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6 x December 1 - 14, 2016 x www.SouthwestOrlandoBulletin.com<br />
CONTINUED FROM PAGE 5<br />
the crust on a rolling pin and lift it into<br />
the pan. Avoid stretching the dough<br />
to fit the pan, as it might shrink during<br />
cooking. Instead, use a ruler and measure<br />
the crust. A 13-inch diameter crust<br />
will fit perfectly in a 9-inch pie pan.<br />
Short Cuts<br />
If you’re still not ready to tackle a<br />
homema<strong>de</strong> crust, buy a refrigerated<br />
prepared crust and start from there.<br />
Simpler yet, you can buy a frozen pie<br />
crust in a disposable pie pan that is<br />
ready to fill. Your house will still smell<br />
<strong>de</strong>licious, and we promise not to tell<br />
anyone. Puff pastry and prepared pie<br />
filling are also an easy way to make a<br />
no-fuss home-baked pie.<br />
Recipes courtesy of Joel Ramjohn<br />
Basic Buttery Crust<br />
2 1/2 cups all-purpose flour<br />
1 teaspoon salt<br />
2 tablespoons granulated white sugar<br />
1 cup unsalted butter, chilled and cut<br />
into 1-inch pieces<br />
1/4 to 1/2 cup ice water<br />
Pies are the centerpieces of most holiday gatherings.<br />
Instructions:<br />
Mix flour, salt and sugar in a large bowl.<br />
Using a fork or pastry cutter, mix butter<br />
pieces into flour until mixture is coarse and<br />
grainy. Add water a little at a time until<br />
dough just sticks together. Shape into a<br />
ball, cut in half and wrap each half in plastic<br />
wrap. Chill 30 minutes before using.<br />
Flatten each ball into a disk and roll into<br />
circles. Fill and bake according to recipe.<br />
Makes two 9-inch pie crusts.<br />
Apple Pie<br />
With Cinnamon<br />
2 1/2 pounds apples (6-7)<br />
2 tablespoons unsalted butter<br />
1/2 cup light brown sugar<br />
1 tablespoon lemon juice<br />
2 teaspoons cinnamon (ground)<br />
1/4 teaspoon nutmeg (ground)<br />
1/4 teaspoon salt<br />
2 tablespoons cornstarch<br />
Instructions:<br />
Peel, core and cut apples into slices<br />
or chunks. In a large bowl combine<br />
apples with the brown sugar,<br />
lemon juice, cinnamon, nutmeg and<br />
salt. Leave at room temperature for<br />
at least 30 minutes. Strain the liquid<br />
from the apples into a bowl and<br />
reserve.<br />
Remove one pie crust from the<br />
fridge. Roll it out on a floured surface,<br />
place in pie dish, and trim edges.<br />
Place the dish in the fridge. Reduce<br />
the strained juice from the apples in a<br />
saucepan over low heat with the butter<br />
for 10-15 minutes or until reduced<br />
by 30 to 50 percent.<br />
Preheat oven to 425 <strong>de</strong>grees.<br />
Remove the second crust and pie<br />
dish from the fridge and roll out the<br />
top crust on floured surface. Mix the<br />
apples with the cornstarch, add the<br />
reduced juice onto apples, and mix.<br />
Pour into crust and add top crust.<br />
Crimp the two crusts together and<br />
use a sharp knife to make four small<br />
slits in top crust near center. Bake for<br />
45-60 minutes.<br />
Makes one 9-inch pie. ª<br />
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