Apple pie recipe :
Recipe Danielle Dubé, mother Caroline Dubé.
"Recently, I redid this apple pie with my mother. I had forgotten the sweet scent of hot caramel, vanilla and sweet potatoes. Despite the distance that separates us, we vowed not to wait another five years before returning to this wonderful day with laughter! "Caroline Dubé
Ingredients :
Pastry
2 2/3 cup (660 ml) flour
1 c. to tab (15 mL) sugar
1/2 c. tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, cold
1/2 cup (125 ml) cold shortening
1/2 cup (125 ml) cold water
Apple filling
8 cooking apples, peeled and cut into 1 inch (2.5 cm). You can use apples like Cortland, Golden, Granny Smith, or a mixture of the three.
juice of 1 lemon
1/2 to 2/3 t (125 to 160 ml) of sugar
1 pinch of salt
3 c. to tab (45 mL) butter
1 vanilla pod, cut in half and scraped
1 cinnamon stick
1 c. to tab (15 mL) cornstarch
3 c. to tab (45 mL) water
gilding
2 eggs
2 c. to tab (30 ml) milk
1 pinch of salt
2 c. to tab (30 mL) sugar
Preparation :
Preparing the dough
1. In a bowl, sift the flour , sugar and salt. Add butter and shortening and , using a pastry blender or two knives , work preparation until it has the texture of coarse crumbs . Make a well in the center of the preparation and pour water. Mix with your fingers until the dough begins to hold. Shape dough into a ball and divide into two portions. Flatten each portion into a disk and wrap in plastic wrap . Refrigerate at least 1 hour. (You can prepare the dough in advance. It will keep up to 2 days in the refrigerator up to 6 weeks in the freezer in a freezer bag . )
2 . On a lightly floured surface , roll one portion of dough into a circle 12 inches ( 30 cm) in diameter. Press onto a pie plate 10 in. (25 cm) in diameter and cut off the excess dough. Book .
Preparation of the filling
3 . Put the apples in a large bowl and sprinkle with lemon juice . Book . In a large skillet , melt the sugar and salt over high heat. Continue cooking until the mixture is amber and begins to smoke. Reduce heat to medium . Quickly add butter, mix apples reserved clove and vanilla seeds and cinnamon stick . Simmer , stirring occasionally , for 5 minutes or until apples are tender but still crisp . Remove from heat . In a colander placed over the bowl, let it drain the apple mixture . Remove the vanilla bean and cinnamon stick . Pour the liquid from the apples in the skillet and bring to boil.
4. Meanwhile, in a small bowl, dissolve cornstarch in water. Add cornstarch mixture to skillet and boil , stirring constantly with a whisk for 10 seconds or until the caramel has thickened (if necessary, add water to the lighten) . In large bowl, combine the apple mixture and caramel. Pour filling into pie reserved .
Lower 5. The other portion of dough into a circle 12 inches ( 30 cm) in diameter. Moisten the periphery of the underside of the lower table and the other on the lower pad . Cut the dough, leaving a surplus exceed 3/4 inch (2 cm). Fold the excess under the lowers below. Seal by gently pressing the two depressors and flute the edges. Make two slits in the top of the pie to allow steam to escape.
Preparation of gilding
6 . In another small bowl, mix the eggs, milk and salt. Brush dough gilding and sprinkle sugar. Bake in preheated 425 ° F (220 ° C) oven for 10 minutes . Bake at 375 ° F (190 ° C ) for 30 minutes or until crust is golden and filling is bubbly .
