Apple Prep for PiesCuisine: Parve Category: Pies, pastry Servings: Ingredients:Apples for any kind of Pie3/4 -1 cup sugar margarine Vanilla Pie crust Instructions:The process starts in a 12-inch skillet and lots and lots of peeled, cored and quartered apples I use a mixture, enough to overflow the skillet. I can’t emphasize this enough: you need far more apples than you’d think, more than you’d imagine could possibly constitute a ten-inch tart’s worth. Over medium heat, sprinkle these generously with sugar; start with 2/3 or 3/4 cup, then see how things go. Once the apple juices start running from the heat and the sugar, add an ounce of butter. A little vanilla or armagnac would not be out of the question, Every once in a while, toss the apples or carefully move them around with a concave spoon-like silicone spatula; as they cook, some will probably break, while others will retain their shape and seemingly puff up. If you keep the heat moderate, the apples will lose water and partially candy before the sugar caramelizes. And, at some point, perhaps 15 or 20 minutes down the road, the exuded apple juice will reduce and caramelization will start to take place: continue to toss or turn the apples to keep this as even as possible. When everything is deep golden, indeed brown in places, turn off the heat and add a little more butter. Pre-heated your oven to 400 degrees. You have got some pastry ready, This could be all-butter puff pastry, either home-made or store-bought, or it could be any other buttery dough, even a fragile short crust – it has no structural function. Then top with the pastry, cut a couple of steam slits into it and put the pan into the oven on a baking sheet that will catch any drips. Not triedClick Here To Return To The Recipe List This Page Generated By: |