Posted on 05/13/2017 8:05:37 PM PDT by heterosupremacist
(Excerpt) Read more at nationaldaycalendar.com ...
The first apple pie recipe printed was in England in 1381. The list of ingredients included good apples, good spices, figs, raisins, pears, saffron and cofyn (a type of pastry crust).
While the apple pie existed well before the Pilgrims landed on the eastern shores of what is now The United States, Americans wax poetic about the how American apple pie is. The phrase “as American as apple pie” has been around for more than 100 years.
Teddy Roosevelt was impressed to have a taste of home when he was served an American apple pie while traveling in Africa. Soldiers during World War II were often quoted they were fighting “for Mom and apple pie.”
APPLE TART
In Paris, across the Seine, is Chef Alain Passard's L’Arpège
restaurant w/ three Michelin stars and their famous Apple Tart.
Delectable flaky puff pasty topped w/ exquisitely-crafted apple
rosettes, and an artistic swirl of rich buttery caramel sauce
garnishing the plate.
DANG!
With a thin slice of sharp cheddar cheese on it.
RUTH CHRIS APPLE CRUMBLE TART
Apple Filling: melt butter on med. Add sugar, cinnamon, vanilla. Stir/dissolve sugar. Add apples. Cook/stir 5 min. Add cornstarch/cold water slurry. Cook/stir 8 min. Offheat, cool in an ice bath.
FILLING ING 2 pounds apples, peeled and cored 1 tablespoon salted butter, softened 3/4 pound sugar 3 tablespoons cinnamon 1/2 ounce vanilla extract 1 1/2 ounces cornstarch 1 fluid ounce cold water
CRUMBLE TOPPING mix 3/4 lb sugar, lb flour. Slowly add 3/4 lb butter cubes; work into popcorn-size crumbles. Undermixed topping will be powdery; overmixed will be one big clump.
ASSEMBLY Put 4 mini-springform pans on parchment-lined pan and spray; add/press in pie dough to form crust. Add heaping cup apple filling. Bake 325 deg 25 min. Remove to counter. Top w/ tb crumb topping. Bake 15 min. Topping will be golden and filling bubbly. Let cool 1 hour.
FINAL Warm tart in microwave to reach internal 140 deg. Add scoops vanilla ice cream. SERVE drizzled w/ caramel sauce, mint sprig garnish.
My mother made the crust with Crisco. Then a friend who had been to France said use only butter, so I did, and never looked back.
# 7
“My mother made the crust with Crisco. Then a friend who had been to France said use only butter, so I did, and never looked back.”
Yes, I agree. There is NO substitute for buttery goodness!
Mmmm...
bumpmark
Now, just thinking about it has my mouth watering.
(Does the name Pavlov ring a bell?)
Yum...I think I’ll bake an apple pie today. Oh, happy mother’s day to all moms here in FreeRepublic Land...
GRANDMA'S APPLE PIE
HOT CARAMEL SAUCE Stir to paste 1/2 c melted sweet butter, 3 tb flour. Add 1/2 c ea sugar, br/sugar. 1/4 c water (or apple juice); BTB; simmer 5 min to thin caramel-like syrup. DO NOT COOL.
ASSEMBLY Layer in 9" pie pan, bottom crust, 8 peeled sliced Granny Smiths, mounded lightly. Cover w/ lattice crust.
FINAL Gently pour Hot Caramel Sauce into apples then brush some over crust (bakes to crispy glaze). Pour slowly so it doesn't run off. Bake on sprayed/foiled sheetpan 15 min 425 deg. Reset to 350 deg; bake 35-45 min.
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CHEF'S TIP I have never had an apple pie like this--It is amazing! I toss the apples with cinnamon and use half bourbon/ half water. Add 1/4 tea salt--just a touch of salt to sweet dishes helps bring out flavor! But no matter the alterations, the magic is in its preparation! Pouring the liquid over the latticework crust creates a crunchy topping; liquid baking inside almost caramelizes. I want to call this "caramel apple pie". Far and away THE best apple pie I have ever tasted!
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