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French apple pie from Mollie Cox Bryan’s “Mrs. Rowe’s Little Book of Southern Pies” can put fall’s bounty of apples to good use.
French apple pie from Mollie Cox Bryan’s “Mrs. Rowe’s Little Book of Southern Pies” can put fall’s bounty of apples to good use.
Certain foods are synonymous with particular holidays or times of year. For example, few people can imagine celebrating Valentine’s Day without ample supplies of chocolate on hand. And what summer barbecue is complete without grilled hot dogs and hamburgers?
Fall’s favorite fruit is the apple, and there’s nothing quite like homemade apple pie. This French apple pie recipe from Mollie Cox Bryan’s “Mrs. Rowe’s Little Book of Southern Pies” (Ten Speed Press) highlights the apple during peak season.
1 recipe Plain Pie Pastry (see below)
n 1⁄4 cup light corn syrup
n 2 apples (preferably a tart variety)
To make the raisin filling, combine the raisins, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.
Separately, combine the corn syrup, flour and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.
Preheat the oven to 400. Line a 9-inch pie plate with 1 rolled-out crust.
Peel the apples, cut them into thin wedges, and put them in a large bowl. Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.
Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.
Bake for 40 to 50 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours, until completely cool.
To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving.
Makes two 9-inch pie crusts
n 5 to 7 tablespoons cold milk
Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour mixture is moistened.
Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1⁄8 inch. Use a light touch and handle the dough as little as possible.
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