Any firm-tart variety will do nicely.Ī bench scraper is a useful tool when rolling up these wrapples. I recommend using only firm-tart apples in this recipe because with its high crust-to-filling ratio, it needs a little acidity to balance out all that richness. Remove the wrapples from the oven, transfer to a wire cooling rack set over a baking sheet, cool to room temperature, and drizzle with the sugar glaze. One half of the pie was filled with pork and the other with apples. Meanwhile, combine the confectioners' sugar with 2 tablespoons water and stir until smooth. My editor, Maria Guarnaschelli, suggested this recipe, based on her memory of a savory pie served at a London pub. Bake until golden brown, 30 to 35 minutes. You should have eight packets in all.Īrrange the packets on an ungreased baking sheet, put them in the oven, and immediately reduce the heat to 350 degrees F. Repeat with remaining strips, then repeat with second disk of dough. Press the seam to seal the packet, then refrigerate uncovered. Repeat once more until you reach the top of the strip.
Layer a few more apple slices just above the seam, then fold the dough over those slices, creating a roll. Use your bench scraper to help you fold the bottom 4 inches of dough up over the apples. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. In the latest episode of You & Julia: At Home, Amy Traverso, host of GBHs Weekends with Yankee and author of The Apple Lovers Cookbook, makes French Tart. Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. You're basically making a jelly roll, only with apples as the filling. Cut the dough from top to bottom into four strips, each about 4 inches wide. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Remove the first disk of dough from the refrigerator. Preheat the oven to 400 degrees F and set a rack to the middle position. A savory pork layer is topped with a mix of sweet and tart apples. Stir well, then let sit at room temperature until the dough is chilled. Pork and Apple Pie with Cheddar-Sage Crust. Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon. Wrap in plastic wrap and refrigerate for at least 30 minutes. Gather the dough into a ball, then divide in half and press each piece into a disk. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. Explore Cheddar On Apple Pie Origin with all the useful information below including suggestions, reviews, top brands, and related recipes. If needed, add more ice water, one tablespoon at a time. Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. Visit their website for more information about all of their products and to check out their recipes.First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. As we get into the thick of apple season - with all of the delicious pies, crisps, cakes, and buckles - Bob’s Red Mill is a great source or all of your baking needs. Thanks to our presenting sponsor Bob’s Red Mill. She talked with contributor Rebecca Sheir about the current hard cider revival. Amy Traverso knows a lot about apples and hard cider she is food editor at Yankee Magazine, co-host of WGBH's Weekends with Yankee, and author of The Apple Lover's Cookbook. Today, cider is making a comeback with small batch cider makers popping up all over. Over the years, hard cider became less popular as people began to favor beer, wine, and spirits. The alcoholic beverage made from fermented apple juice was popular with early Americans because it was easy to make and was safer to drink than water. This episode, we're talking about hard cider. Welcome to Splendid Table Selects, our podcast featuring interviews we find particularly interesting or helpful. A lifelong apple lover, Amy Traverso is the senior food editor at Yankee magazine and cohost of public televisions Weekends with Yankee.
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