apple pie

November 18, 2008 by kerry 3 Comments

Category: Baking
Style: American

Description:
something i threw together using ideas from three different recipes. it didn’t come out very pretty, but it sure tastes good. 🙂

Ingredients:
CRUST:
9 T butter
5 T cream cheese
2 1/4 c unbleached flour
1/4 + 1/8 t salt
5-7 T ice water
1 T cider vinegar
1/4 t baking powder

FILLING:
7-8 apples, cut into slices
3/4 c brown sugar
1/2 c flour
1 t salt
1 t cinnamon
3 T orange juice
1 T butter

Directions:
DIRECTIONS FOR CRUST:
cut butter into cubes and wrap in plastic wrap. refrigerate for 30 minutes. cut cream cheese into cubes and wrap in plastic wrap. place in freezer for 30 minutes. pour flour, salt and baking powder into gallon size freezer bag and freeze for 30 minutes.

after 30 minutes are up, pour flour mixture in large bowl and set plastic bag aside. mix a few times to make sure everything is distributed. add butter cubes to flour mixture and cut into flour well until it resembles a course meal. add frozen cream cheese and cut into mixture until cream cheese is size of peas.

next add 5 T of ice water and 1 T vinegar and mix until just combined. pinch a small amount to see if it just holds together. if not, keep adding ice water about 1 t at a time until dough just holds together when pinched. spoon this mixture into the plastic freezer bag.

holding the corners open, knead the mixture by alternately pressing the outside of the bag with your knuckles and the heels of your hands until the mixture holds together in one piece. divide in half and wrap in plastic wrap, flattening the dough into discs. refrigerate between 45 minutes to overnight.

DIRECTIONS FOR FILLING:
slice 7-8 apples into a large mixing bowl. add brown sugar, flour, salt, cinnamon and orange juice. mix well.

when dough has chilled, roll out half and place in 9-10 inch pie plate. dump apple filling and dot top with 1 T of butter, cut into small pieces. roll out top half and place ontop, rolling edges together. sprinkle with cinnamon and sugar. and don’t forget to make some slits in the top to let out the steam.

bake at 400F for 45-55 minutes. let sit for at least 45 minutes to an hour to help filling set.