by Molly Clark '16
Most people would like to think that the fastest method of cooking is the easiest, but in reality, the best method is to start making desserts in advance. No, that doesn’t mean that you should be scrambling between cookie doughs the day before Thanksgiving. Prepare to bake your desserts in the days preceding Turkey day. For this recipe, you should be taking your time and working on each piece while the rest is chilling or in oven. Ingredients:
Begin by preparing the dough for the cinnamon crumble topping. To do this, you will need to allow the salted butter to soften. When the butter is soft and at room temperature, blend it with an electric mixer, or by hand with a whisk, until it is smooth. At this point, combine it with confectioner sugar until both ingredients are fully incorporated. When this is achieved, add your flour in three separate parts so that it may be mixed easily. Cover your dough in plastic wrap and place it in your refrigerator to chill until it becomes firm. Now, you will need to make the dough that will be used for your bottom crust. Use a food processor to mix the flour, salt, sugar, butter, and shortening. Continue to pulse the ingredients until each produced bit is about the size of a pea. At this point, while the food processor is still running, begin to add the water and continue to mix the ingredients until a ball of dough is formed. This dough should be left to chill for 30 minutes. When both doughs have finished chilling, preheat your oven to 325º F. Roll out the cinnamon crumble dough and bake for 18 to 20 minutes. During the time required for it to bake, roll out the dough for the bottom crust, and place it on the pie tin. At this point, the first dough should be finished with baking, and resemble a giant shortbread cookie. Please allow it to cool before you smash it to bits on the next part of its journey. While it cools, turn your attention toward the filling of your pie. Begin your filling by peeling and chopping your apples into small cubes. The number of apples you will need may vary depending on their size. I tend to use larger apples when baking, but if you are using smaller ones, you may need up to eight apples. When this is completed, melt the butter in a saucepan over a medium-low heat on the stove. After it is completely melted, add sugars, vanilla, cinnamon, and nutmeg. Next, add the flour and water. Set your stove to a low heat and allow the mixture to simmer for five minutes. Please be careful not to stir it too much at the point, or the sugars may crystalize and ruin your mom’s good saucepan. Now, you may assemble the pieces of the pie. Alternate between adding apple chunks and cinnamon sauce to your pie crust in order to have an even spread of flavor and texture. Place your pie in the oven and allow to bake for 60 minutes. While the pie bakes, crush your giant shortbread. Please be careful that crumbs do not spill everywhere. They are absolutely critical to creating a nice texture for the topping. Place the crumbles into a bowl along with the tablespoon of melted butter. Add cinnamon, nutmeg, and sugar. Mix thoroughly, and place the mixture on your pie during the last ten minutes of baking. When it is finished, you will have a delicious pie filled with all of the cinnamon-apple goodness that people come to expect from the holidays. Enjoy and happy Thanksgiving!
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