a 1 tablespoon of water and brush the surface of the pastry. Sprinkle with sugar, and decoratively slit the dough top with a paring knife.
Bake until pie is golden brown, 45 to 60 minutes. Remove to a wire rack to cool.
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