Note: This is a very forgiving pie so feel free to use any crust you like, including a favourite one if you have it. I usually make this with Royal Gala apples but you can use whatever apples you wish.
For the crust:
3 cups all-purpose flour (plus extra for dusting)
1 tsp. salt
1/2 cup unsalted butter, cold and cut into very small pieces
1 cup vegetable shortening, cut into small pieces
1/2 cup to 1 cup ice waterIn a large bowl, combine the flour and salt.
Add the butter and shortening and with your fingers, gently begin working the fat into the flour mixture. Rub the butter and shortening into the flour until you have a mixture that is very coarse and looks like large flakes of oatmeal.
Begin adding the ice water by adding 1/2 a cup. Start gathering the dough into a ball. If it comes together, you can turn it out onto a well-floured surface. If not, add a bit more water (a tablespoon at a time) until it comes together.
Turn it out onto a well-floured surface and knead lightly 2 or 3 times, until it comes together into a ball. (Do not knead the dough for too long or it will be tough!). Wrap the dough in plastic and refrigerate for at least 30 minutes, but you can refrigerate it for up to 2 or 3 days.
This one recipe will yield two single 9-inch pies or one double 9-inch pie.
For the filling:
6 or 7 apples, peeled and sliced into 1/4-inch slices
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tbsp. finely grated orange zest
2 tbsp. Grand Marnier
1/4 cup butter, cut into small piecesCombine all the filling ingredients (except the butter) in a bowl and mix well. Set aside.
Remove the dough from the refrigerator and divide in half. Put half in the refrigerator for another pie.
Flour a work surface and gently roll the dough into an 11-inch round (it should be about 1/8th to a 1/4-inch thick). Use a light touch with the dough as you don’t want to overwork it.
Transfer the dough to a 9-inch pie plate or pie tin. Trim the excess dough and crimp the edges decoratively or simply roll them under so that you have an even edge.
Take the prepared filling and pack it into crust. Dot the filling with the butter and then put the pie in the refrigerator for 30 minutes.
For the crumb topping:
1 cup flour
1 tsp. cinnamon
1/4 cup white sugar
1/4 cup butter, cut into small piecesPreheat the oven to 375 degrees F.
While the pie is in the refrigerator, mix all of the topping ingredients together, rubbing the butter into the flour/sugar mixture until you have a very crumbly topping.
Once the pie has chilled, sprinkle the topping evenly over the pie.
Bake the pie in the centre of the oven on a baking sheet to avoid any spills. The pie usually takes about an hour and ten minutes to an hour and fifteen minutes. It’s done when the crust and topping are golden and the apple filling begins to bubble through the topping.
Let cool for at least 30 minutes for slicing and serving.
So, I have never made this fantastic bread before and I am such a fan of the "no knead bread" recipes, that when I found this one, I had to try it. Ethan was supposed to attend a party at a friends house and this is where this Challah was supposed to go, but of course the child who never gets sick is under the weather so I am now stuck with this huge Challah loaf while on a low carb diet. Lovely! This beauty will be great for the rest of the men in my family though, it will be enjoyed sliced and toasted then spread with butter, jam, nutella etc, the rest will be sliced and used for the best french toast, because it is a fact that only THE best French toast is made with Challah. I added some cinnamon sugar to the top of this with slivered almonds, to be a little fancy shmancy but you don't have to. Hello you Beautiful Braided Beefcake!! 1 3/4 cups lukewarm water 1 1/2 tbl instant yeast 1 1/2 tbl kosher salt (1 1/2 tsp table salt) 4 lg eggs, slightly beaten 1/2 cup honey 1/...
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