PIE DOUGH INGREDIENTS (enough for a single crust slab pie or 2 9” round pie tins):

4C + 3 T all-purpose flour

3 T sugar

1 ½  t salt

1 ¼ C unsalted butter, cold, cut into small cubes

½ C all vegetable shortening, cold, cut into small cubes

¾ C + 3 T ice water

2 T apple cider vinegar

FILLING INGREDIENTS:

 4 ½ # apples, peeled, cored, and halved – sliced into ¼” thick slices (I like Granny Smith, Golden Delicious or Gala apples)

1 C cream

½ C raisins (optional)

1 C granulated sugar

2 T fresh lemon juice

1 t ea. vanilla and cinnamon

½ t salt

TOPPING INGREDIENTS:

1 C brown sugar

2 C flour

12 T melted butter

1 t ground cinnamon

1 t salt

METHOD:

Prepare pie dough: Stir together flour, sugar and salt in the bowl of food processor. Add cubed butter and shortening and pulse briefly to combine. Using a quick on-off pulsing action process mixture until shortening and butter are roughly pea-size and well distributed throughout the mixture. The food processor makes short work of the process but you can also do it by hand or with a mixer using the paddle attachment.

Stir water and vinegar together. Add ice cubes to make about 1 ½ C. Taking care not to add ice cubes, sprinkle about half the liquid over flour mixture. Pulse briefly. Add half of the remaining liquid (minus the ice cubes) and pulse again until a shaggy dough is formed in the bowl of the processor. * You may need to add some of the extra liquid of the dough is too dry.

Turn the dough out onto a lightly floured surface and knead a few times just until dough holds together.

Shape the dough into a flat 8×6” rectangle. Wrap in plastic film and refrigerate for at least an hour or for up to three days. (dough may also be frozen at this point for later use)

Prepare Pie: Preheat oven to 375.

Prepare topping: In a medium bowl combine all topping ingredients and mix until thoroughly combined. Spread on a parchment lined baking sheet and refrigerate.

Prepare filling: In a large bowl combine together all the filling ingredients taking care to make sure all apples are evenly coated.

While fruit rests, remove dough from refrigerator and let stand at room temperature to soften slightly. Roll dough out on a lightly floured surface to a 20×15” rectangle. Carefully transfer to a rimmed baking pan sprayed lightly with pan spray.  Press pastry along bottom and up sides of pan. Trim dough to a ¾” overhang. Tuck overhang under itself and crimp dough decoratively along edge.  

Fill with apple mixture pressing into an even layer taking care not to mound the apples in the center. Pour any accumulated liquid over the apples. Top filling with refrigerated crumble topping spreading it evenly across top of pie. **You may have to break topping into smaller pieces to fit.

Place pie in oven and bake for 10 minutes at 375 and then reduce oven temperature to 350. Continue to bake until filling is bubbly and has thickened and top of pie is golden brown, 35-40 minutes. Let cool at least 2 hours or preferably overnight before serving.  

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VIRTUAL DINNER PARTY RECIPE # 97
BUTTER CHICKEN MEATBALLS

INGREDIENTS:
2 slices white sandwich bread, torn into 1-inch pieces
1 egg
Salt and pepper
1 C chopped fresh cilantro, divided
1 T grated fresh ginger, divided
3 cloves garlic, minced, divided
1 ½ pounds ground chicken
3 T unsalted butter
1 T olive oil
1 T garam masala (available at most grocery stores or make your own. *See recipe below)
1 T ground cumin
2 t curry powder
¼ t cayenne pepper (or to taste)
2 T tomato paste
2 20oz cans tomato puree
1 T honey
Squeeze of fresh lime
1 C heavy cream

METHOD:
Pulse bread in food processor until finely ground. Transfer to a large bowl. Add egg, ½ C cilantro, 1t ginger, 1 T garlic and salt and pepper. Add ground chicken and gently mix to combine. Shape into 1 ½” balls and place on a parchment lined sheet pan. Refrigerate for 10 minutes.

Melt 2T butter with oil a large skillet over medium high heat. Add onion and sauté until softened. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.

Add remaining ginger and garlic. Cook, stirring often until fragrant. Sprinkle garam masala, cumin, curry and cayenne over onion mixture and sauté briefly. Add tomato paste and cook, stirring constantly, for 1 minute.

Remove from heat and add tomato puree, honey and ¼ C water. Simmer sauce until reduced and thickened. Stir in heavy cream and bring to a simmer. Return meatballs to the skillet and simmer until meatballs are cooked through and register 160 degrees on an instant read thermometer.

Swirl in remaining butter and a squeeze of lime. Top with additional chopped cilantro if desired.

Serve with steamed basmati rice and store bought naan
Serves 2 with ample leftovers

HOMEMADE GARAM MASALA
INGREDIENTS:
1 two-inch piece cinnamon stick
10 whole cloves
1 t nutmeg
1 T green or black cardamom seeds

METHOD: Heat a nonstick skillet over medium heat. Add all spices and reduce heat to low. Gently toss spices around pan until fragrant. Remove from heat and cool. Once cooled grind in a spice grinder to a fine powder. Extra may be stored in an airtight container for up to three months.

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