![]() ![]() Line a baking sheet with foil or parchment. Step 2: Preheat OvenĪrrange oven rack in the center of the oven. Divide dough in half and form into two disks, wrap in plastic and refrigerate until firm and chilled, at least 1 hour. If it still won’t come together, add up to ¼ cup more ice water. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. Process until the mixture just comes together. Open lid, drizzle on oil and pulse to combine. If you don’t have a food processor or you want to do this by hand, use a pastry blender, two knives, or quickly work it in by hand. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Step-By-Step Instructions For This Pie Recipe Step 1: Make Crust If you want the maple to come through more, use just a half teaspoon of cinnamon. I made this deep dish pie with a full teaspoon of cinnamon and a touch of nutmeg, and I have to say that the spice does cover up the maple flavor quite a bit. This also helps to activate the natural pectin in the apples to thicken the filling as it cools.Īnd I use two thickeners, flour and cornstarch to get the perfect level of juicy appley goodness. I added in lemon juice for a smidge of tart acidity. Mix them 50/50 with the Macs and prepare your tastebuds for a treat! Notes on Other Pie Filling Ingredients If you can find them Mutsu (aka Crispin) is my favorite Thanksgiving pie apple because they taste like honey and hold their shape beautifully. Feel free to use a blend of several crisp apples to get the most complex flavor. These firmer apples hold their shape, which makes it yummier, and keeps the filling from turning to mush. Then for the remainder, I use firm apples.įirm apples include Honey Crisp, Ginger Gold or Cortland. They have fantastic flavor, but really have no structure once cooked. The Macintosh apples break down and become juicy. I use half Macintosh apples and half firm sweet apples. Now for my blue ribbon tip! The key to the best maple apple pie is blending varieties of apples. As a last resort use Amber Rich, but note that the maple flavor will not be as pronounced. If you cannot find extra-dark (which is hard to find) look for Dark Robust. Agave and honey work as well (use 3/4 cup.)įor the strongest maple flavor try to find Extra-Dark Strong Grade A pure maple syrup. Just kidding, you can use white or brown sugar but you’ll need 1 cup instead of 3/4 cup maple. We make and sell our own, so it’s kinda my thing! Yes, you can use another sweetener, but then we can’t be friends. ![]() I sweetened this filling with pure maple syrup. ![]()
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