Thursday, July 8, 2010

Apple Pat-a-Pie

I read this in Today's Parent magazine, haven't made it yet but looking forward to making this in the fall with fresh-picked Ontario apples.

If you make it beforehand and have any tips or things to add please post a comment :)

Filling
3 large apples (peeled, cored, cut into wedges about 5 cups)
1/2 cup raises or dried cranberries
1/2 sugar
2 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt

Crust
2 1/2cups flour
1  tbsp sugar
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup canola oil
1/2 cup 2% milk

Using your hands, toss apples with raisins, sugar, flour, cinnamon and salt.  It's OK if apples don't absorb all the dry bits.  Let stand, stirring occassionally.

Using a fork, stir flour, sugar, ginger and salt.  Make a well in the center.  In measuring cup add oil with milk and then pour into the well.  Stir with fork until dough starts to come together.  Use hands, gently pat to form a ball.

cut off 1/3 of dough and set aside.

Break the large piece of dough into smaller pieces and press over bottom and up the sides of pie plate.

Put the reserved dough between 2 sheets of waxed paper.  Press to flatten and then cut into shapes.
- triangles
- use cookie cutters for shapes if you'd like

Fill the pie shell with apples.  Overlap the pastry pieces to make the crust. It's ok if it doesn't cover completely.

Place on baking sheet to catch the over spill (if any)

Bake in the LOWER part of the PREHEATED Oven  400F for 20 minutes.

This will help the crust stay crisp.

Then reduce heat to 350F and continue to bake until the crust is deep golden brown and it's bubbling. (about 40 minutes)

If the crust starts to darken before it's bubbling cover with tin foil.

Let it cool completely before cutting.

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