Dough:
8 ounces Unsalted butter
8 ounces All-purpose flour
1 teaspoon Salt
3 fluid ounces Water, ice cold
Filling:
1 pound Apples, peeled, cored, large dice
1 ounce Unsalted butter
2 ounces Granulated sugar
1/4 teaspoon Cinnamon, ground
1/2 fluid ounce Vanilla extract
2 fluid ounces Apple brandy
Egg wash:
1 Egg
1 fluid ounce Milk
Sanding sugar, as needed
Yield: 4 Pies
7. Place the pies in the freezer until frozen. (Freezing will help prevent the butter running from the high-butter-content crust during baking.)
8. Preheat the oven to 400°F (200°C). While the pies are baking, rotate them occasionally. Bake until the apples are tender and the crust is evenly browned, approximately 20 minutes. Serve at room temperature, dusted with powdered sugar and accompanied by whipped cream or ice cream.
Notes: Method: Baked Fruit
8 ounces Unsalted butter
8 ounces All-purpose flour
1 teaspoon Salt
3 fluid ounces Water, ice cold
Filling:
1 pound Apples, peeled, cored, large dice
1 ounce Unsalted butter
2 ounces Granulated sugar
1/4 teaspoon Cinnamon, ground
1/2 fluid ounce Vanilla extract
2 fluid ounces Apple brandy
Egg wash:
1 Egg
1 fluid ounce Milk
Sanding sugar, as needed
Yield: 4 Pies
7. Place the pies in the freezer until frozen. (Freezing will help prevent the butter running from the high-butter-content crust during baking.)
8. Preheat the oven to 400°F (200°C). While the pies are baking, rotate them occasionally. Bake until the apples are tender and the crust is evenly browned, approximately 20 minutes. Serve at room temperature, dusted with powdered sugar and accompanied by whipped cream or ice cream.
Notes: Method: Baked Fruit
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