A Week of Redux

This past week saw the revisiting of many of the recipes I have already posted. I taught my fiance to make the chocolate chip cookie recipe and an apple pie (recipe to follow). I also made the muffin recipe, halving it, and making both blueberry and apple cinnamon muffins. It was nice, and delicious, to try all those recipes again.

Overall, I think it was the apple pie I was most proud of. The crust was wonderful, and the filling was flavorful and set well. It was so well set that the last piece I ate without a fork. I think Grandma would be proud too.

Apple Pie 

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 tsp (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
6 tart apples - peeled, cored and sliced
1/2 cup (100g) white sugar
2 tsp (5g) ground cinnamon
3/4 tsp (2g) ground nutmeg
2 tbsp (15g) all-purpose flour
3 tbsp (45g) butter

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a
tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400 degrees F (200 degrees C). 
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Place sliced apples in a large bowl, combine with sugar, cinnamon, nutmeg and flour. Toss apples until thoroughly coated.
5. Pour apples into pastry-lined pie pan. Dot apples with butter. Place second pastry on top. Seal edges and cut steam vents in top crust. 
6. Bake for 45 to 55 minutes in the preheated oven, until crust is golden.

So, now I just have to revisit the flan, and then on to bigger and better things!

En guete!