APPLE PIE
Ingredients
Serves 8 to 8
FILLING:
FILLING 3 lbs (1.5 kg) firm cooking apples, such as Granny Smith, peeled, cored, thinly sliced
1 cup (250 ml) brown sugar
2 tsp (10 ml) ground cinnamon
1 tbsp (15 ml) maple syrup
¼ orange, zest only
3 tbsp (45 ml) orange juice
1 pinch of salt
PASTRY:
1 cup (250 ml) + 3 tbsp (45 ml) unsalted butter, chilled and cut into cubes, divided
2½ cups (375 ml) pastry flour
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
¼ cup (60 ml) to ½ cup (125 ml) ice cold water
2 egg yolks
¼ cup (60 ml) whipping cream
1 pinch of salt
Instructions
- In a food processor, blend 1 cup (250 ml) butter, flour, salt and sugar until mixture is coarse crumbs, the size of a peas. Sprinkle with ¼ cup (60 ml) of cold water and pulse until dough sticks together when squeezed, adding up to ¼ cup (60 ml) more cold water, 1 tbsp (15 ml) at a time. It will still look crumbly. Form dough into two balls, wrap with plastic wrap and chill in fridge for at least 2 hours, preferably overnight.
- Preheat oven to 375 F (190 C).
- Remove dough from fridge and let sit at room temperature for 10 to 15 minutes. Roll each dough ball to 1¼-in (3 cm) thick rounds on a well floured board or countertop. Reserve one round for top crust. Line a 9-in (23 cm) pie plate with one round and add filling. Dot with 3 tbsp (45 ml) butter.
- For a lattice top, cut top crust round into ½- to ¾-in (1.25 to 2 cm) strips. Weave strips on top of pie to resemble a lattice, alternating strips so that they lay over, then under each other. Alternatively, cover pie with round top crust, trim edges and crimp. Extra pie dough can be made into decorations, such as leaves and braids.
- In a small bowl, mix egg yolks, cream and pinch of salt together for an egg wash and brush pastry with it. If the solid top crust was used, cut vents into top of crust. Bake until top crust starts to brown, about 20 to 30 minutes. Turn heat down to 350 F (180 C) and bake another hour. Remove from oven and cool at least 1 hour before serving. Serve at room temperature or reheat and serve warm.
Drink Pairings
SPAGHETTI BOLOGNESE
Ingredients
Serves 4
2 oz (60 g) pancetta, diced
2 tbsp (30 ml) butter, divided
1 large onion, finely diced
1 garlic clove, finely minced
1 large carrot, finely diced
1 celery rib, finely diced
½ lb (250 g) extra lean ground beef
½ lb (250 g) extra lean ground pork
2 tsp (10 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1 tbsp (15 ml) tomato paste
¾ cup (175 ml) Italian red wine
¾ cup (175 ml) tomato passata (crushed tomatoes)
1 cup (250 ml) beef stock
1 cup (250 ml) homogenized milk
8 oz (250 g) dry spaghetti
1 tbsp (15 ml) butter
2 tbsp (30 ml) grated Parmesan
basil, for garnish
Instructions
- In a large Dutch oven over medium heat, cook pancetta in 1 tbsp (15 ml) butter until fat has rendered. Add onion, garlic, carrot and celery. Cook until vegetables have softened, stirring frequently, about 10 to 15 minutes.
- Turn heat up to medium-high, crumble ground beef and pork into pot. Season with salt and pepper. Break up meat and stir into vegetables. Cook until meat has browned lightly, about 20 to 25 minutes.
- Add tomato paste and cook until paste has caramelized slightly, about 10 minutes. Add wine and stir to scrape up browned bits from bottom. Add crushed tomatoes, beef stock and milk. Turn heat down to a simmer and cover. Simmer for about 3 hours, stirring occasionally. Sauce should be thick with fat on top.
- Add spaghetti to boiling salted water, and cook according to package instructions. Put aside ½ cup (125 ml) of pasta water, then drain pasta and add to sauce. Add 1 tbsp (15 ml) butter and Parmesan, toss until pasta is coated. If too dry, add some reserved pasta water. Serve on a platter, garnish with more grated Parmesan and basil, as desired.