With Thanksgiving rapidly approaching and me in charge of pies I thought I had better get busy thinking about what I will make. I have been on a roasting kick lately, autumn has that affect on me. I have put just about every vegetable and fruit in my oven. No, I am not the witch in Hansel and Gretel. I just love what roasting does. Instead of draining the flavor from fruits and vegetables it intensifies them.
By starting the dough in a food processor and finishing it with a rubber spatula in a bowl you get the most even mixing without over-doing it. Process the dry ingredients and the butter in the food processor then transfer to a bowl before adding the liquid and bringing the dough together with a rubber spatula.
Form the dough into a disk and wrap tightly in plastic wrap. Allow dough to rest in the refrigerator for an hour.
Tuck the over-hang of dough under the rim before crimping the edge for a more uniform edge.
Roasted Apple Pie
Pie Dough (Single Crust for a 9-inch/23-cm pie)
1 tablespoon (15 g) sugar
1/2 teaspoon salt
10 tablespoons (5 ounces/145 g) unsalted butter, cold, cut into pieces
2 tablespoons (30 ml) ice water
2 tablespoons (30 ml) vodka or rum, chilled
1/2 cup (100 g) sugar
1 teaspoon ground cinnamon
1/3 cup (50 g) old-fashioned oats
1/4 cup (25 g) walnuts, almonds, or pecans, toasted
1/4 cup (60 g) light brown sugar, packed
1/2 teaspoon ground cinnamon
4 tablespoons (2 ounces/60 g) unsalted butter, chilled, cut into pieces.
If the edges of the pie are getting too brown cover the whole pie loosely with a piece of foil with a large hole cut out of the middle to allow the topping to brown. (Fold the foil in half and cut a half-circle, then unfold and cover the pie.)
I think apple pie is best served warm à la mode.