Monday, September 30, 2013

Braided Apple Pie: Yum.



Holy cow. I'm so serious when I say this is probably the best thing I have ever baked. And presentation? Wow. I'm in love.

Want to try braiding your next pie? Read on!

You will need:



Dough:
2 1/2 cups flour
1 tsp sugar
1 tsp salt
2 sticks of butter, cold, sliced
ice water

Filling:
5 apples, peeled and chopped
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla



Egg Wash:
1 egg white
Sugar
Pastry brush

1. In a food processor, combine flour, salt, sugar, butter. Pulse until the mixture resembles rough pebbles. Slowly add 3-4 tablespoons of ice water, and watch for the dough to combine.


2. Remove dough from food processor and work in hands, forming a disk shape.

3. Wrap in plastic wrap and put in the fridge for at least 1 hour.


4. While dough is chilling, make the filling. (!) Dump the apples in a bowl, and toss with the flour, sugar, cinnamon, nutmeg and vanilla until coated.


5. Prepare a cookie sheet lined with parchment paper or Silpat.

6. Preheat the oven to 425 degrees.

7. Work the dough in your hands for 10-15 minutes and when warm, begin to roll the dough in a rectangle shape on the cookie sheet.


8. Shape the dough with a share knife, as seen in the picture. Then, cut 4-5 inch strips on either side of the dough, leaving room in the middle for your filling.


9. Gently spoon your filling across the middle of the dough, stacking as high as you can so the pastry is not flat.


10. Fold over the top piece, then begin to "braid" the dough, one piece over the other, over the fruit.


11. Work to the end, and fold in bottom piece.


12. Using the pastry brush, coat the pastry in egg white, and then sprinkle sugar over the top.

 

13. Cut a piece of aluminum foil to tent the pastry for the first 25 minutes of baking.

14. Bake for a total of 40-45 minutes, or until golden.


15. Allow to cool completely, and serve with vanilla ice cream for a real treat. Enjoy!

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