Spiderweb Apple Pie
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Spiderweb Apple Pie
Keywords:Apples, Pies
Makes one 10-inch double-crust pie
Two 10-inch circles of non-butter crust, chilled
12 to 14 tart Cortland apples,
peeled, cored, and sliced
3 tablespoons all-purpose flour
2/3 cup granulated sugar
scant 1/2 teaspoon each
cinnamon and nutmeg
Pinch of ground cloves
grated rind and juice of 1
lemon
2 tablespoons cold unsalted
butter, cut into small pieces
1. Preheat the ovwn to 400 degrees.
2. Press one pastry circle into a 10-inch pie plate. Place the outer
circle on waxed paper and, using a kitchen knife or the back of a
paring knife, make a "spiderweb" design on top of the pastry. Do
*not* cut through the pastry. Cut out a small hole in the center of
the top crust as a steam vent. Cover both crusts with plastic wrap so
the pastry doesn't dry out, and chill.
3. Put the sliced apples in a large mixing bowl, add the flour,
sugar, spices, and lemon rind and juice, and mix. Turn the apples
into the chilled pastry, dot with butter, and cover with the pastry
top. Seal and crimp the edges as desired.
4. Bake the pie for approximately 45 minutes, or until the crust is
browned and the juices are bubbling inside. Let cool before serving.
Source: Martha Stewart's Pies & Tarts
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-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Non-Butter Crust
Keywords:Crusts, Pies
Makes two 8- to 10-inch single-crust pies or tarts, one 8- to 10-inch
double-crust pie, or twelve 2 1/2- to 3-inch tartlets.
2 1/2 cups all-purpose
flour
1 teaspoon salt
1/2 teaspoon
granulated sugar
1 cup cold vegetable
shortening, lard, or
margarine, cut into
small pieces
1/2 cup ice water
1. Put the flour, salt, and sugar in the bowl of a food processor.
All ingredients should be cold. Add the pieces of shortening and
process for approximately 10 seconds, or just until the mixture
resembles coarse meal. (To mix by hand, combine the dry ingredients
in a large mixing bowl. Using a pastry blender or two table knives,
cut in the shortening until the mixture resembles coarse meal.)
2. Add ice water, drop by drop, through the feed tube with the
machine running, just until the dough holds together without being
wet or sticky; do not process more than 30 seconds. Test the dough at
this point by squeezing a small amount together. If it is crumbly,
add a bit more water.
3. Turn the dough out onto a large piece of plastic wrap. Grasping
the ends of the plastic wrap with your hands, as shown, press the
dough into a flat circle with your fists. This makes rolling easier
than if the pastry is chilled as a ball. Wrap the dough in the
plastic and chill for at least an hour.
4. Lightly butter or spray with vegetable cooking spray the pie
plate(s) or tart pan(s) you will be using. On a lightly floured
board, roll out the pastry to a thickness of 1/8 inch. Place the
pastry in the tart pan, pie plate, or pastry ring, which has been set
on a parchment-lined baking sheet, and press it into the bottom edges
and along the sides. Trim the pastry using scissors or a sharp paring
knife, or by rolling a rolling pin across the top of the pan. (I
often cut the pastry an inch or so higher than the edge of the tart
pan and tuck this overhang to the inside of the pan for extra height
and reinforcement.) Crimp or decorate the edges of the pastry, if
desired. Chill the pastry-lined pan until ready to use. Unbaked
pastry shells can be refrigerated, well wrapped in plastic, for up to
1 day; for longer storage, they can be frozen.
Note: Of primary importance when making non-butter crustsnokwe
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Source: rec.food.recipes
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