This is a recipe that I came up with several years ago and would like to share it with all of you. I hope the recipe is clear enough to make your pie a success. .The pictures that I have included is made from this recipe.I hope you try it and enjoy your pie.
3/4th stick of butter
1 cup of jaggery or ¾ cup raw cane sugar
8 cloves whole
2 sticks of cinnamon brake into small pieces
8 cardamoms whole – open pods
¼ teaspoon sea salt
2 table spoons of all-purpose flour
Make a powder in blender with
1 stick of cinnamon
Peal and core apples and cut into 1 inch cubes for a small ramekin. If it is for a larger pie radial cut each half of the apple into 4 or 5 pieces.
Cut lemon in half and squeeze over the apples to keep from oxidizing.
In a skillet brown the butter with the whole spices viz. whole cardamom, cloves and cinnamon sticks. After the butter is brown take it off the flame and allow it to rest for about 10 to 15 minutes, then strain to separate butter and spices
Place butter on the flame and add the jaggery or raw cane sugar until it form a saucy consistency. Add the grounded spices just before taking off the fire. Don’t over cook or burn the sugar.
Pour the sugar mixture over the apples. It will harden and crystalize, keep mixing the apples until the brown sugar solids dissolve and then add the flour to thicken the apple and sugar juices.
3 cups of all-purpose flour
1 cup of rice flour
3 sticks of butter
1-½ teaspoons of sea salt
1 ½ tablespoons of raw cane sugar
about 1 cup of cold water with 4 to 5 cubes of ice
1 tablespoon of raw apple cider vinegar or Balsamic vinegar
2 tablespoons Greek yogurt
2 tablespoons of raw sugar preferable large crystals to sprinkle on top of the pie crust before placing it into the oven.
1 egg to egg wash the top of pie. If you are a vegetarian avoid the egg wash it is optional, just use milk to brush on top of the crust.
Place butter outside until it is soft, then take 1 cup of flour and rub butter and flour together and form ¾ inch cubes or ball and place in the freezer for 2 hours or until it is hard.
Mix all the dry ingredients; wheat and rice flours, raw sugar and salt.
Place the butter junks in the blender and add the dry ingredients, then add the yogurt and jog the machine 4 to 5 times. Pulsate each time for about a second. Then you very gradually add the cold liquid-water and vinegar- until you form a ball. Do not over work the flour to avoid forming gluten in the dough.
A word of caution you don’t have to use all of the water, which means that you have to watch closely. Another way to do it is add a few tablespoons of water jog the machine for about 3 to 4 seconds, and then add a few more repeating it the same way until the dough has formed a ball. This should take less that 30 seconds.
Place the mixed dough in a plastic bag and place in the refrigerator for about 2 to 3 hours. After the dough is real cold place on a floured marble top or cutting board and roll the dough out. Make one bigger then the other, use the bigger one for the bottom and the smaller one for the top.
Place the rolled out dough in a pie dish fill with prepared apple and cover the top with the other piece of the rolled out dough seal the sides. Cut 4 or 5 slits or holes to allow heat to escape while baking.
Prepare the egg wash and brush the sides crimp and brush the top. Sprinkle with bigger crystal raw sugar and bake in a pre-heated 350 degree oven for about an hour.
¾ stick of butter
½ cup of jaggery or raw cane sugar
½ cup of cream
½ cup of whole pecans
pinch of sea salt
1-½ tablespoons of brandy this is optional.
Place butter and jaggery or raw cane sugar in a skillet and place cook over the fire. When the chunks of jaggery have melted and looks saucy, lower the flame and gradually add cream and bring to a simmer. When the sauce is thickened add whole pecans and finish with brandy. This sauce you pour over the pie. This is one option the other is to serve with Vanilla ice cream.