12/03/2018
Berry Apple-Butter Pie
(for pie crust)
2 1/2 cups all purpose flour
1/2 t fine sea salt
1 cup cold unsalted butter, cut into 1/2" cubes
6 to 8 T ice water
(for filling)
8 to 10 medium red-skinned apples (about 4 lbs.), cored and diced
1 cup granulated sugar
1 1/4 t ground ginger 2 T cider vinegar
1/2 cup apple cider
6 oz. raspberries
6 oz. blackberries
2 large eggs
turbinado sugar for finishing
>how to make<
(for pie crust)
*In a large bowl, whisk together the flour and salt to combine.
*Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
*Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards.
*Make a well in the center of the mixture.
*Add 3 T ice water and mix it in by tossing the flour in the bowl.
*Continue to add ice water 1 to 2 T at a time until the dough begins to come together.
*Form the dough into a disk about 1" thick.
*Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days.
(for filling)
*In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider.
*Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
*Add the raspberries and blackberries and stir to combine.
*Cook for 1 minute, stirring to prevent scorching, then turn off the beat.
*Use a potato masher or immersion blender to break the mixture down to a coarse puree, being careful not to turn it into a paste.
*Return the pot to medium heat, and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes.
*You should have about 5 cups of apple butter.
*If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups Cool completely.
(for assembly)
*On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about 1/4" thick.
*Starting at one end, gently roll up the dough onto the rolling pin.
*Unfurl the dough over a 9" pie plate.
*In a medium bowl, whisk the egg into the cooled apple butter until well combined.
*Pour into the prepared crust and smooth into an even layer.
*Refrigerate while you prepare the top crust, about 15 minutes.
*Roll out second disk of dough to 1/4" thickness.
*Using a cookie cutter, cut out triangles with 1" sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3" border.
*Place the cutouts at least 3/4" apart.
*Remove and discard the cutouts. (You do not want cutouts on the portion you are going to crimp.)
*Remove the pie from the refrigerator.
*Starting at one end of the top crust, gently roll up the crust onto the rolling pin.
:gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie.
*Trim away any excess crust with scissors, leaving 1/2" all the way around the outside rim of the pie plate.
*Pinch the edges together to seal, tuck them under, and crimp as desired.
*Return the pie to the refrigerator and chill for 30 minutes.
*While the crust chills place a rack on the bottom shelf of the oven, and place baking stone, if you have one, on the rack.
*Heat the oven to 425 degrees.
*Line a baking sheet with parchment paper or foil.
*Transfer the pie to the baking sheet, ad egg wash the top crust. (Do not egg wash the edges.)
*Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone, if using.
*Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. (If the crust is browning too quickly, you can ten it with foil in the las 10 to 15 minutes.)
*Cool pie on a rack at least 40 minutes before slicing and serving.
*The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Apple pie recipe, Berry Apple-Butter Pie recipe, fruit pie recipe
