Day 1 - It could have been the raisins!!

DAY 1

Basic Pie Dough, Dutch Apple Pie & Apple Galettes

 

 

Today we made our first batch of pie dough, Dutch Apple Pie and Galettes with a Streusel topping. I have always always loved Apple Pie. It is was my top #2 favorite dessert in the world!! I have always loved the the flaky crust and sweet apple filling. I do not apple discriminate...Granny Smith, Golden Delicious, Fuji, Gala, McIntosh, etc..they are all equally loved once they have become apple pie filling. The top crust also made no difference..I was a lover of all apple pies UNTIL Tuesday, September 18, 2012!!! My first day of Pies & Tarts and Chef Bravo iintroduces me to Apple Streusel Galette!!! A lifetime love affair with my beloved apple pie has come to and end.

How can I be wooed so easily one must think??? Maybe I am having a mid-life crisis. My once beloved Apple Pie, that I have always looked at with such endearing eyes and mouth watering thoughts has now been replaced with a petite, less filling more crust version of itself...the GALETTE!! I am soo sorry apple pie...blame Chef Bravo! She single handily (with the help of Johnson & Wales University) has exposed me to an smaller, flakier, tastier version of the apple pie. Now my #2 favorite dessert in the world is the Apple Galette...the BEST PART..no silverware required!!! I use to always eat the crust of the apple pie first then work my way down to the filling. The apple galette gives me much more crust and a perfect amount of apple filling, whats not to love. Oh yea, it also could have been the raisins in the recipe. I love raisin and love to bake with them, soak them in rum, especially the golden color ones!! Who knows but I will say I absolutely loved those Apple Galettes! All baked goods we make in class, I always share with my friends, neighbors and roommates..BUT NOT MY GALETTES!! I savored each one, I made two small and one larger galette. I some the 1st night, the next day and the next day. I thought I was being greedy but no sense feeling guilty...you just can't help who or what you fall in love with. (So sorry Apple Pie)



 

RECIPES

Mis En Place for Pie Dough

Basic Pie Dough (Short Flake)

Ingredients:

Pastry Flour - 12 oz

Butter - 8 oz

Salt - .25 oz

Granulated sugar - 1 oz

Water (Ice Cold) - 4 oz


 

Preparation:

1. Combine pastry flour, sugar and salt together

2. Using bench scraper or pastry blender, incorporate butter into flour mixture. Blend until the butter is about the size of a pea. (Be careful not to touch butter. The warmth from your body temperature can affect the butter melting)

3.Using bench until flour scraper form flour mixture to a hill leaving the center open to pour water (similar to a well). Incorporate water gradually to flour and butter mixture. Mix thoroughly after each pour of water until flour is moistened, being careful not to over work the dough.

4. Shape dough into 8oz disc and place dough in airtight bag or plastic wrap. Refrigerate at least 30 minutes, preferably overnight.

Notes for making pie crust:

Using rolling pin, roll dough from center. Keep in circular shape and dusted with bread flour.

Roll in circle with 2 inches from edge of the pie tin remaining (this excess is to create either a fluted edge on pie crust) Be sure to dock dough with fork.

 

 

 

Dutch Apple Pie

Filling:

Apples - 8 to 9 peeled, cored and sliced

Sugar - 4 oz

Cinnamon - 1/2 tsp

Cake flour - 3/4 oz

Raisins (optional) - 4 oz 

 

Preparation:

1. Prepare an unbaked pie shell and dock. Peel, core and cut the apples into 1/4 inch slices.

2. Combine the sugar and cinnamon in a bowl mix with apples, then add flour and raisins.

3. Place apples mixture into the unbaked pie shell (Apples will bake down. To avoid an empty airy top crust. Be sure to create a dome and pile apples in center).

4. Sprinkle the streusel topping over the apples.

5. Bake on oven at 425 F or until done, approximately 45 min  to one hour.

  

Dutch Streusel Topping:

Unsalted butter, melted - 4 oz

Brown sugar - 5.2 oz

Pastry flour - 3.4 oz

Oats - 3 oz

Preparation:

Combine sugar, flour and oats in small bowl. Stir in melted butter. Sprinkle over the top of pie. 

Dutch Apple Pie with Streusel Topping

 

 

Dutch Apple Galettes
Ingredients:
Use remaining Dutch Apple Filling

Preparation:
Take small section of pie dough and roll into 3 inch or 6 inch circular disc. Egg wash center and add dutch apple mixture. Fold edges over and egg wash lightly to seal. Bake at 400-425 F for 20 to 25 minutes.