Apple pie in a glass — need we say more? This apple pie milk is a cold-pressed creamy treat with simple ingredients and no added sweeteners.
Provided by: EasyRecipesCooking.com
Total time: 13 minutes
Prep time: 10 minutes
|3.5 oz apples (peeled & diced) (1/2 medium apple)|
|4 oz water (filtered) (1/2 cup)|
|0.63 oz dates (pitted) (2 1/2 dates)|
|0.033 oz cinnamon (ground) (small pinch)|
|4.16 oz almonds (raw) (1 cup raw almonds, weighed before soaking)|
|12.4 oz water (filtered) (1 1/2 cup)|
|0.9 oz dates (pitted) (3 1/2 dates)|
- Soak almonds for 24-48 hours, add pitted dates for the last hour of soaking.
- Peel and dice apples into medium cubes (we used 3/4 Gala and 1/4 Granny Smith).
- Place in pot with first entry of water and dates.
- Simmer until liquid is reduced and becomes thick and apples are soft (about 10-15 min).
- Put the apples, liquid, dates and spices into a blender and blend until smooth.
- Chill the blended mixture in the fridge/freezer until it is below 41°F (5°C).
- Drain the soaked almonds.
- Add the second entry of water, almonds and dates into the blender and blend on medium until almonds become gritty (about 30-45 seconds).
- Pour into juice press and press. If you don't have a juice press, use the back of a spoon to push the mixture through a sieve/mesh strainer/cheesecloth.
- Mix 9 oz almond milk with 3 oz apple mixture for one serving of Apple Pie Almond Milk.
Calories 120 kcal, ServingSize 12 oz
This pie is “doubled” both inside and out. The tender, flaky double crust envelops a filling made with a duo of apples. Granny Smiths add tartness and acidity,…
Provided by: EasyRecipesCooking.com
Total time: 2 hours
Cook time: 2 hours
Yield: Makes one 9-inch Double Crust Pie
|113 grams (8 tablespoons) cold salted butter, cut into ½-inch cubes|
|325 grams (2½ cups) all-purpose flour, plus more for dusting|
|30 grams (2 tablespoons) white sugar|
|1/4 teaspoon table salt|
|68 grams (8 tablespoons) trans fat–free vegetable shortening|
|10-12 tablespoons ice water|
|907 grams (2 pounds) Granny Smith apples|
|907 grams (2 pounds) McIntosh apples (see headnote)|
|1 teaspoon grated lemon zest plus 1½ tablespoons lemon juice|
|71 grams (⅓ cup) white sugar|
|Pinch of table salt|
|Pinch of ground cinnamon, or to taste|
|Pinch of freshly grated nutmeg, or to taste|
|1 tablespoon all-purpose flour, if needed|
|1 tablespoon white sugar|
|1 tablespoon milk or water|
- To make the crust, place the butter cubes on a small plate and freeze for 15 minutes. Meanwhile, in a food processor, combine the flour, sugar and salt; process until well combined, about 10 seconds.
- When the butter has been in the freezer for 15 minutes, drop the shortening in 1 tablespoon-sized lumps into the flour mixture along with the frozen butter cubes.
Pulse until the dough is pebbly in texture and the butter has been reduced to the size of tiny peas or slightly smaller, 8 to 12 pulses; check the mixture after only 5 pulses and be careful not to overprocess it. Transfer to a large bowl.
- Sprinkle about 5 tablespoons ice water over the flour mixture. Using a silicone spatula, fold and toss to combine, working slowly to make sure the moisture is evenly distributed.
Press down on the mixture with the blade of the spatula to test if the dough sticks together; add 5 to 8 tablespoons more ice water as needed until the dough holds together.
It is better to err on the side of slightly too much water than too little. The finished dough should be quite wet and sticky, and there should be no dry, floury bits at the bottom of the bowl.
- Lightly flour the counter and turn the dough out onto it. Divide the dough into 2 portions, one slightly larger than the other.
Shape each portion into a ball, then flatten each into a 1-inch-thick disk.
Dust the dough lightly with flour, wrap tightly in plastic wrap and refrigerate for about 30 minutes.
- Heat the oven to 425°F with the rack in the lower-middle position. Line a rimmed baking sheet with kitchen parchment.
Remove both dough disks from the refrigerator and let stand at room temperature until malleable enough that pressing your finger into the center leaves an impression but the dough is still cool to the touch, 15 to 20 minutes.
- Unwrap the larger dough disk and set on a lightly floured counter. Using a rolling pin, roll into a 12-inch circle about ⅛ inch thick.
Hang the dough over the rolling pin and transfer to a 9-inch glass pie plate. Gently ease the dough into the plate by lifting the edges while fitting the dough into the corners.
Leave the overhanging dough in place and refrigerate uncovered.
- Lightly flour the counter once again and roll out the second dough disk to an 11-inch circle. Transfer to another baking sheet and refrigerate uncovered until ready to use.
- To make the filling, peel, quarter and core the apples. Cut each quarter into wedges about ½ inch thick and add them to a large bowl.
Add the lemon zest and juice, salt, sugar and spices (if using); toss. If the apples immediately begin to release some moisture, sprinkle on the flour, then toss to combine.
- Remove the dough-lined pie plate and the top crust from the refrigerator. Empty the filling, including any juices, into the pie plate, packing it tightly and mounding it at the center.
Lay the top crust on the filling. Trim the edges of both the top and bottom crusts to about ½ inch beyond the rim of the pie plate. Fold the edge underneath itself so it is flush with the rim of the pie plate.
Flute the dough with your fingers or press with fork tines to seal. Using a paring knife, cut a few spoke-like 1-inch slits in the center of the top crust to allow steam to escape.
- To finish the pie for baking, set the pie on the prepared baking sheet. Brush top crust with the milk, then sprinkle evenly with the sugar.
Bake for 25 minutes, then reduce the oven temperature to 375°F. Bake until the juices are bubbling, and the top and bottom crusts are deep golden brown, another 30 to 35 minutes.
Transfer the pie to a wire rack and cool to room temperature.