Food business idea: Apple Pie making.
An apple pie is a fruit pie in which the principal filling ingredient is apples. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.
Here are three variations on apple pie:
1. Apple Pie I: an apple pie recipe which suggests a variety of apples.
2. Apple Pie II: a recipe that uses the first one as a model; uses McIntosh apples exclusively.
3. Tarte Tatin: an open-faced kind of apple pie.
Apple Pie I
Ingredients
Pie Crust
8 oz (225 g) plain flour
4 oz (110 g) margarine
2 oz (55 g) lard
pinch of salt
2 tablespoons cold water
Pie Filling
1 lb (500 g) apples, sliced
2 tbsp lemon juice
1 oz (28 g) salted butter
2½ c sugar, and additional for sprinkling
¼ c flour
2½ tbsp cornstarch
cinnamon
nutmeg
Pie Topping
1 oz (28 g) milk
cinnamon
sugar
Procedure
Pie Crust
1. Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
2. Add 2 tablespoons water to make a soft but firm dough.
3. Roll pastry on floured surface to the size you want your pie. Make two crusts.
4. Place one crust in pie pan.
Pie Filling
1. Do not precook apples, as this will deprive the pie of a substantial amount of flavor and turns the apples into mush!
2. Peel and slice apples into 1/8th-1/4th inch (about 50 mm) thick segments.
3. Add lemon juice to apples.
4. Mix apples by hand with 1/2 cup sugar and a few dashes of cinnamon.
5. Transfer segments, minus their acquired juices, to pie pan. (Omitting the expressed juice will help prevent the pie from boiling over in the oven.)
6. Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
7. Pour this over the apples in pie pan.
8. Dot with butter.
9. Cover with the other crust.
10. Firm down edges with fork or finger.
11. Cut heart or diamond-shaped vents into top crust.
12. Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
13. Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)
14. Take the pie out of the oven and let it cool slightly on the counter. Do not, I repeat, DO NOT try to eat it right out of the oven, as it will be very hot and this can cause burns!
15. Serve warm with ice cream or custard.
Notes, tips, and variations
1. Use a variety of apples to get more complex flavors and textures.
2. Use 2-3 Granny Smith apples, in combination with the other apples.
3. Replace the lard with shortening for a vegan dessert.
Warnings
– Filling will be EXTREMELY hot immediately after the pie is taken from the oven, so let it cool slightly before you eat it!
Apple Pie II
Ingredients
Pie Crust
8 oz (225g) plain flour
4 oz (110g) margarine
2 oz (55g) lard
pinch of salt
2 tablespoons cold water or 2 Pillsbury (or other store-bought) pie crusts
Everything Else
4 McIntosh apples
1 teaspoon cinnamon
2 cups sugar
¼ cup flour
2 cups water
3½ tablespoons cornstarch
lemon juice (of ½ lemon)
½ teaspoon nutmeg
Procedure
Pie Crust
1. Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
2. Add 2 tablespoons water to make a soft but firm dough.
3. Roll pastry on floured surface to the size you want your pie. Make two crusts.
4. Place one crust in pie pan.
Everything Else
1. Core, peel, and slice the apples into ¼ or ?-inch (1 to .5 cm) segments.
2. Add lemon juice to the apple segments.
3. Transfer excess juices to the pie pan.
4. In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
5. In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
6. When the syrup is done boiling, gradually bring all of the ingredients together.
7. Add the apple filling into the pie pan, on top of the first pie crust.
8. Cover the filling with the other pie crust and make three slits on top.
9. Bake in the oven at 350°F (175C) for 60 minutes or until golden brown.
10. Take out the pie and set to cool.
11. If desired, serve warm with ice cream, frozen custard, or frozen yogurt.
Source: https://en.wikibooks.org/wiki/Cookbook:Apple_Pie_I
