Apple Pie With White Sonora Wheat Crust Recipes

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

Steps:

• CRUST
• If you are homemilling the White Sonora wheat, try to do it at least 30 minutes before you mix the dough, so there is time to refrigerate/freeze the flour to cool it down. I mill right into my stand mixer bowl, cover it and put it in the refrigerator.
• In the bowl of a stand mixer/paddle attachment or food processor/metal blade, briefly pulse or whisk the flour, sugar and salt. Add the butter pieces and mix until they are about thumb-nail size. You can also do this by hand by smashing all of the butter pieces with your thumb or a spoon. Then add the cold water and mix for just a few seconds until the water is incorporated.
• Flour your counter and remove the dough from your bowl. Bring it together and knead the dough about 5 times.
• Flour the counter again and the dough on all sides. With a rolling pin, roll the dough into a rectangle about 1/2" thick. Cut the dough in half, and fold each half into two small squares. Wrap them and refrigerate for at least 30 minutes and up to three days. You can freeze the dough for up to three months.
• Do not bring the dough out of the refrigerator until you have peeled and cut the apples for the pie filling, as that can take 30+ minutes and cool dough is easier to work with.
• FILLING
• Cut, peel and slice 6-8 apples.
• In a medium saucepan, melt the butter. Then add the flour and cornstarch, and stir to form a paste. Let it come up to a simmer. Then add the water, brown sugar and white sugar. Bring to a simmer again, and turn off the heat. Stir in the ground cinnamon, ginger and nutmeg.
• ROLLING AND CUTTING THE CRUSTS
• Bottom
• After your apple pieces and filling sauce are ready, remove the pie crust dough from the refrigerator. On a floured counter, roll one of the cold dough pieces into a square about 12" x 12".
• Using a bench scraper if needed, fold the dough in half and then quarters. Lift it into a standard pie plate, center it and unfold it. Gently press it into the pie plate. Trim any overhanging dough to the edge of the plate. Briefly knead the scraps together and set them aside.
• Re-flour your counter, and roll the second cool dough into a square about 12" x 12".
• Preheat the oven to 425F.
• Solid Top
• Fill the bottom crust with the apple pieces. Pour the warm filling sauce onto the apple pieces. (There is no need to mix it.) Cover with the second crust dough, trim the excess, and crimp the edges together.
• Brush with beaten egg, sprinkle with sugar, and cut a few vent slits in the middle of the pie.
• Skip to the Baking instructions below.
• Lattice Top
• Cut 10-12 diagonal strips about 1 inch thick on the rolled out second dough. You may have 2 extra strips when finished. Look at the photo gallery to get a sense of the gaps size needed to be able to pour the filling through. If you want a tight weave, add the filling before laying the lattice top.
• Fill the bottom crust with the apple pieces. Do not add the filling sauce yet.
• Lay five lattice pieces east-west and then, starting with the longest middle piece, lay a north-south strip. Weave it over and under the east-west strips. Do this working outward with two more strips on each side. (See gallery for pictures of this process.)
• Trim the excess dough from the ends of the lattice and crimp the edges of both crusts together.
• Stir the filling sauce. If it has thickened, reheat it to thin it, then pour it slowly over the lattice, mostly in the middle, avoiding pooling at the edges of the pie. It will distribute nicely inside the pie during the long bake, and the crust won't need an egg wash or sugar.
• For hand pies, roll the dough scraps until 1/8-1/4 inch thick, cut into several pieces, add a dollop of jam to one side of each piece, then fold, crimp and bake in a pan next to the pie for 20-25 minutes.
• BAKING
• Put the uncovered pie in the preheated oven and bake it for 15 minutes at 425F.
• Lower the temperature to 350F, slide a baking sheet under the pie to catch any overflow, and add a pie shield or aluminum foil around the edge of the crust.
• Bake for an additional 35-45 minutes, until the apples are soft and you see bubbling through the lattice or vents.
• Let the pie cool 30-60 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Steps:

• Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
• Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.