Text 31588, 103 rader
Skriven 2015-10-04 19:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Apples
==============
-=> Quoting Dale Shipp to Ruth Hanschka <=-

   > Empire apples

 RH> Cortlands

 RH> Honeycrisp apples are good for eating, but I don't think I
 RH> could bake with them.

 DS> Perhaps not an apple pie, although they may be good there.  I do know
 DS> that they make a very good apple crisp.

The best baking apples should be tart as well as sweet and maintain
their texture.

For eating out of hand I like Galas for everyday and Honey Crisps as
a seasonal treat.

Our favourite baking apples are a mixture of Granny Smiths which are
very hard and tart combined with either McIntosh or Northern Spy
apples which tend to be mealy, mushy on their own.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Apple Pie
 Categories: American, Pies, Fruit, Ice cream
      Yield: 6 Servings
 
      1    double crust dough recipe
      6 lg Golden Delicious apples
    1/4 c  Light brown sugar,
           -firmly packed
    1/4 c  Granulated sugar, plus
           additional for sprinkling
      2 tb Corn starch
    3/4 ts Ground cinnamon
    1/8 ts Grated nutmeg
  1 1/2 tb Fresh squeezed lemon juice
      2 tb Unsalted butter; softened
           Egg glaze made by beating
           together
      1 lg Egg and
      3 tb Cold water
           Vanilla ice cream;
           - as accompaniment

  Preheat the over to 425 degrees F.
  
  Quarter, core and peel the apples. Cut each quarter into 3 wedges.
  Measure the apples into a large bowl. They will make roughly 8
  cups.
  
  In a small bowl, stir together with a wire whisk the sugars,
  cornstarch, cinnamon and nutmeg.
  
  Add the lemon juice and the sugar mixture to the apple slices
  and mix until they are evenly coated.
  
  Line the pie plate with the bottom crust and mound the apple
  filling into it. Using both hands, press and shape the apples to
  form a tightly packed, high mound. Trim the bottom crust to a 1/2
  inch overhang. Dot the filling with butter. Arrange the top crust
  over the apples, patting the crust gently with your hands so it
  conforms to the shape of the filling. Leave a 1 inch edge. Fold
  the top crust under the edge of the bottom crust and flute the
  edges decoratively, pressing together with your thumb and
  forefinger.
  
  Re-roll the pastry scraps to make 3 large diamond-shaped leaves,
  each about 2 1/2 inches long. Cut them out freehand or use a
  diamond shaped cookie cutter. Use the back of a paring knife to
  make indentations simulating leaf veins. Brush the backs of the
  leaves lightly with egg gaze, then apply the leaves to the very
  top of the pastry, bending or twisting them slightly to give them
  a natural look. With a sharp pairing knife, make 5 or 6 steam
  vents, each 3/4 inch long, around the center of the top crust.
  
  Bake the pie for 20 minutes. Reduce the oven temperature to 375
  degrees F. and continue to bake the pie for 40 minutes. Ten
  minutes before the end of the baking time, brush the top with egg
  glaze and sprinkle with sugar. The pie is done when the pastry is
  olden brown and the juices are bubbling.
  
  Let the pie cool on a wire rack before serving it slightly warm
  with vanilla ice cream.
  
  Recipe By  Little Pie Company of the Big Apple
  
  From: Barb Price
 
MMMMM



YK Jim


... I am a Whoopie Pie virgin despite my baked goods promiscuity.

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