King Arthur Apple Pie Recipes
APPLE CAKE, KING ARTHUR
Make and share this Apple Cake, King Arthur recipe from Food.com.
Provided by Pa. Hiker
Categories Dessert
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Butter a 9 ½" to 10" (2" deep) cast-iron skillet; or a 9" square cake pan.
- Combine the apples with the brown sugar, apple juice concentrate (do not dilute), spices, and salt. Set aside.
- Combine the flour, sugar, baking powder, and salt. Set aside.
- Mix the warm milk, egg, melted butter, and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet.
- Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily towards the edges of the pan.
- Sprinkle with coarse sparkling sugar, if desired.
- Bake for about 50 to 60 minutes, till it's light brown and a cake tester inserted into the center comes out clean.
- Remove from the oven, and cool for about 5 minutes.
- Loosen the edges of the cake from the pan, and cool for another 20 minutes or so.
Nutrition Facts : Calories 314.6, Fat 10.4, SaturatedFat 6.2, Cholesterol 52.2, Sodium 372.7, Carbohydrate 53.1, Fiber 2.6, Sugar 32.9, Protein 4
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- To make the crust: Place the flour and salt in a large bowl., Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain., The water should be ice cold and added gradually, mixing a little with a fork after each addition.
- Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum., When the dough starts to hold together a bit gather it with your hands and form it into a ball., Wrap and chill the dough for half an hour before rolling it out.
- While the dough is chilling, make the filling., To make the filling: Mix the apples with the flour, sugar and spices., Preheat the oven to 425°F., Transfer the dough to a floured board.
- Roll the dough until it's 2" larger in diameter than the top edge of the pie pan., Transfer the dough to the pan, and flute the edges., Pour them into the prepared pie pan., To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy., Spread this mixture evenly over the top of the apples., Place the pie on a baking sheet to catch any drips, and bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 30 minutes., Remove the pie from the oven and cool to lukewarm before slicing., Store, refrigerated, for up to 5 days.
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- To make the crust: Whisk together the dry ingredients, then work in the cold butter until the dough is unevenly crumbly.
- Sprinkle in the ice water, enough to make a cohesive, pliable (not crumbly) dough., Divide the dough into two pieces, one 1/3 of the dough, and the other 2/3 of the dough.
- Wrap in plastic or waxed paper, and refrigerate for 1 hour, or for up to 3 days., Remove the dough from the refrigerator about 30 minutes before you want to roll it.
- While the dough is warming, prepare the filling., Preheat the oven to 350°F with a rack in the center position., To make the filling: Microwave the apple slices, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of "bite." Drain, transfer to a bowl, and stir in the remaining filling ingredients., Use 2/3 of the dough to make the bottom crust.
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- To make the crust: In a medium bowl, whisk together the flour and salt., Work in the shortening until the mixture is evenly crumbly.
- Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of a dime., Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.
- When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper.
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