Apple Pie

Info
Prep Time: 35 min
Cooking Time: 60 min
Makes: 10 servings
Source: Ricardo Cuisine

What You Need
Crust
2 1/4 cups (560 ml) unbleached all-purpose flour
1 pinch salt
3/4 cup (180 ml) chilled unsalted butter, cubed
1/2 cup (125 ml) ice water, approximately

Egg Wash
1 egg, lightly beaten
1 tablespoon (15 ml) water

Filling
1/2 cup (125 ml) sugar
1/4 cup (60 ml) butter, melted
2 tablespoons (30 ml) lemon juice
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground nutmeg
4 Royal Gala apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or Cortland apples, peeled, cored and cut into 1/2-inch (1-cm) slices
4 Empire apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or McIntosh apples, peeled, cored and cut into 1/2-inch (1-cm) slices

Make It
Crust
In a food processor, COMBINE the flour and salt. ADD the butter and PULSE until the butter is the size of peas. ADD the water. PULSE until the dough just begins to hold together. ADD water if necessary. REMOVE the dough from the food processor and shape by hand into 2 discs. WRAP with plastic wrap and REFRIGERATE for 30 minutes.With the rack in the bottom position, PREHEAT the oven to 190°C (375°F).On a floured surface, ROLL out 1 disc and use it to line a 25-cm (10-inch) Pyrex or ceramic pie plate.

Egg Wash
In a bowl, lightly BEAT the egg with the water. Set aside.

Filling
In a large bowl, COMBINE the sugar, butter, lemon juice and spices. ADD the apples and STIR to coat well. PILE the filling in the pie shell, making a dome. PRESS gently. ROLL out the remaining dough. CUT into strips 2 cm (3/4 inch) wide and arrange over the filling in a lattice pattern. PRESS the edges of the pie crust and TRIM off the excess dough. BRUSH the dough with egg wash. BAKE for about 1 hour. SERVE warm or cold.

My Comments
I did not use a food processor for the crust. I love the crust. Serve warm with vanilla ice cream!

Blueberry Pie

Info
Prep Time: 30 min
Cooking Time: 50 min
In the fridge: 30 min
Makes: 8 servings
Source: Ricardo Cuisine

What You Need
Crust
375 ml (1 1/2 cups) all-purpose flour
1 pinch salt
60 ml (1/4 cup) sugar
150 ml (2/3 cup) chilled unsalted butter, cut into pieces
30 ml (2 Tbs) ice water, approximately
15 ml (1 Tbs) white vinegar

Filling
1 l (4 cups) fresh blueberries
180 ml (3/4 cup) sugar
30 ml (2 Tbs) quick-cooking tapioca
Milk, for brushing


Make It
Crust
1. In the bowl of food processor, PLACE the flour, salt and sugar. PULSE a few seconds. ADD the butter and PULSE a few seconds at a time, until it has a grainy texture. ADD the ice water and vinegar. PULSE again a few seconds at a time, adding a little water if necessary, until a ball begins to form.

2. REMOVE the dough from the bowl and FORM 2 balls with your hands. FLOUR the balls then COVER individually in plastic wrap. REFRIGERATE for 30 minutes.

3. ROLL OUT both balls of dough and line a 23-cm (9-inch) pie plate with one circle. MAKE an incision in the centre of the second crust.

4. With the rack in the bottom position, PREHEAT the oven to 180°C (350°F).

Filling
5. SPREAD the blueberries in the pie shell. SPRINKLE the berries with the sugar and tapioca. TOP with the second crust.

6. Tightly seal the dough by crimping the edge with a fork or your fingers. BRUSH with milk.

7. BAKE for about for 50 minutes. COOL. SERVE with vanilla ice cream.


My Comments
I used more water for the crust and replaced the sugar by brown sugar for the filling. I received lots of positive comments for the taste of the pie and the crust.