This delicious pie recipe is by Lucinda Scala Quinn. Source: Martha Stewart Show, October 2008. Makes one 13-by-9 1/4-inch pie. Ingredients: 1/4 cup all-purpose flour, plus more for work surface. Lucindas Pate Brisee. 1 vanilla bean. 3/4 cup sugar. Pinch of coarse salt. 1 tsp ground cinnamon. 3 honeycrisp apples, peeled, cored, and cut into 1/2-inch wedges. 3 Cortland apples, peeled, cored, and cut into 1/2-inch wedges. 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges. 1 tbsp freshly squeezed lemon juice. 1 pint fresh raspberries. 2 tbsp unsalted butter, cut into small pieces. 1 large egg. 1 tbsp heavy cream. Fine sanding sugar, for dusting. Instructions: 1. Preheat oven to 375 degrees. Lightly flour work surface and roll one piece of pate brisee into a 15 x 12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing dough into corners. Trim dough to a 1-inch overhang all around. Chill while preparing filling. 2. Using a sharp knife, split vanilla bean lengthwise and scrape seeds into a large bowl. Add 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture into chilled crust, spreading evenly. Top with raspberries and butter. 3. On a lightly floured work surface, roll remaining piece of dough into a 15 x 12-inch rectangle. Drape over filling. Fold edge of top dough under edge of bottom dough. Press edges together to seal, and crimp as desired. Using a sharp knife, cut a few slits in top of dough to vent steam. Chill in refrigerator for 20 minutes. 4. In a small bowl, whisk together egg and heavy cream. Brush top of pie with egg mixture and sprinkle with sanding sugar. Bake until crust is deep golden brown and filling is bubbling, 65 to 75 minutes. Let cool slightly before serving.
27.04.2023 @ 08:35
This delicious pie recipe is by Lucinda Scala Quinn. Source: Martha Stewart Show, October 2008. Makes one 13-by-9 1/4-inch pie. Ingredients: 1/4 cup all-purpose flour, plus more for work surface. Lucindas Pate Brisee. 1 vanilla bean. 3/4 cup sugar. Pinch of coarse salt. 1 tsp ground cinnamon. 3 honeycrisp apples, peeled, cored, and cut into 1/2-inch wedges. 3 Cortland apples, peeled, cored, and cut into 1/2-inch wedges. 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges. 1 tbsp freshly squeezed lemon juice. 1 pint fresh raspberries. 2 tbsp unsalted butter, cut into small pieces. 1 large egg. 1 tbsp heavy cream. Fine sanding sugar, for dusting. Instructions: 1. Preheat oven to 375 degrees. Lightly flour work surface and roll one piece of pate brisee into a 15 x 12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing dough into corners. Trim dough to a 1-inch overhang all around. Chill while preparing filling. 2. Using a sharp knife, split vanilla bean lengthwise and scrape seeds into a large bowl. Add 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture into chilled crust, spreading evenly. Top with raspberries and butter. 3. On a lightly floured work surface, roll remaining piece of dough into a 15 x 12-inch rectangle. Drape over filling. Fold edge of top dough under edge of bottom dough. Press edges together to seal, and crimp as desired. Using a sharp knife, cut a few slits in top of dough to vent steam. Chill in refrigerator for 20 minutes. 4. In a small bowl, whisk together egg and heavy cream. Brush top of pie with egg mixture and sprinkle with sanding sugar. Bake until crust is deep golden brown and filling is bubbling, 65 to 75 minutes. Let cool slightly before serving.