Best Apple Pie Ever
- 3/4 cup (175 mL) shortening
- 3 tbsp (45 mL) butter, softened
- 2-1/4 cups (550 mL) all-purpose flour
- 3/4 tsp (4 mL) salt
- 1/2 cup (125 mL) Ice water
Filling: 8 cups (2 L) thinly sliced peeled tart apples, (2-1/4 lb/ 1. 12 kg)
2 tbsp (30 mL) lemon juice
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) all-purpose flour
- 1/2 tsp (2 mL) cinnamon
- 1 egg yolk
- 2 tsp (10 mL) granulated sugar
1. In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking. Pour in water all at once; stir until loose dough forms. With floured hands, gather into 2 balls. On well-floured surface, gently knead each into 3/4-inch (2 cm) thick disc. Wrap and refrigerate for at least 1 hour or until chilled.
2. On well-floured pastry cloth or work surface and using stockinette-covered or well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin at edge to maintain even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out and turning dough until in 13-inch (33 cm) circle.
3. Loosely roll dough around rolling pin; unroll into 9-inch (23 cm) pie plate. Using sharp knife, trim edge even with pie plate.
Filling: In large bowl, toss apples with lemon juice. Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated. Scrape into pie shell. Brush pastry rim with water.
4. Roll out remaining dough to same-size circle. Using rolling pin, drape over apples, without stretching dough. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. Tilt sealed pastry rim up from pie plate at 45-degree angle.
5. With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to form scalloped edge. With small decorative cutter or tip of sharp knife, cut steam vents in centre of pie.
6. Whisk yolk with 1 tbsp (15 mL) water; brush over crust. Sprinkle with sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Let cool on rack.
Additional information :
Cranberry Apple Filling: Use 2 cups (500 mL) fresh or frozen cranberries instead of 2 cups (500 mL) apples. Omit lemon juice. Increase flour to 1/4 cup (50 mL). Reduce cinnamon to 1/4 tsp (1 mL). Add 1/4 tsp (1 mL) nutmeg.
Unbaked pastry can be refrigerated for up to 5 days or frozen for up to 2 weeks.
Tart baking apples Include Mutsu and Northern Spy; sweet-tart Idared is also a good choice.
Italian Cooking week has officially started. Today’s recipe is MARBLE CAKE. This is a recipe I got from my cooking class. My cooking teacher Mrs. D made these recipes. All the recipes in this event I did not get this off the internet. They are from my Italian Cooking Class. This is a really easy recipe as long a you follow the instructions. Here it is.
1 cup soft butter
2 cups sugar
1 cup milk 2 ½ cups flour
4 tsp baking powder
1 tsp vanilla
1 tsp salt
3 tbsp cocoa powder
Use 2 separate bowls for the wet ingredients and dry ingredients
Add following dry ingredients into mixing bowl in this order: flour, baking powder then salt.
Cream butter well, then add sugar, eggs and vanilla, continue beating well at medium speed.
Reduce beater/mixer to low speed and alternate pouring milk and dry ingredients into the wet ingredients bowl..
Reserve 3 TBSP of batter in a bowl.
To the cocoa powder, add 1 tbsp warm or hot water and 1 tbsp of sugar, mixing it well before adding it to the reserved batter.
Drop the cocoa batter in cake, swirl both batters together with a butter knife. DO NOT STIR.
Bake at 350 °F for 45 mins.
Take out let it cool ,then cut and enjoy.
PEANUT BUTTER OREO NHL HOCKEY PUCK DIP
2 tablespoons (28 g) butter
, softened 2 ounces (56 g) cream cheese
, softened ½ cup (125 g) peanut butter
¼ teaspoon vanilla extract
¾ cup (94 g) icing sugar
, up to 1 cup 4 Oreo cookies
, chopped Oreo baking crumbs
, ⅓ to ½ cup white chocolate for letters
Combine softened butter, cream cheese, peanut butter and vanilla extract with your handheld mixer. Add the icing sugar ¼ cup at a time and mix until incorporated after each addition. If the mixture seems very sticky add the additional ¼ cup of icing sugar. Stir in chopped Oreo cookies by hand. Turn the mixture out on a piece of parchment paper and form into hockey puck (or any desired shape) with your hands. Chill mixture first, if it is too sticky to handle. Cover the top and sides of the hockey puck dip with Oreo baking crumbs. Remaining crumbs can easily be swept off the parchment paper. Pipe some lettering onto a piece of parchment paper with melted white chocolate. Place in the freezer for a couple of minutes, then peel off letters and place on the hockey puck. Transfer the hockey puck to a serving plate and surround with pretzel sticks or other hockey stick imitation ‘dipping tools’.
HOCKEY PUCK CAKE
Cake 1 1/2 cup (375 ml) unbleached all-purpose flour 1/4 cup (60 ml) cocoa, sifted 1 1/2 teaspoons (7.5 ml) baking powder 1/2 teaspoon (1 ml) salt 1/2 cup (125 ml) unsalted butter, softened 1 cup (250 ml) sugar 1 teaspoon (5 ml) vanilla extract 0,1/8 teaspoon (5 ml) red gel coloring (optional) 2 eggs 1 cup (250 ml) milk Italian meringue 3/4 cup (180 ml) sugar 1/4 cup (60 ml) water 2 tablespoon (30 ml) light corn syrup 2 egg whites, at room temperature 1/4 teaspoon (1 ml) cream of tartar 1/2 teaspoon (2.5 ml) vanilla extract
8 oz (225 g) sweet or semi sweet chocolate, chopped 2 tablespoons (30 ml) vegetable oil PREPARATION With the rack in middle position, preheat oven to 180 °C (350 °F). Line a 43 cm x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting the paper hang over 2 opposites sides. Butter the other sides. In a bowl, combine the flour, cocoa, baking powder and salt. Set aside. In another bowl, cream the butter with the sugar, vanilla and food coloring using an electric mixer. Add the eggs, one at a time, beating constantly until the mixture is smooth. With the mixer at low speed, add the dry ingredients alternating with the milk. Spread the batter on the baking sheet. Bake approximately 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely. Unmold and put the parchment paper back on the baking sheet. Set aside.
In a small saucepan, combine the sugar, water and corn syrup. Bring to a boil and cook until the candy thermometer reads 116 °C (240 °F). Remove from the heat while whipping the egg whites. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Pour the syrup over the egg whites, beating continuously until the meringue is barely warm and form stiff peaks. Stir in vanilla.
In the top part of a double boiler, melt the chocolate with the oil. Remove the top part of double boiler. Let it cool. Using a cookie cutter of about 9-cm (3 ½-inch) in diameter, cut out twelve circles in the cake. Using a pastry bag fitted with a plain tip, spread the desired amount of meringue on six circles. Cover with a circle of cake. Place on baking sheet. Freeze 15 minutes. Using your hands, dip the edge of each cake into the chocolate. Using a spoon, cover top of cake to coat well. Set aside on a rack and let the chocolate set in a cool place at least 1 hour.