Cinnamon Apple Pie
Serves 8Unknown Source
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- 1 stick unsalted butter, 4 oz
- 1/4 cup sugar
- 7 golden delicious apples, peeled and cored: 4 for filling) cut into 1/2 inch cubes, and 3 (for top decoration) cut into thin slices
- 1 tsp. cinnamon
- almond tart dough, recipe follows
- 1/4 cup apricot glaze, recipe follows
- 2 tbsp. water
- one standard 9 inch pie plate
Shortly before end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
2 sticks very cold unsalted butter, 8 oz
1/2 cup powdered sugar
1/2 cup blanched almonds, finely ground
2 Tbsp. cold water
1/2 tsp. salt
2 cups flour
Put butter and 1/4 cup powdered sugar in food processor fitted with metal blade. On pulse setting mix for 2 minutes
Add almonds and remaining powdered sugar and pulse for another 2 minutes, til mixture is smooth.
Add egg, water, salt and half the flour. Pulse for another two minutes til mixture forms dough. Add remaining flour and pulse for another minute, til ball of dough is formed. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for a least an hour before using. To make a chocolate crust, add one tablespoon of unsweetened cocoa powder when you add the almonds and remaining powdered sugar.
This dough stores in the freezer, well wrapped for up to two months, and thawed in the refrigerator.
1 cup water
2 Tbsp. sugar
One 16 can apricots, including the syrup
3 golden delicious apples, coarsely chopped, with skin and core
1 Tbsp. powdered pectin
Put water, sugar, apricots and apples in large pan over high heat and bring to a boil.
Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes.
Press glaze through a strainer and let stand til it reaches room temperature.
The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups
The glaze, known in French as “napage”, is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.