Apple Pie With Hazelnuts And Dried Sour Cherries Recipes

Steps:

• To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
• Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
• Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming. Gather the dough together into a ball, then press and fold a few times until fully combined. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the apples, granulated sugar, lemon juice and salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Stir in the apple mixture and bring to a simmer. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer. Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day.
• Roll out 1 disk of dough on a lightly floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour.
• Scrape the filling evenly into the chilled pie crust. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving space between each. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers. Refrigerate the pie to firm up the pastry again, 1 hour.
• Place a foil-lined baking sheet on the middle oven rack; preheat to 375˚. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours. Transfer the pie to a rack to cool completely.

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Steps:

• For crust:
• Blend first 4 ingredients in processor 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add 1/4 cup ice water. Blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide in half. Shape into disks. Wrap in plastic and chill 1 hour.
• For filling:
• Position rack in bottom third of oven and preheat to 375°F. Mix cherries and whisky in small bowl. Let stand 30 minutes, stirring occasionally. Stir apples, sugar, and cinnamon in large bowl. Fold in cherry mixture.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Mound filling in crust (filling will be high). Roll out remaining dough disk to 13-inch round and drape over pie. Fold top and bottom overhangs together to seal. Crimp edge of crust decoratively. Brush glaze over top of crust, but not crust edge. Cut several small slits in top crust.
• Bake pie 10 minutes. Cover crust edge with foil and bake until apples are tender, about 50 minutes longer. Cool pie 30 minutes. Serve warm or at room temperature with cream or vanilla ice cream.

Steps:

• Make filling:
• Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
• Make pastry dough:
• In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.
• Preheat oven to 350°F.
• Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.
• Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.
• Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature.

Steps:

• Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour.
• Cook apples in juice for 10 to 15 minutes or till tender.
• Stir remaining ingredients together.
• Add to apples and mix well.
• Put prepared pie crust in a 9-inch pie pan.
• Pour prepared apple mixture into crust.
• Top with 2nd crust.
• Brush with milk and sprinkle with sugar.
• Bake at 400° for 50 minutes or till done.