Preheat the oven to 425☏ with a rack in the middle. To make the apple filling: In a large bowl, toss the sliced apples with the brown sugar, lemon juice, and salt. Substitute ingredientsīlog What can I substitute for brown sugar? Your mixture should have reduced to about 3/4 cup (200g). Remove from the heat, stir in the boiled cider, then transfer to a liquid measuring cup or small bowl to cool completely. Bring to a simmer over medium heat, then cook, stirring frequently and adjusting the heat to prevent scorching, until the applesauce has reduced, darkened, and begun to stick to the bottom of the pan, about 13 to 18 minutes. To make the apple butter: In a medium heavy-bottomed saucepan, combine the applesauce, brown sugar, cinnamon, and salt. While the dough chills, make the apple butter. Transfer the dough to the refrigerator until firm, at least 90 minutes and up to 48 hours. Roll the disk on its edges to smooth out the sides this will make it easier to roll your dough into a circle later. Wrap the dough and use the plastic wrap/reusable wrapper to form the dough into a smooth, crack-free disk about 2" thick. Transfer the dough to a sheet of plastic wrap or reusable wrap and transfer any dry bits from the bowl to the top of the dough, pressing to incorporate them. Stir until large clumps of dough begin to form, then use your hands to gently knead and squeeze the dough together until you have a cohesive mass with only some dry bits remaining on the bottom of the bowl. Continue to pinch the pieces and toss them in the flour until you’ve broken down the butter into pieces that range in size from lentils to almonds.Īdd the sour cream and use a fork to evenly distribute it into the flour mixture. Flatten the cubes between your thumbs and forefingers. Add the butter to the bowl, then use your hands to separate the cubes and coat each one in flour. To make the crust: In a large bowl, whisk together the flours, sugar, and salt.
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