TGON Bakes: William Tell Apple Pie

TGON-BAKES-WILLIAM-TELL-APPLE-PIE
Source: William Tell (Original) art by Roger Payne at The Illustration Art Gallery

It was William Tell who made the tale about shooting an apple off someones head famous. Although this was already on November 18, 1307, throughout the years, many movies have been created with his subject. With the latest coming out in 2012: The legend of William Tell. But there are of course more things you can do with apples, for example making this apple pie!

TGON-BAKES-WILLIAM-TELL-APPLE-PIE
Source: deadline.com/tag/brendan-fraser/

Ingredients

Crust
230 gr unsalted butter
350 gr all-purpose flour
1/2 teaspoon kosher salt
120 ml to 160 ml of ice water

Apple filling
55 gr unsalted butter
100 gr granulated sugar
110 gr packed brown sugar
1 teaspoon vanilla bean paste or pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
2 kilograms various sweet and tart apples, peeled, cored, and sliced into 1/4 to 1/2-inch slices
2 tablespoons apple cider vinegar
1 tablespoon tapioca flour
2 teaspoons cornstarch
1 egg white, lightly whisked
Coarse sugar, for sprinkling

TGON-BAKES-WILLIAM-TELL-APPLE-PIE
Source: koreus.com/videos/compilation-gag/nouveau/15

How to bake

Crust
1. Cut the butter into 1/2-inch cubes and place in the freezer for 10 minutes.
2. Combine the flour and salt in the bowl of a food processor and pulse to combine.
3. Add the butter and continue pulsing until the majority resembles coarse meal and the remainder of the butter is the size of small peas.
4. Transfer the mixture to a large mixing bowl.
5. Run your hands through the flour, using your fingers to pinch any remaining larger pieces of butter into smaller crumbles.
6. Add 1/2 cup of cold water to the mixture and toss with your hand until shaggy clumps begin to form.
7. Sprinkle more water over the flour, 1 tablespoon at a time, until about three-quarters of the dough holds together when squeezed with your fingertips; the remainder should still quite dry and crumbly.
8. Turn the entire mixture onto a work surface.
9. Gather the loose bits into the dough and use the heel of your hand to press, i.e. smear, the dough out in a few forward, sharp motions.
10. Divide the dough in half with a bench scraper and transfer each section to a sheet of plastic wrap.
11. Gather the edges of the plastic wrap tightly to form a round mass.
12. Use the heel of your hand to flatten the ball into a disk — this allows you to shape the dough and collect any remaining crumbs.
13. Chill the dough for at least one hour, or overnight.
14. Remove the disks from the refrigerator, unwrap, and place on a lightly floured work surface.
15. If refrigerated longer than one hour, let sit for 15 to 20 minutes until pliable.
16. Begin rolling out the first disk, rotating the dough a quarter of a turn after every few rolls and lightly dusting the underside with additional flour to prevent sticking.
17. Continue rolling until the diameter of the dough is 3 to 4 inches (8 to 10 cm) and about 1/8 to 1/4 inch (0,3 to 0,6 cm) thick.
18. Use a bench scraper to gently loosen the dough from the work surface.
19. Fold the dough in half away from you, lift, and carefully arrange over the pie plate, aligning the seam with the centre of the pan.
20. Open it up and gently ease the dough into the bottom and sides of the pan.
21. Roll out the other portion of dough into a circle about 1 inch (2 cm) larger than the pan.
22. Transfer this round to a parchment-lined baking sheet.
23. Refrigerate both the bottom crust and the top crust for at least 30 minutes.

The pie
1. Melt the butter in a large Dutch oven over medium heat until it is foaming.
2. Add the sugar, brown sugar, vanilla, cinnamon, and nutmeg to the butter and stir until combined.
3. Gently fold in the apples.
4. Cover and cook the apples, while stirring occasionally, until the liquid is boiling and the apples have started to soften. This takes about 10 minutes.
5. Meanwhile, whisk together the cider vinegar, tapioca flour, and cornstarch in a small bowl.
6. Make a well in the apples and pour the mixture into the bottom of the pot.
7. Gently toss to combine.
8. Continue cooking for another 5 to 10 minutes, you want the apples to become tender but still have a little bite.
9. Allow the warm filling to cool at least 30 minutes, or overnight, before continuing.
10. Place a parchment-lined baking sheet on the centre rack in the oven and preheat to 425°F (220°C).
11. Remove the pie pan from the refrigerator and brush the insides of the pie shell with a thin layer of egg whites.
12. Using a slotted spoon or spider, transfer the cooled apples to the pie, creating a tall mound in the centre.
13. Pour the excess juices from the Dutch oven into a liquid measuring cup.
14. Drizzle 120 ml of the liquid over the apples and discard the rest.
15. Drape the second round of dough over the pie.
16. Use kitchen shears to trim the excess to about 3/4 inch (2 cm).
17. Fold the edge of the top crust over the bottom crust and gently pinch to seal. 18. Use the index finger of one hand and the thumb and index finger of the other to create a fluted edge.
19. Cut 5 slits into a star pattern in the centre.
20. Brush the top crust with remaining egg whites and sprinkle with coarse sugar.
21. Place the pie on the preheated baking sheet and cook for 25 minutes.
22. Reduce heat to 325°F (160°C) and cook until golden brown and bubbling. This takes about another 45 minutes.
23. Cool the pie on a wire rack for a minimum of three hours, or overnight, before slicing and eating!

SOURCE

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