Apple Pie with Lattice Top

Apple Pie with a Lattice Top

The Pie dough, is the pie dough recipe. We made the filling in class, and I actually think this pie turn out very well. I secured my edges, so no pie was spilling out, and when I did the lattice top, it wasn’t as difficult as I expected it to be. Here’s the recipe for the apple filling:

Apples, fresh, peeled and sliced: 2 lbs., 8 oz.

Water: 1 lb., 4 oz.

Sugar, granulated: 6 oz.

Salt: Pinch

Cinnamon, ground: .25 oz.

Cornstarch: 2 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Combine the apples with 2/3 of the water, all of the sugar, salt, and cinnamon; place in a heavy-

bottomed pot.

4. Boil the mixture.

5. Make a slurry by placing the cornstarch in a bowl and adding the remaining water while whisking.

6. When apple mixture begins to boil, slowly add the slurry, stirring constantly. Boil the mixture until it is

thickened and translucent, approximately one minute.

7. Remove from heat.

8. Cool the filling and store for later use.

Short Dough

Short Dough

The short dough was an extremely hard dough to roll out. We used the short dough to make the dough for the lemon curd.

Short Dough

Yield 4 # 12 Oz.

6 oz. Granular Sugar

14 oz. Unsalted Butter (Room Temp)

1 Egg

1 Tsp. Vanilla Extract Or Lemon Zest

1 lb. bread Flour

Chantilly Cream

Chantilly Cream

The Chantilly Cream can be found on the Strawberry and Raspberry Chiffon, Turtle Pie, and the Cream Pie. The Chantilly Cream was very easy to pipe with, and added a very nice look to the finished pies.

Cream, heavy: 1 lb.

Sugar, confectioner’s: 1 oz. 

Extract, vanilla: .25 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In a chilled bowl of a stationary mixer fitted with a whip, whip all ingredients on medium speed to the desired consistency.

4. Use immediately or refrigerate until needed.

1,2,3 Dough

1-2-3 Cookie Dough

This dough will be used to make the lemon curd, chocolate ganache, almondine, apple frangipane, and fruit tart tartlets.

1-2-3 Cookie Dough:

Sugar, granulated: 1 lb.

Butter, unsalted, room temperature: 2 lbs. 

Eggs, whole: 6 oz.

Flour, pastry: 3 lbs.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter. 4. Add the eggs gradually. Scrape well.

5. Add the flour and mix on low speed until well blended.

6. Refrigerate before using.

Frangipane

We used Frangipane in out Tartlet Shells as a filling.

12 oz sugar

12 oz butter, softened

12 oz almond flour

6 eggs (whole)

1. Use stationary mixer with paddle cream butter + sugar
2. Add eggs, one at a time
3. Add almond flour, slowly
4. Mix until incorporated
5. Scrap Bowl down occasionally.

Lemon Curd

INGREDIENTS:

Egg yolks: 4 oz.

Sugar: 6 oz.

Lemon juice: 4 oz.

Lemon zest: .5 oz.

Butter, softened: 4 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Whisk together egg yolks, lemon juice, and lemon zest.

4. Cook the mixture in a bowl over simmering water, stirring constantly until thick.

5. Strain.

6. Add butter while mixture is still warm. Mix to combine thoroughly.

Chocolate Gnache

10 oz 58% chocolate

8 oz heavy cream

1 1/2 oz butter

1 1/2 oz sugar

1. Place chocolate in a small bowl
2. Heat up heavy cream, butter + sugar (until butter melts) 
3. Pour over chocolate, stir/whip till chocolate melts
4. Pour in tartlet shells

Almondine Tartlets and Apple Frangipane

Tartlets

We’re using these fillings to fill our tartlets, lemon curd, chocolate ganache, almondine, apple frangipane, and fruit tart.

Pastry Cream

Yield: 3 # 9 oz (57.8 oz)

Ingredients:

Part 1

Milk: 32 oz

Vanilla Bean: 1⁄2

Sugar: 4 1⁄2oz

Part 2

Cornstarch: 2 1⁄2oz

Cake Flour: 1⁄2oz

Sugar: 4 1⁄2 oz

Milk: 3 oz

Egg Yolks: 6 oz

Egg: 1 ea.

Part 3

Butter, cubed, softened: 3 oz

Method of Preparation:

1.            Gather equipment and ingredients.

2.            Part 1: Heat milk, sugar and vanilla to scalding in a medium pot.

3.            Part 2: Combine sugar and starches, whisk in milk. Once milk/starch mixture is smooth, whisk in egg and yolks.

4.            Slowly temper egg/starch mixture with hot milk from part 1.

5.            Return tempered egg mixture back into pot.

6.            Cook mixture on medium heat until it is bubbling and thickened—whisking constantly and briskly.

7.            Once pastry cream is cooked to correct thickness remove from heat, whisk-in the butter from part 3—use gloves when handling the butter.

8.            Cool immediately on ice, cover with plastic wrap—allowing wrap to cling to the surface of the pastry cream.

9.            Record time and temperature: cooling start time/temp. and ending time/temp.

10.          Once mixture is complete cool (50-60 ̊F), LABEL and store in the refrigerator.

11.          Enter cooling times into log-book.

Coconut Rum Specialty Pie

Linzer Torte with Raspberry Preserve and Almond Paste

We used the Linzer Dough to make a Linzer Torte (as seen in the picture). The Linzer Dough has a strong hazelnut flavor, and we used it to make a Linzer Torte as well as cookies. A Linzer Torte is made using a raspeberry marmalade and almond cream (see formula below). To arrange the torte, we have to set the dough up in a cake ring, be careful the dough is extremely delicate. We have to make sure the dough isn’t sticking off the cake ring or else you won’t be able to get the torte out of the ring. To assemble, fill with almond cream, and raspberry marmalade, and the make the traditional diamond top. Sprinkle with confectioner’s sugar around the edges. To make the cookies, cut out with a stencil of your choice, and fill with raspberry marmalade.

Linzer Dough:

Butter: 1 # 9 oz

Sugar: 18 oz

Eggs: 4 ea

Vanilla: 2 tsp

Cake Flour: 1# 14 oz

Cinnamon: 1 ⁄ 4 oz

Baking Powder: 1 ⁄ 2 oz

Hazelnut Flour: 12 oz

Cake Crumbs: 4 oz

1. Creaming Method

2. Portion into 1 # pieces

3. Flatten to 1⁄2 inch, chill well before rolling

Almond Cream:

1/2 c. butter

1/2 c. and 2 T. Sugar

Cream together

1 egg

1yolk

Add one at a time

1/2 c. almond flour

2 T Rum