Apple Pie

This recipe turns out a fabulous pie!  The crust is light and flaky and the filling treatment makes the insides moist but not wet.  You can edge the pie anyway you want, but I prefer the traditional fork or wave finish! You can see a video of the finished product at the bottom of this post!

Pie Crust:
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut
into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled,
cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn
flour)
Garnish:
Softly whipped cream or vanilla ice cream


Apple Pie Recipe
Pie Crust: In a food processor, place the flour, salt, and sugar and
process until combined. Add the butter and process until the mixture
resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water
in a slow, steady stream, through the feed tube until the dough just
holds together when pinched. If necessary, add more water. Do not
process more than 30 seconds. Turn the dough onto your work surface
and gather into a ball. Divide the dough in half, flattening each half into
a disk, cover with plastic wrap, and refrigerate for about one hour
before using.

After the dough has chilled sufficiently, remove one portion of the dough
from the fridge and place it on a lightly floured surface. Roll the pastry
into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the
counter and to ensure uniform thickness, keep lifting up and turning the
pastry as you roll (always roll from the center of the pastry outwards).)
Fold the dough in half and gently transfer to a 9 inch (23 cm) pie
pan. Brush off any excess flour and trim the edges of the pastry to fit the
pie pan. Cover with plastic wrap and place in the refrigerator. Then
remove the second round of pastry and roll it into a 12 inch (30 cm)
circle. Transfer to a parchment lined baking sheet, cover with plastic
wrap, and place in the refrigerator.

Make the Apple Filling: In a large bowl combine the sliced apples with
the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at
room temperature for at least 30 minutes or up to three hours. Then,
place the apples and their juices in a strainer that is placed over a
large bowl (to capture the juices). Let the apples drain for about 15-30
minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup
(960 ml) heatproof measuring cup with a nonstick vegetable spray, and
then pour in the collected juices and the 2 tablespoons (28 grams) of
unsalted butter. Place in the microwave and boil the liquid, on high,
about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80
ml) and is syrupy and lightly caramelized. (Alternatively, you could place
the juices and butter in a small saucepan and boil over medium high
heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it
sit at room temperature for about 10 minutes so it has time to soften.
Transfer the drained apples slices to a large bowl and mix them with
the cornstarch (corn flour). Then pour the reduced syrup over the apples
and toss to combine. Pour the apples and their syrup into the chilled pie
crust. Moisten the edges of the pie shell with a little water and then
place the top crust over the apples. Tuck any excess pastry under the
bottom crust and then crimp the edges using your fingers or a fork.
Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the
pie out towards the edge of the pie to allow the steam to escape. Cover
the pie with plastic wrap and place in the refrigerator to chill the pastry
while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven
rack at the lowest level and place a baking stone or baking sheet on
the rack before preheating the oven. Place a piece of aluminum foil on
the stone (or pan) to catch any apple juices. Set the pie on the stone or
pan and bake for about 45-55 minutes or until the juices start to bubble
through the slits and the apples feel tender (not mushy) when a sharp
knife is inserted through a slit. Make sure to cover the edges of the pie
with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for
about 3-4 hours before cutting. Serve warm or at room temperature with
vanilla ice cream or softly whipped cream. Store at room temperature
for 2 to 3 days.
Makes 1 - 9 inch (23 cm) pie

Bacon Wrapped Pork Loin with Apples and Sage

 Got this recipe from the Autumn LCBO magazine, the Ontario Liqour store periodical.  A great winter dish!

 The smoked thick cut bacon came from the Meat Lady at the Hamilton Market.  It cost as much as the tenderloin!

 Prepare the bacon slices to wrap around the tenderloin.

 Season the tenderloin with the chopped garlic, the sage and salt and pepper!

 Wrap and tie the pork ready to brown in the Dutch Oven!

 Brown on all sides and pull out and set on a wire rack in the roasting pan.

 Pop it into the hot oven for 30 minutes.

 Meanwhile prepare the apple sage sauce in the oil left over in the Dutch Oven!

 Pull the pork at 145 F, tent with foil and let it rest for twenty minutes, the meats internal temp will rise to the correct finished temp!

 Cook some Salmon for the non pork eaters as a courtesy...... lol

 The Tenderloin comes out of the tinfoil and onto the cutting board!

 Looks good with the steam rising off the roast!!!

 Roasted beets on the side and some garlic mashed potatoes!

 Plate and serve!

This dish was very very tender, the pork was melt in your mouth and the bacon was crisp and flavourful.

BACON-WRAPPED PORK LOIN WITH APPLES & SAGE
AUTUMN 2010
BY MARILYN BENTZ-CROWLEY

Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher’s case, as it tends not to be as watery as the bacon in the 500 g packages. For incredible flavour, seek out a dedicated butcher shop, such as Kingston’s Brothers Quality Meats, which smokes bacon on the premises.

2 large pork tenderloins,
total about 2 lbs (about 1 kg)
10 fresh sage leaves, very finely chopped,
or 1 tsp (5 mL) dried rubbed sage
2 to 3 large garlic cloves, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground
black pepper
9 to 10 slices thick-cut bacon
Kitchen twine
3 to 4 large apples such as
Cortland or Spy
1 large cooking onion
2 tbsp (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock

1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

3. Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)

4. When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.

5. Meanwhile, peel core and slice apples. Thinly slice onion.

6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.

7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.

Serves 6 to 8

Rough Apple Galette

Make this super easy Rough Apple Galette ahead of time, then when the steaks are finished grilling and the guests are eating them, fire this off in a 450 degree BBQ. Make sure your Apple wonder is not over the burner but on the cold side, your using your grill like an Oven now. When the steaks have been devoured, you are ready to pull this tasty apple desert off the grill and slip it under some French Vanilla Icecream. Serve hot, nothing but happiness here!

Ingredients

Pastry

• 1 cup plus 2 Tbsps flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter, cut into pieces
• 1/2 teaspoon vanilla
• About 2 Tbsps ice-cold water

Filling

• 4 tablespoons brown sugar, more to taste
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• About 6 apples, peeled, cored and sliced
• 1 tablespoon butter (optional)

Directions

Pastry

1. Make the pastry: Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.

Filling

1. Heat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet. Stir together the sugar, flour, and cinnamon in a bowl. Toss in the apples to coat, and dump onto the pastry. Dot with the butter. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won’t cover the apples completely. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.