Page 48 - Baking

APPLE PIE WITH PRALINE SAUCE

MAKES 1 (9-INCH) DEEP-DISH PIE

2 Old-Fashioned Piecrusts 1. Preheat oven to 350°.
(recipe follows)
7 green apples, peeled, cored, and 2. On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch
sliced thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim
½ cup firmly packed light brown excess dough. Fold edges under, and crimp as desired. Top with a piece of
sugar parchment paper, letting ends extend over edges of plate. Add pie weights.
¼ cup all-purpose flour, sift ed
1½ tablespoons fresh lemon juice 3. Bake for 10 minutes. Carefully remove paper and weights, and bake
½ teaspoon ground cinnamon 10 minutes more. Let cool completely.
¼ teaspoon salt
¼ teaspoon ground nutmeg 4. Increase oven temperature to 425°.
¼ teaspoon ground ginger
1 large egg white 5. In a large bowl, combine apples, brown sugar, flour, lemon juice,
2 tablespoons water cinnamon, salt, nutmeg, and ginger. Pour into prepared crust.
1 tablespoon granulated sugar
Praline Sauce (recipe follows) 6. On a lightly floured surface, roll second crust into a 12-inch circle. Place
dough over filling. Fold edges under, and crimp as desired. Whisk together
PRALINE SAUCE egg white and 2 tablespoons water. Brush top crust with egg wash. Sprinkle
Makes 1¾ cups with granulated sugar.

¼ cup unsalted butter 7. Bake on lowest oven rack for 45 minutes. Let cool completely on a wire
1 cup firmly packed light brown rack. Serve with warm Praline Sauce.
sugar
½ cup heavy whipping cream OLD-FASHIONED PIECRUST
½ teaspoon vanilla extract Makes 1 (9-inch) crust
1 cup toasted pecans
1½ cups all-purpose flour
1. In a small saucepan, melt butter 2½ tablespoons plus 1 teaspoon sugar
over medium-low heat. Add brown ⅛ teaspoon salt
sugar; cook, stirring constantly, ⅓ cup cold unsalted butter
until sugar is dissolved. Add cream 4½ tablespoons plus 1 teaspoon cold water
and vanilla, stirring to combine.
Add pecans. Serve immediately. 1. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry
blender, cut in cold butter until mixture is crumbly. Add 4½ tablespoons plus
1 teaspoon cold water, stirring just until moistened. Turn out dough onto a
lightly floured surface, and knead 8 to 10 times. Wrap tightly in plastic wrap,
and refrigerate for 1 hour.

47