Raifort Apple Pie Apple Horseradish Pie Recipes

RAIFORT APPLE PIE (APPLE HORSERADISH PIE)

Steps:

• To prepare the fresh horseradish --
• Wash and peel a 2-inch length of a horseradish root as you would a potato and dice it into small cubes.
• In a blender jar, place enough of the cubed horseradish to cover the blades of the blender.
• Cover the cubed horseradish with cold water, and add several crushed ice cubes.
• Cover and blend, stopping to scrape down the sides of the jar and add more of the cubed horseradish, until you have it all blended. If necessary, add more water or crushed ice to keep it cold and moist enough to complete the grinding.
• When the mixture reaches the desired potency, usually after about 3 minutes, add freshly-squeezed lemon juice to stop the enzymatic reaction in the root. Use about 2 tablespoons of lemon juice for each cup of grated horseradish.
• Refrigerate the prepared horseradish in an airtight container until ready to use.
• To prepare the Raifort Apple Pie --
• Preheat oven to 425'F.
• In a large bowl, stir together all the ingredients for the filling, including the 4-1/2 tablespoons of horseradish.
• Place one pie crust on the bottom of a 9" pie pan, pour the filling in, and top with the second crust, crimping the edges.
• Cut several slits in the top crust to allow steam to escape.
• Place the pie in the oven on the bottom-most rack and immediately reduce the temperature to 400'F.
• Bake 40 to 50 minutes or until apples are tender and crust is golden brown.
• It may help to cover the edges of the crust with tinfoil after 15-20 minutes to help keep them from over-browning.

ULTIMATE APPLE PIE

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.