Unwrap the smaller disk of dough and roll out as before, working from the center, to an 11-inch circle. Press the crust into the sides of the pie plate, draping any excess over the edge. Roll the dough up around the rolling pin and transfer the dough to a pie plate. Turn the dough periodically and flip it over to prevent sticking dust the counter with additional flour as needed. Roll out, working from the center, to a 13-inch circle. Unwrap the larger disk of dough and put it on the counter, turning to coat with flour. Prepare the Crust: Dust your counter and rolling pin evenly with flour.Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Add the onion, pork, brown sugar, salt, and spices. Add oil to the pan and increase the heat to medium-high. Make the Filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes.Refrigerate for at least 30 minutes and up to 2 days. Press each portion down into a disk and wrap in plastic wrap. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Turn the dough out onto a lightly floured surface and knead three times. If needed, add an additional tablespoon or two of ice water (you shouldn’t need much more). Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. Stir in the cheese with a fork until evenly distributed. Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). First Make the Crust: In a medium bowl, whisk together the flour, sage, and salt.PORK AND APPLE PIE WITH CHEDDAR-SAGE CRUST 1 tablespoon firmly packed light brown sugar.2 pounds (900 g) ground pork (preferably 15 to 17% fat).1 small onion (140 g), very finely chopped.1½ pounds (3 large) firm-tart apples, unpeeled, cored, and cut into ¼-inch-thick wedges.1½ pounds (3 large) firm-sweet apples (see apple notes), unpeeled, cored, and cut into ¼-inch-thick wedges.
#Amy traverso pork pie how to#
An even better tip for how to keep apples from turning brown? Use apples that don’t brown easily in the first place, such as Empire, Fuji, Gala, Golden Delicious, and Piñata. To prevent oxidation on your apple slices (the process by which apple slices turn brown), soak them in lemon water (2 tablespoons lemon juice per six cups of water) until ready to use. And if you don’t have a paper bag? Just poke some holes in a plastic one. For the rest of us, the best way to store apples is in a paper bag in the produce bin of the refrigerator. That’s great advice … if you happen to have a root cellar. To get these shapes, we used a corer/slicer for pie and a peeler/corer/slicer for the crisp.Īn apple grower once told us that the best way to store apples is in a paper bag in the root cellar. CRISP EDITIONĪpple pie and apple crisp both call for peeled, sliced apples, but for the best texture in the finished dish, we prefer thicker slices for pie and thinner ones for crisp.Īpple slices for pie (left) and crisp (right). Using this method, we can peel the 10 apples we need for apple crisp in about 10 minutes.ģ. Then peel the sides from top to bottom, turning the fruit as you go. The best way to peel apples is to first peel around the top and bottom in a circle, leaving the sides intact. Photo Credit : Amy Traverso 2. THE BEST WAY TO PEEL APPLES
Our favorite tools for cooking with apples. We’re not especially brand-sensitive, but we do rely on these four tools to make easy work of processing whole apples for cooking: (clockwise from top left) a basic corer an adjustable corer-slicer, which allows you to cut 1/4-inch and 1/2-inch slices a sharp peeler and an old-fashioned peeler/corer/slicer. Speed up the process with these apple hacks, including the best way to peel apples, the best way to store apples, and how to keep apples from turning brown.ĥ FAVORITE APPLE HACKS 1.
#Amy traverso pork pie portable#
After all, an apple may be nature’s perfect portable snack, but many recipes - including our Blue Ribbon Deep-Dish Apple Pie and Old-Fashioned Apple Crisp - require that you peel, core, and slice up to a dozen apples. Whether it’s peeling, slicing, or storing, we’ve got you covered. Become an apple savant with these five easy apple hacks.
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