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SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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APPLE PIE: THE ALL AMERICAN DESSERT

APPLE PIE: THE ALL AMERICAN DESSERT


Ingredients

Vegan Pie Crust

  • 1 cup organic pastry flour
  • 1 cup organic whole wheat flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup coconut oil, pre-chilled in either freezer or fridge
  • 3/4 cup apple-flavored whiskey (we used Crown Royal) or other liquor or water

Filling

  • 8 whole apples, peeled, core and thinly sliced
  • 1/4 cup brown sugar
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 tablespoons arrowroot powder
How to Make

Stage 1 - Peel, Coat and Soak The Apples

  1. Start by peeling all of your apples followed by coring and chopping the apples into small slices. Place all your apple slices into a large bowl
  2. Add your coconut and brown sugar into the bowl of apple slices, and toss everything together
  3. Pour the sugared apples into a colander and place over a smaller bowl. Let these apple slices sit in the colander for at least 30 minutes while you tend to the crust. The bowl underneath the colander will collected a delicious and flavored syrup to be used for later

Stage 2 - Tending to Your Apple Pie Crust

  1. Start by placing your flours, sea salt and cinnamon into a food processor. Pulse several times simply to quickly mix your dry ingredients together
  2. Next, take your coconut oil (which should be ice cold and very solidified) and add cut chunks of the oil into the food processor
  3. Pulse everything together in your food processor at least 6-7 times to break the coconut oil down further. Note: you want to pulse but not process. Processing will go too fast, give off heat and potentially melt your coconut oil. No good
  4. Follow by pouring the first half of your apple liquor into the food processor and pulse the crust together. Pulse at least 5-6 times as the ingredients begin to combine and create a mealy texture
  5. Add the next half of the apple liquor and pulse again. By now, you should have a nice, moist meal of your potential apple pie crust
  6. With your crust done, lay a piece of long plastic wrap on a flat surface. Pour half of your pie crust meal into one part of the plastic wrap. Roughly mold and press the meal together into a combined disc of a crust, then fold the other half of the plastic wrap
  7. Close your plastic wrap and press the wrap firmly into your disc, then place the crust into the fridge for at least 20 minutes
  8. Repeat the entire process with the other half of your pie crust meal
  9. While your pie crust discs are in the fridge (and the fats re-coagulating), you can tend to the remainder of your apple pie filling

Stage 3 - Finish Filling and Create Piecrust

  1. First, preheat your oven to 400 degrees Fahrenheit and place your baking rack on the bottom-most level
  2. A few minutes before taking your pie crusts out of the fridge, pour your sugared apples from the colander back into the original large bowl
  3. In the bowl, toss in your sea salt, cinnamon, ground allspice and arrowroot powder. Toss around until you feel everything has been well distributed and coated on the apples
  4. Next, take your first disc of apple pie crust out of the fridge, and unwrap it from the plastic wrap
  5. Take a similarly long piece of lightly floured parchment paper and lay your disc in the middle of one side of the parchment paper. Sprinkle a bit of flour directly onto your crust, then fold the other half of the parchment paper over to cover both sides of your pie disc
  6. Use a rolling pin to evenly roll and flatten your piecrust in all directions. You want to flatten the piecrust until you’ve gotten about a 1/4 inch thickness out of the crust
  7. Next, lie your flattened piecrust into your pre-greased (with coconut oil) or no stick pie dish and press it up close to the edges of your dish
  8. With your crust laid in the dish, lay your apple pieces into the crust, starting from the outside moving inward
  9. Continue until you’ve covered all the surface area of your pie with your apple filling, then you can move onto the lattice topping and final preparations

Stage 4 - Lattice Finish and Final Touches

  1. With your other disc of piecrust, repeat the same process as earlier by removing them from the plastic wrap and placing in a pre-floured piece of parchment paper
  2. Like earlier, use a rolling pin to flatten this crust until a similar 1/4 inch thickness
  3. Then, take a sharp knife (or a paring knife) and cut as many evenly-sized thin strips from the dough
  4. Take your first three strips and lay them flat onto your pie with about ~1 inch space between them, ensuring that all three strips make it across the entire diameter of the pie
  5. Take another strip of your flattened dough and weave it through the first three strips. You want to alternate between going over and under the existing strips to create a clean weave
  6. Repeat this weave with at least two more strips in order to create your full lattice top
  7. Finally, before placing in the oven, take a small brush and the bowl of syrup of the soaked apples (i.e. the juices that had dripped from the colander in Stage 1) and brush over the lattice top and the apple filling. Just be sure not to touch the syrup to the pie dish, otherwise the pie will stick to the pie dish after baking.
  8. Place your apple pie into the oven and bake for 30 minutes
  9. Once the apple pie is fully baked (and the lattice top is golden brown), take out of the oven and remove from the pie dish when it’s cooled… and enjoy!



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