Friday, June 25, 2010

White House Apple Pie Filling

While following my sister and neice in the grocery store, I picked up a magazine to escape the time. I came across this Apple Pie recipe by the pastry chef that prepares dessert for the Obama's at the White House! I immediately took a picture because I have to have what the Obama's have or at least a taste, right! Here it is:

Ingredient Listing:

**Update!! Here's the recipe for the pie crust!!!

• 3 cups (about 13 oz ) all purpose flour
• ½ teaspoon salt
• 10 oz. (2 ½ sticks) cool room temperature, unsalted butter, cut into ¼-inch pieces
• 6-7 tablespoons ice water
• 1 egg and 1 teaspoon salt for egg wash

Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.

Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.

Preheat oven to 375ºF. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.

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