User Panel
User Panel
User Panel
|
Posted: 7/14/2014 12:51:06 AM EDT
I sometimes make the Alton Brown apple pie. It is really time-intensive, so I don't do it often. But when I do, I often have apple slices drenched in the flavoring/gel liquid left over. You can't really eat them, so I am going to make a little bit of dough and make a rustic type tart from them tonight.
The recipe for the apples is in the link. For the dough, I am using: 1/2 cup whole wheat flour 1/2 cup AP flour 2 tsp sugar 1/8 tsp salt 4 tbsp frozen butter diced small 2 tbsp buttermilk 3 tbsp cold water Mix the dry ingredients together in food processor. Add half butter, pulse to mix. add other half butter, pulse to mix. Add buttermilk, pulse to mix. add half water, pulse to mix add other half mix. Dump dough onto surface, form into disc, wrap in plastic, refrigerate for 1 hour. Bake at 425 F 15 minutes. 350 F 40 minutes. Never made this before, will post results  |
|
|
|
Posted: 7/15/2014 10:06:21 PM EDT
[#1]
Just get your crust ready, add sliced apples, butter, brown sugar, cinnamon and a bit of allspice. Bake. Easy as apple pie.  |
|
|
|
Posted: 7/15/2014 10:09:30 PM EDT
[#2]
The crust on this recipe sucked. Heavy and cardboardy.
|
|
|
|
Posted: 7/15/2014 10:10:22 PM EDT
[#3]
Quote HistoryQuoted: The crust on this recipe sucked. Heavy and cardboardy. Did you use cold butter or lard? Start with a Pate Brisee. All butter pastry is da best. |
|
|
|
Posted: 7/15/2014 10:19:34 PM EDT
[#4]
The recipe for the dough is above. Cold butter & buttermilk. Not sure why there was buttermilk (acid) with no base to create CO2 bubbles for leavening.
|
|
|
|
Posted: 7/17/2014 2:32:05 PM EDT
[#5]
Throw some Apple Barn apple butter on top of that bad boy and go to town on it!
|
|
|
|
Posted: 7/18/2014 5:17:25 PM EDT
[#6]
Quote HistoryQuoted:
The crust on this recipe sucked. Heavy and cardboardy. Use cake or all AP flour? Anyway, you might try using puff pastry, especially since that's kind of a thrown together recipe. I've made a few tart like things with that, and they turned out pretty well. But I have little interest in making dough, is always lots of hassle. |
|
|
|
Posted: 7/19/2014 11:06:48 PM EDT
[#7]
looks/sounds good.
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
