Saturday, November 29, 2014
Jim St. James returns to the South Bend Farmer's Market on Saturday, November 29th starting at 10 am. Scott Jordans joins on lead guitar.
Award Winning Apple Pie Recipes!
#1 Blue Ribbon - no recipe available (Family Secret!)
Pie was baked by Organic Bread of Heaven (Market Vendor)
#2 - Caramel Apple Pie
1 Cup White Sugar
1/4 Cup Water
1 Stick Unsalted Butter
1/2 Cup heavy Cream
2 1/2 Cup Flour
1 Cup Cold Butter
1 t. Salt
1 t. Sugar
6-8 T. Ice Water
6-7 Cups Honey Crisp Apples
1 Cup Sugar
1 t. Lemon Juice
2 t. Cinnamon
Assemble layers of apples, caramel sauce.
Top finished layer with extra caramel sauce.
Bake @ 375° 45 min.
#3 -Apple Pie from the kitchen of Cathy McCann
1 1/2 c. Flour
1/2 tsp. Salt
1/2 c. Lard
1 oz. Cold Water
1/2 Thsp. Vinegar
Cut lard into flour and salt til it resembles corn meal. Mix remaining ingredients and add to dry mix. Chill. Roll pastry and prepare shell.
6 c. sliced apples (my family prefers a tart pie - i use Granny Smith or other tart, firm apple.)
Combine 3/4 c. sugar, 3 t. flour, 1 tsp. cinnamon, and a dash of salt. Mix with sliced apples and pour into prepared shell. Dot with butter. Add top crust. Cut 4-5 slits in crust to allow steam to escape. Sprinkle with cin/sugar mix.
Bake at 425° for 15 min., then 350° for 40 min. (test with toothpick for doneness.)
#4 - Greg's Spiced Apple Crumble Pie
For the crust: (enough for two pies)
2 1/2 cups all purpose flour
3/4 teaspoon fine sea salt
2 1/2 sticks unsalted butter
ice water as necessary
Mix either by hand or in a food processor, divide into two flattened disks, wrap and refrigerate before at least an hour before rolling out.
For the filling:
Your choice of apples (I used Granny Smith)
10-12 apples, peeled, sliced or chopped (enough for two pies)
1 cup packed light brown sugar, more to taste
2 Tbls. instant tapioca
Zest of several lemons
3-4 Tbls. fresh lemon juice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Prepare the apples, and mix all of the other ingredients and toss with apples and set aside. Taste and adjust, if necessary.
For the crumble topping:
1 1/2 cups all purpose flour
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1 1/2 sticks unsalted butter, cubed
mix the dry ingedients together and then work in the cubed butter, by hand until crumbly.
Pre-heat the oven to 425 degrees
Roll out the pastry on a floured surface and puttback in the refrigerator if you have time.
fill the pastry shells with the filling
sprinkle the crumble topping over the filling
Bake the pies in the lower portion of the oven for the first 15 minutes (My theory is that this might keep the bottom crust from being soggy?)
Then reduce the heat to 375 and continue baking for another 35-45 minutes until bubbly and the crust is nicely browned