Old English Spiced And Fruited Sugar For Apple Pies Etc Recipes

Steps:

• Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.

Steps:

• If you have no dried citrus zest, first make your dried orange & lemon zest by placing into a warm oven (just after it has been turned off) and leaving it to dry over night; or, if it is summer, cover and leave outside. (Place zest on a tray lined with greaseproof paper.).
• When you are ready to make the spiced sugar, simply mix all the spices in with the sugar - mixing well.
• Add the dried citrus zest, pour into a clean jar or airtight container and keep in a dark, cool and dry place for up to 3-4 months.
• You can make this with fresh citrus zest if you do not intend to keep it for longer than a week or two.
• Use in: Apple and all types if Fruit Pies, Crumbles, Sprinkles for Cakes and Bakes, Baked Desserts, Mulled wine & hot Beverages, Fruit salads, Trifles, Compotes and Purees.

Steps:

• Heat oven to 425°F.
• Spray pie pan with cooking spray. Place crust in pan and crimp edges.
• Toss apples with lemon juice. Stir in sugars and flour.
• Pour into prepared crust.
• Mix sugar into oatmeal. Cut margarine into oatmeal, I do this with my fingers, you can use two forks or pastry blender.
• Sprinkle oatmeal mixture on apples.
• Place in oven for about 25 minutes Then take out and place foil around edges and put back in oven for about 20 minutes more.
• Allow to cool before serving at least 15 minutes.

Steps:

• For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
• In a separate bowl, beat 4 of the eggs with a fork until fluffy and pale yellow.
• Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
• Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to overnight.
• For the filling: In a bowl, coat the apple slices with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon and nutmeg, and toss to evenly coat. Set aside.
• Preheat the oven to 375 degrees F.
• Dust a clean surface with flour. Using a rolling pin, roll out the dough, one disk at a time, to 1/4-inch-thick, about 12 inches in diameter.
• Spray the pie pan with nonstick cooking spray. Roll one portion of the dough onto the rolling pin and carefully lift into the pan, leaving the excess dough hanging over the edge. Spoon the fruit filling into the pan, creating a mountain of fruit. Then push down the center of the filling pile to even it out, and trim the crust. Roll the second portion of the dough onto the rolling pin and place over the filling, with the excess dough hanging around the edges of the pan. Flute the edges of the crust by pinching dough between your thumb and forefinger all the way around the edge. Cut holes in the top crust with a paring knife or poke holes with a fork to allow steam to escape. Beat the remaining egg, and brush the piecrust with the egg wash using a pastry brush or your fingers. Sprinkle the crust with the turbinado sugar. Bake until golden brown and the juices begin to bubble, about 1 hour.
• Cool the pie for several hours before cutting and serving (if you can wait that long!).

Steps:

• Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
• Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
• Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
• Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.

Steps:

• Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
• Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
• Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
• Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.