Christmas is a time of tradition, and for Rob Feenie, the multi award-winning executive chef at Cactus Club, and his family, that means apple pie. It not only tastes delicious but also fills the kitchen with the smell of love and happy memories. Its from Rob Feenies Casual Classics: Everyday Recipes for Family and Friends.
Cheddar Cheese
Apple Pie
Serves 8
Chefs Tip: Oven temperatures vary widely, and pastry can quickly become tough if it is overcooked. Check the progress of your baking often, especially the first time you make a recipe, and reduce the oven temperature if necessary.
1 recipe for pate brisée (see below), chilled for at least 2 hours
3 lbs Gala apples (7-8)
cup granulated sugar + 1 Tbsp for garnish
cup brown sugar, packed
2 Tbsp all-purpose flower
1 cup sharp extra-old Cheddar cheese, grated
Have ready a 9-inch pie plate. Line a baking sheet with parchment paper.
On a clean lightly floured work surface use a rolling pin to roll out two-thirds of the dough into a 13-inch round, about 1/8-inch thick. Place the dough into the 9-inch pie plate and trim the edges. Roll out the remaining dough into an 11-inch round, about 1/8 inch thick, and place on the baking sheet. Cover the 2 pastry rounds with plastic wrap and refrigerate until firm, about 30 minutes. While the pastry is chilling, make the filling.
Preheat the oven to 425F. Peel and core apples, then slice them into thin wedges about inch thick. In a medium bowl, toss apples with sugars and flour.
Once the pastry has chilled, arrange apples in the pie plate, heaping the fruit higher in the middle to create a nice dome shape. Lightly brush the edges of the pie shell with water. Plate the 11-inch round of pastry over the fruit and using a sharp knife, trim off any excess dough (discard it, or roll out this leftover dough, cut it into shapes, sprinkle with sugar and bake until golden). Press the 2 layers of pastry together and, using a fork or your fingers, crimp the edges to seal the filling. Lightly brush the top of the pie with water and sprinkle with the 1 Tbsp of sugar. Cut decorative vents in the top crust to allow steam to escape. Place the pie on the lined baking sheet to catch any drips, then bake for 20 minutes. Reduce the oven temperature to 375F and bake for another 50-60 minutes, or until filling is bubbling and crust is a deep golden brown. Allow the pie to cool to room temperature.
Just before serving, preheat the oven to 300F. Cut pie into individual servings and place on oven-proof plates. Sprinkle each serving with 2 Tbsp of cheese and heat in oven until pie is slightly warm and cheese has melted.
Pate Brisée (Pie Pastry Dough)
Makes 1 double or 2 single crust
9- or 10-inch pies
2 cups all-purpose flour
1 tsp salt
1 tsp of granulated sugar
1 cup unsalted butter, chilled, in 1-inch cubes
to cup ice water
In the bowl of a food processor, combine flour, salt and sugar. Pulse briefly to mix dry ingredients. Add butter, and pulse until mixture resembles coarse meal, 8-10 seconds.
With the machine running, slowly add cup of ice water in a steady stream. Pulse until dough holds together without being wet and sticky (about 30 seconds). To test, stop the motor and squeeze a small amount of dough together between your fingers. If it is crumbly, add 1 Tbsp ice water and pulse in and test again. If necessary, keep adding water 1 Tbsp at a time, until the dough just holds together when pressed between your fingers.
Lightly dust a clean work surface with flour. Cut two 15-inch lengths of plastic wrap.
Turn dough onto the work surface and gather it together with your hands. Divide in 2 equal balls. Flatten into discs and wrap each one well in plastic wrap. Refrigerate for at least 1 hour before rolling, or freeze one or both plastic-wrapped discs for up to 1 month. (Place the plastic-wrapped dough into a resealable plastic bag before putting it in the freezer.)
To roll the pastry, remove it from the refrigerator hour before use. Lightly flour a work space.
Unwrap the dough and place it on the work surface. Using a rolling pin and working from the centre to the edges, roll the pastry 3 or 4 times in one direction, lift gently with your hands and rotate a quarter turn. Repeat, dusting with additional flour as necessary, until you have an even 1/8-inch-thick disc. Roll it loosely onto the rolling pin, drape it over the pie plate, pressing it firmly onto the bottom and sides. Using kitchen scissors or a sharp knife, trim overhanging dough, leaving inch around all edges.
For a single crust pie, fold the inch edge of dough under itself to make a thicker edge. Using a fork or your fingers, crimp or flute the edge. Prick the dough all over with a fork.
