Apple Pie With Havarti Crust Michael Symon Recipes

APPLE PIE WITH AGED HAVARTI CRUST

Steps:

• Before you begin-make sure all of your crust ingredients are as cold as they can be. This includes the butter along with the bowl and blade of the food processor.
• In the chilled bowl of your food processor, combine the flour, sugar, and salt. Pulse a few times to mix then add the chilled, cubed butter. Pulse until small crumbs form then pulse in the shredded cheese. Begin to add the ice water, 4 tablespoons at first then 1 tablespoon at a time after until a dough mass forms. You may not need all of the water-we don't want sticky dough. Turn the dough out and gently bring it in to a ball without overworking it. Cut it in half then flatten each ball in to a disk. Chill the two disks for at least an hour.
• Preheat your oven to 375 degrees F.
• For the apple filling: In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the cream and toss to coat. Set aside.
• After the dough has rested, keep one piece chilled while you roll out the other. Lightly flour a work surface. Roll out one piece into a 13-inch round. Brush off any excess flour. Line a 10-inch pie plate with the pastry round. Roll out the remaining pastry into a 12-inch round.
• Transfer the filling to the pastry-lined pie plate and dot with the butter. Trim the edge of the pastry even with the edge of the pie plate. Place the second pastry round over the filling, trim any excess and seal and crimp the edges. Cut small slits in the top and a small x in the middle, brush with the egg yolk and cream mixture and sprinkle with the raw/turbinado sugar.
• Place the pie on a rimmed baking sheet. Bake for 45 minutes. Remove from the oven and cover the edges with foil (to prevent overbrowning). Bake until the fruit is tender and the filling is bubbly, about 30 minutes more. Cool on a wire rack for at least 1 hour, if you can wait!

GRILLED APPLE CRISP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples.
• Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.
• (Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.)

APPLE PIE WITH HAVARTI CRUST (MICHAEL SYMON)

Steps:

• PREPARATION Before you begin, make sure all of the crust ingredients, the bowl and the food processor are as cold as they can be. In the chilled bowl of the food processor, combine the flour, sugar and salt. Pulse a few times to mix. Add the chilled, cubed butter. Pulse until small crumbs form, then pulse in the shredded Castello® Aged Havarti cheese. Begin to add the ice water, 4 tablespoons at first and then 1 tablespoon at a time until a dough mass forms. (You may not need all of the water, just make sure the dough is not sticky.) Turn the dough out and gently bring it in to a ball without overworking it. Cut it in half then flatten each ball in to a disk. Chill the two disks for at least an hour. Preheat the oven to 375°F. In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the cream and toss to coat. Set aside. After the dough has rested, keep one piece chilled while you roll out the other. Lightly flour a work surface. Roll out one piece into a 13-inch round. Brush off any excess flour. Line a 10-inch pie plate with the pastry round. Roll out the remaining pastry into a 12-inch round. Transfer the filling to the pastry-lined pie plate and dot with the butter. Trim the edge of the pastry evenly with the edge of the pie plate. Place the second pastry round over the filling, trim any excess, then seal and crimp the edges. Cut small slits in the top and a small "x" in the middle. Brush with the egg yolk and cream mixture. Sprinkle with the Turbinado sugar. Place the pie on a rimmed baking sheet. Bake for 45 minutes. Remove from the oven and cover the edges with foil (to prevent overbrowning). Return the pie to the oven and bake until the fruit is tender and the filling is bubbly, about 30 minutes more. Cool on a wire rack for at least 1 hour. Recipe Courtesy of Michael Symon.

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.