Tuesday, November 25, 2014

I'm Busy!

Making pies! I'm making my Gruyere apple pies again this year. Chris loves it and so does his family. I've been trying to get things ready for Thanksgiving I've barely had time to have a life! With that said I would like to share my recipe again. I think it is so good and honestly, the crust is the best part. It really isn't that hard to make a crust it just takes some planning and patience. I think crusts might be intimidating to some people but they are just so darn good when they are home made!

Gruyere Apple Pie

Time: 2 Days Yields: 1 - 9-10" pie

Day 1; Crust:
2 ounces Gruyere, grated with a micro-plane grater
2.5 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2.5 sticks of cold unsalted butter (20 tbsp.) cut into 1 inch pieces
6-7 tablespoons ice water

Mix Gruyere, flour, salt, and sugar in a large mixing bowl. (You want it to be large since cutting in butter can get very messy in a small bowl.) Use a pastry blender to cut in the butter with no large pieces remaining. It should look like a fine meal. Sprinkle ice water over flour one tablespoon at a time and mix after each addition. You may only need 2 tablespoons depending on how well you mixed your butter in. (Or how melted your butter got in the process) Once dough clumps together when squeezed in your palm, gather dough together into two disks, one approximately 14" in Diameter and the other approximately 12" in diameter. Roll out on floured surface and wrap in plastic wrap to refrigerate overnight.

Day 2; Pie:
Preheat over to 400F, take dough out of fridge.

3 pounds tart red apples (Empires, Haralsons, Romes, or Northern Spy)
.5 cup Sugar
1 tablespoon. Lemon juice
.25 teaspoon cinnamon
5 teaspoon all-purpose flour
1 egg beaten

Peel, core and slice apples into thin slices. Place apple slices in large bowl and mix in sugar, lemon juice, cinnamon and flour. flip the larger round of dough into your 9" deep dish or 10" glass pie plate and ease dough into plate.
Pile apples into pie plate, scrap in any juice on top of apples.
Place smaller round of dough on top of the apples.
seal the two crusts together, brush with the beaten egg and make three parallel slits in the top crust to allow steam to escape.
Place pie on a cookie sheet to catch any drips, put in over and reduce oven temperature to 375F.
Bake 50 minutes to an hour, or until you can see the filling bubbling up between the slits in the crust.

Cool on a wire rack at least 20 minutes before serving with vanilla ice cream!


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