APPLE PIE FOR SUPER BOWL XLVII

Super Bowl 47-Apple Pie Dessert

Dear Football Widows…bake an Apple Pie using Pink Lady apples, serve with some vanilla ice cream. Your guy just may step away from the television to eat a slice of your delicious pie. Well, maybe…no promises. I know what it means to know die-hard football fans. My brothers are football fanatics. Their wives are widowed during the football season. So, what to do? Do your own thing ladies, right? Go out with your friends, cook , bake, get involved in your own interests and hobbies during football season.

Time for SUPER BOWL 47

Football Quote : Some people think football is a matter  of life and death. I assure you, it’s much more serious than that.

~Bill Shankly

Well, we know the SuperBowl is all about the GAME and FOOD.

Top 10 Foods to Eat at a Super Bowl Party!

Guacamole
Chicken Wings
Chili
Subs and Sandwiches
Shrimp
Ribs
Pizza
Potato Chips
Hamburgers
Pop Corn
What’s your favorite Super Bowl food to serve?

Super Bowl Desserts to make!
Cupcakes
Cookies and Bars
Crispy Treats
Brownies
Truffle
Chocolate Bark
Cakee
Pies
What dessert are you making for the Super Bowl?

I’m making a football cake for my brother’s birthday. He loves yellow cake with chocolate frosting. I am not a fan of using a box cake mix. However, this is not for me. He likes cakes from the box. So, I bake what the birthday boy likes. I baked the cake last night and wrapped it. Today, I plan on frosting it. Don’t you just love the football mold by Wilton? I’ve had this mold for a long time and never used it. What’s up with that? Well, I sometimes do that. I buy something and use it a year later. Quirky. I know. Hey, that’s how I roll… *smiles*

football cake

Meanwhile, if you want to bake an apple pie
for your Super Bowl Party, use this recipe by Williams-Sonoma.
It is EXCELLENT! I used Pink Lady apples (Cripps Pink) and liked it. However, you can use the apples indicated in the recipe, or use a baking apple that you like.

Description of Pink Lady Apples (Cripps Pink)
“Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady®, is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.”

I loved the pastry crust. I didn’t do the cutouts as indicated because I love pastry. The cutouts would mean less pastry…oh no….can’t have that.

I was impressed with the way the apple filling was made. The apples were cooked on the stovetop for about 20 minutes. I really like this step because that would mean the pie can bake for less time in the oven. I don’t care for overdone pie dough. Who does? No one…I’m sure of it.

APPLE PIE for SUPER BOWL XLVII

Apple Pie ~Up Close ~Williams-Sonoma Recipe

From the Williams-Sonoma Kitchen
Adapted by Carmen Ortiz of Baking is my Zen

INGREDIENTS:
DOUGH:
2 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. granulated sugar
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
3 to 4 Tbs. ice water

FILLING:
2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick (I used Pink Lady Apples)
2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
4 tsp. cornstarch

1 Tbs. fresh lemon juice

2 Tbs. cold unsalted butter, cut into 1/2-inch pieces

EGG WASH:
1 egg white, beaten with 1 tsp. water (I used milk only)
2 tsp. granulated sugar (I used turbinado sugar)

DIRECTIONS:

DOUGH DISKS:
In a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses.
Add the butter and process until the mixture resembles coarse meal, about 10 pulses.
Add 3 Tbs. of the ice water and pulse 2 or 3 times.
The dough should hold together when squeezed with your fingers but should not be sticky.
If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition.
Turn the dough out onto a work surface, divide in half and shape each half into a disk.
Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

DOUGH TO PIE PLATE:
On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick.
Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish.
Unfold and gently press the dough into the bottom and sides of the dish.
Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

DOUGH CUT-OUTS: (I skipped this step)
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick.
Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance.
Reserve the cutouts for decorating.
Reroll the dough scraps to make more cutouts.
Refrigerate the lattice top and cutouts for 30 minutes.

APPLE FILLING:
In a large Dutch oven, add apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Stir.
Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes.
Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more.
Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

PRE-HEAT OVEN:
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

FILL PIE SHELL WITH PIE FILLING AND TOP WITH PASTRY:
Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes.
Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.

BRUSH TOP OF CRUST: (I used milk instead of egg wash)
Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly.
Decorate as desired with the remaining leaves.
Brush the entire top crust with egg wash and sprinkle with the granulated sugar. (I use turbinado sugar)

BAKE PIE:
Place the pie dish on the preheated baking sheet.
Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark.
Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.

Serves 8.

ENJOY SUPER BOWL XLVII

TEAMS:

BALTIMORE RAVENS

Based in Baltimore, Maryland
Team Colors: Purple, Black, Metallic Gold, White

v.s.

SAN FRANCISCO 49ERS

Based in San Francisco, California
Team Colors: Red, Gold (metallic)

Date: February 3, 2013
Time: 6:30pm Eastern Standard Time
Place: Mercedes-Benz Superdome in New Orleans, LA

Peace in Baking,

Carmen

Baking is my Zen

…sweet nibbles for the soul

Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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3 Responses to APPLE PIE FOR SUPER BOWL XLVII

  1. NickkiT says:

    What a wonderful looking apple pie! Gorgeous 🙂

Comments are closed.