PIE CRUST
2 1/2 cup all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter
1/2 cup vegetable shortening
1/4 tsp grated orange rind
3 tsp very cold orange juice
3 tsp ice water
CRUMB TOPPING
1/3 cup all-purpose flour
1/3 cup packed dark brown sugar
1/4 tsp ground cinnamon
1 dash salt
1 dash ground ginger
2 tbsp cold, unsalted butter
FILLING
8 medium granny smith apples
1 1/2 tsp all-purpose flour
3/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp orange rind
1/2 tsp vanilla extract
1/8 tsp ground nutmeg
1 dash salt
1/2 cup honey
1 1/2 tbsp unsalted butter
1 egg, beaten
Directions
1. For pie crust, sift flour and salt into large bowl. Cut in butter
and shortening until mixture resembles coarse crumbs. Add orange
rind. Sprinkle in juice and water,. 1 tablespoon at a time, mixing
with fork until flour is moistened and soft dough forms. Shape into
ball. Refrigerate, covered, 1 hour.
2. For crumb topping, mix flour, brown sugar, cinnamon, salt and
ginger. Work in butter with fingers until mixture is crumbly.
3. For filling, peel core and cut apples into 1/2-inch slices. Put
slices in large bowl; toss with 1 to 1 1/2 tablespoons flour. Add
sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt. Stir
in honey; let stand 1 hour.
4. Heat oven to 450 degrees. Roll half of dough into a circle; fit in
metal, 9-inch pie pan. Trim edge. Drain liquid from apples, reserve.
Set 1/4 cup of the crumb topping aside. Layer apples with remaining
crumbs in dough-lined pan. Use crumbs like mortar to build fruit up.
Dot apples with 1 1/2 tablespoons butter. Sprinkle with 5 tablespoons
reserved apple liquid.
5. Roll out remaining dough; cut with knife or fluted pastry wheel
into 1/2-inch-wide strips. Weave strips into lattice over fruit. Seal
strips at edge of pan, moistening with apple liquid. Flute edge.
Sprinkle reserved crumbs in holes of lattice. Brush only crust edge
and strips with beaten egg.
6. Bake on foil-lined baking sheet at 450 degrees, 5 minutes. Reduce
oven temperature to 350 degrees; bake until apples are tender, 50 to
55 more minutes (or only 40 minutes if you like crunchier apples).
Cool on wire rack to room temperature.
NOTE: Serve with vanilla ice cream or whipped cream flavored with
vanilla sugar and orange-flavored liqueur.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Servings: 6 servings
Apple Pie (Radnor) Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
We are able to trace the history of meal recipes far back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times 25BC a roman called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans made use of many different spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. During the next few centuries, the upper classes tried to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery books are increasing in popularity as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Apple Pie (Radnor) recipe.
