It's hard to believe that Thanksgiving has come and gone... at least we have some reminders of the day in our fridge that we are slowly enjoying. My parents hosted our family, my uncles, cousin and our family friends. After work on Wednesday, I rushed home to start cooking my share of the meal. Wednesday night, I made an apple pie, be it not the prettiest apple pie, but it tasted great. I learned that the oven time is NOT an alarm clock. I set it and lay down, thinking I'd just shut my eyes and rest while it was cooking... well, the timer went off and I must have been in a deep sleep because it did not register. The pie is cooked, not completely overdone, but definitely cooked more than I had wanted it to. After a great nights sleep, Thursday morning, I made
spinach & artichoke stuffing. When I arrived at my parents house, I made the garlic roasted mashed potatoes. I also helped my mother with popovers! We had a gorgeous and delicious spread of food to consume. It was a great evening with family and friends.
Apple Pie
King Arthur
Crust
2 1/2 cups Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup (1 stick) cold unsalted butter
1/2 cup plus 1 to 2 tablespoons ice water
Filling
8 cups sliced apples
2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup
boiled cider or undiluted apple juice concentrate
2 tablespoons butter, diced in small pieces
Directions
1) In a medium bowl, whisk together the flour and salt.
2) Cut in the shortening until it's in lumps the size of small peas.
3) Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.
4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough
5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot.
6) Fold the dough over on itself three or four times to bring it together, then divide it in half and pat it into two disks 3/4" thick.
7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.
8) Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's baked.
9) Combine the sliced apples and lemon juice in a large mixing bowl.
I sliced the apples really thin as suggested on the KAF website. It makes the slices look nice and clean and I personally think it tastes better.
10) In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.
11) Roll out half of the pastry to a 13" circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.
12) Spoon the apple filling into the pan. Dot the top with the diced butter.
13) Roll out the remaining pastry to an 11" circle. Cut decorative vent holes, if desired. Carefully place the pastry over the apples.
14) Time to preheat the oven to 425°F.
15) Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.
16) Flute the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
17) Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly.
18) When the pie is done, remove it from the oven and cool it completely before slicing.
Roasted Garlic Mashed Potatoes
1 head of garlic
5 lbs Yukon Gold pototoes
1 container Cabot sour cream
2 sticks Cabot unsalted butter
1/2 tsp salt
1/4 tsp freshly ground pepper
Slice of the top of the head of garlic. Wrap in tin foil and roast in an oven for 50-70 minutes at 375.
Wash and peel the potatoes. Slice in 4 sections and place them in a stock pot. Cover with water and bring to a boil. Cover and simmer for about 20 minutes or until cooked. Test with a fork after about 13 minutes.
Drain the water, and return the potatoes back to the pot. Using a potato masher, encorporate the sour cream, butter and roasted garlic cloves until you get the a creamy and garlicy flavor. I used the whole container of sour cream and about 14 tbsp butter and about 10 or so garlic cloves. Salt & pepper to taste. I estimated how much I used but I don't like my potatoes too salty or peppery.
Stay tuned for posts about the popovers and a few other dishes!
