How To make Apple Pie (Radnor)
PIE CRUST:
2 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Cold unsalted butter
1/2 c Vegetable shortening
1/4 ts Grated orange rind
3 ts Very cold orange juice
3 ts Ice water
CRUMB TOPPING:
1/3 c All-purpose flour
1/3 c Packed dark brown sugar
1/4 ts Ground cinnamon
ds Salt ds Ground ginger 2 tb Cold, unsalted butter
FILLING:
8 md Granny Smith apples
1 1/2 ts All-purpose flour
3/4 c Granulated sugar
1/2 ts Ground cinnamon
1/2 ts Orange rind
1/2 ts Vanilla extract
1/8 ts Ground nutmeg
ds Salt 1/2 c Honey
1 1/2 tb Unsalted butter
1 Egg, beaten
1. For pie crust, sift flour and salt into large bowl.
Cut in butter and shortening until mixture resembles coarse crumbs. Add orange rind. Sprinkle in juice and water,. 1 tablespoon at a time, mixing with fork until flour is moistened and soft dough forms. Shape into ball. Refrigerate, covered, 1 hour. 2. For crumb topping, mix flour, brown sugar,
cinnamon, salt and ginger. Work in butter with fingers until mixture is crumbly. 3. For filling, peel core and cut apples into 1/2-inch
slices. Put slices in large bowl; toss with 1 to 1 1/2 tablespoons flour. Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt. Stir in honey; let stand 1 hour. 4. Heat oven to 450 degrees. Roll half of dough into a
circle; fit in metal, 9-inch pie pan. Trim edge. Drain liquid from apples, reserve. Set 1/4 cup of the crumb topping aside. Layer apples with remaining crumbs in dough-lined pan. Use crumbs like mortar to build fruit up. Dot apples with 1 1/2 tablespoons butter. Sprinkle with 5 tablespoons reserved apple liquid. 5. Roll out remaining dough; cut with knife or fluted
pastry wheel into 1/2-inch-wide strips. Weave strips into lattice over fruit. Seal strips at edge of pan, moistening with apple liquid. Flute edge. Sprinkle reserved crumbs in holes of lattice. Brush only crust edge and strips with beaten egg. 6. Bake on foil-lined baking sheet at 450 degrees, 5
minutes. Reduce oven temperature to 350 degrees; bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples). Cool on wire rack to room temperature. NOTE: Serve with vanilla ice cream or whipped cream flavored with vanilla sugar and orange-flavored liqueur. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking -----
How To make Apple Pie (Radnor)'s Videos
TASTY VEGETARIAN MEAL PREP IDEAS - Mini quiches in a rice crust!
Here are the FULL recipes for this meal prep! Please like, share, subscribe and comment because I love hearing from you! Lots of Love Lozza xXx
♥ STEWED CINNAMON APPLES ♥
- 4 apples (diced)
- 4 dried figs or 4 medjool dates (chopped) - use more for extra sweetness
- 2 tbs dried shredded coconut
- cinnamon (as much as you desire!)
- squeeze lemon juice (optional)
- half a cup of water
Cook ingredients on medium to high heat for about 15 mins until apples are soft and not crunchy. You may need to add more water during cooking if you feel like you need it. Just dont add too much!
♥ OVERNIGHT OATS ♥
Add the following into a mason jar, shake it up and leave for a couple of hours or overnight in the fridge:
- 120 grams (1 cup) oats
- 250 ml (1 cup) milk
- 2 - 3 tbs of stewed cinnamon apples
- 2 - 3 tbs of greek yoghurt
Feel free to customise your oats with protein powder, fruit, nuts, chia seeds or whatever else you may like!
♥ APPLE SMOOTHIE ♥
Blend stewed cinnamon apples, frozen banana, protein powder and milk/water.
♥ ROASTED VEGETABLE QUICHE (with a rice crust) ♥
___ CRUST ___
• 3 cups (around 450g) cooked rice
• 1 whisked egg
• 1 tablespoon of Mrs Dash or your own seasoning
___ VEGGIES ___
(I prepped more veggies than I needed for the quiche so that I had leftover veggies for the next day. Just roast these for 25 mins in the oven with some olive oil and seasoning.)
• 2 shredded carrots
• 125g sliced button mushrooms
• 2 finely diced onions
• 400g pumpkin (peeled and cubed)
• 2 red peppers (diced)
___ FILLING ___
• 4 eggs
• 1/4 cup milk
• 1/4 cup low fat shredded cheese
• Sprinkle with coriander/cilantro leaves if you like!
1. Preheat oven to 180C or 356F.
2. Mix the ingredients for the crust and use the back of a metal tablespoon to press the mixture firmly into the bottom of the tin and up the sides. I prefer not to make the side of the crust pie too thick but this is up to you. (Remember to fully line your cake tin to avoid the pie sticking to it).
3. Put the pie crust in the oven for 15 minutes.
4. In the meantime, roast your vegetables.
5. In a bowl, mix the ingredients for the filling.
6. Once everything is nice and cooked, fill your pie crusts with the filling and veggies.
7. Bake in oven for around 20 minutes.
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