Emilie's Pastries
 
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Pate Brisee (Short Crust Pastry):


2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish:

Softly whipped cream or vanilla ice cream



Read more: http://www.joyofbaking.com/ApplePie.html#ixzz1CQi7pcZ2

 


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