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     KQ Basic Apple Pie

 



Above: The KQ Basic Apple Pie is seasoned with cinnamon, ginger and nutmeg.

 

Ingredients
5 large apples (we used 1 granny smith and 4 honey crisp)
1 frozen pie shell (thawed)
1 frozen pie dough round (thawed, for top of pie)
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1 tablespoon balsamic vinegar
1 tablespoon flour
1-2 tablespoons egg substitute



Utensils and Supplies
vegetable peeler
measuring cups
measuring spoons
wooden or plastic spoon
chef knife
food processor
grater/zester rasp
small and large metal or glass bowls
1 inch circle cutter
paring knife
fork
pastry brush
cookie sheet


Above: Ingredients for the Basic Apple Pie, (not pictured: egg substitute).


Above: For convenience, we used a frozen pie shell already in a metal baking pan.


Above: We also used a round prepared crust for the pie top.



Above: Begin by peeling the apples.  Preheat oven to 375 degrees.



Above: Once the apples are peeled, core and cut into chunks.


Above: Be sure your apple pieces are small enough to fit through the food processor.


Set up a food processor with a top blade and the cover with feed tube attachment.


Process all of the apples so you have nice thin slices.


Above: Place apple slices in a large bowl.


Above: Measure one tablespoon of balsamic vinegar and pour over apples.


Mix apples with vinegar.



Above: In a small bowl, create your dry ingredient mixture beginning with sugar.


Add ground ginger, cinnamon and flour.


Above: Use a grater/zester rasp and add fresh ground nutmeg to the mixture.



Above: Stir dry ingredients together until well mixed.



Pour dry mixture over apple slices.


Above: Use a spoon to stir the apples and be sure all of the slices are coated with the dry mixture.


Roll out the prepared pie dough for the top of the pie.


Use a 1 inch circle cutter to create vent holes in the dough, (see below).



Above: We created a pattern of seven vent holes in our top crust.  Save the small circles of dough.


Add the apple mixture to the bottom crust.  Be sure the apple slices are nicely compacted inside the pie shell.


Carefully place the top crust over the pie.


Above: We used "pinch pleats" to seal the top crust to the bottom pie shell.


Once you have pinch pleated all the way around the pie, use a paring knife to remove the excess dough from the
top crust.  We save this dough and use it for an easy snack, see what we made,
CLICK HERE.


Above: The pie with the top crust in place.


A
bove: Place a small amount of egg substitute in a little bowl.


Above: Use a pastry brush to coat the top crust with egg wash.


Above: Place the small dough circles back on the pie crust, leaving moon shaped vents.


Place the pie in the oven on the center rack.  Bake pie for 50 to 60 minutes depending on how crispy you like your apples.
You may want to place a cookie sheet on the rack below the pie to catch any drips.


Above: The pie after 50 minutes in the oven.  Leaving the pie in the oven longer will result in softer apple slices if that's
what you prefer.


Above: The pie is out of the oven and ready to be served.  We like our pie "ala mode" style with a scoop of homemade
vanilla ice cream.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ BASIC APPLE PIE

Ingredients
5 large apples (we used 1 granny smith and 4 honey crisp)
1 frozen pie shell (thawed)
1 frozen pie dough round (thawed, for top of pie)
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1 tablespoon balsamic vinegar
1 tablespoon flour
1-2 tablespoons egg substitute



Utensils and Supplies
vegetable peeler
measuring cups
measuring spoons
wooden or plastic spoon
chef knife
food processor
grater/zester rasp
small and large metal or glass bowls
1 inch circle cutter
paring knife
fork
pastry brush
cookie sheet

Begin by peeling the apples.  Preheat oven to 375 degrees.  Once the apples are peeled, core and cut into chunks.
Be sure your apple pieces are small enough to fit through the food processor.  Set up a food processor with a top
blade and the cover with feed tube attachment.  Process all of the apples so you have nice thin slices.  Place apple
slices in a large bowl.  Measure one tablespoon of balsamic vinegar and pour over apples.  Mix apples with vinegar.
In a small bowl, create your dry ingredient mixture beginning with sugar.  Add ground ginger, cinnamon and flour.
Use a grater/zester rasp and add fresh ground nutmeg to the mixture.  Stir dry ingredients together until well mixed.
Pour dry mixture over apple slices.  Use a spoon to stir the apples and be sure all of the slices are coated with the
dry mixture.  Roll out the prepared pie dough for the top of the pie.  Use a 1 inch circle cutter to create vent holes
in the dough.  We created a pattern of seven vent holes in our top crust.  Save the small circles of dough.  Add the
apple mixture to the bottom crust.  Be sure the apple slices are nicely compacted inside the pie shell.  Carefully
place the top crust over the pie.  We used "pinch pleats" to seal the top crust to the bottom pie shell.  Once you
have pinch pleated all the way around the pie, use a paring knife to remove the excess dough from the top crust.

Place a small amount of egg substitute in a little bowl.  Use a pastry brush to coat the top crust with egg wash.
Place the small dough circles back on the pie crust, leaving moon shaped vents.  Place the pie in the oven on
the center rack.  Bake pie for 50 to 60 minutes depending on how crispy you like your apples. You may want to
place a cookie sheet on the rack below the pie to catch any drips.  We baked the pie for 50 minutes, which gave
us a crisp apple slice inside the pie.  Leaving the pie in the oven longer will result in softer apple slices if that's
what you prefer.  We like to serve our pie "ala mode" style with a scoop of homemade
vanilla ice cream.


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