APPLE PIE
(Using B & S Crust Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
Crust: |
||
| B & S Crust Mix |
100.00 |
500.00 |
| Unsalted Butter |
20.00 |
100.00 |
| Margarine |
12.00 |
60.00 |
| Shortening |
10.00 |
50.00 |
| Ice Cold Water |
25.00 |
125.00 |
Filling: |
||
| Apples |
88.00 |
440.00 |
| Cinnamon |
0.80 |
4.00 |
| Nutmeg |
0.40 |
2.00 |
| Brown Sugar |
12.00 |
60.00 |
| All Purpose Flour |
4.00 |
20.00 |
| Lemon Juice |
-As Desired- |
|
| Lemon Zest |
-As Desired- |
|
| Salt |
0.60 |
3.00 |
PROCEDURE:
Filling:
- Peel, core, and chop apples.
- Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
- In another bowl, sprinkle apples with the juice and zest of 1 lemon and toss.
- Stir in the sugar-flour-spice mixture to evenly coat the apples. Set this aside.
Pie:
- Combine crust mix, shortening, margarine and butter. Rub in well using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Add ice cold water to bind the dough. DO NOT OVER MIX.
- Roll out the pastry on a square pan leaving an overhanging edge.
- Par-bake pie crust at 180°C for 15 minutes. Allow it to cool.
- Pour apple filling into the prepared crust.
- Using a pastry cutter, cut an even number of strips from the remaining rolled out dough.
- Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
- Brush the top of the pie with egg wash
- Bake at 180°C for 30 minutes.
- Allow it to cool completely and serve.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
