The Sweet Magnolias Cookbook (45 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
Deep-Dish Apple Pie with Crunchy Crumb Topping
CRUST
1½ cups all-purpose flour
5 tablespoons shortening or lard
4 tablespoons butter, cut into cubes
½ teaspoon salt
3 tablespoons ice water
FILLING
5 cups very thinly sliced, peeled, cored Granny Smith apples
¼ cup flour
½ packed cup light brown sugar
½ cup granulated sugar
1½ teaspoons apple pie spice
TOPPING
¾ cup flour
1
/
3
cup sugar
½ cup butter, softened
Note: This recipe includes a no-fail pie crust!
CRUST
At least 30 minutes before making the pie crust, combine the first 4 ingredients in the bowl of a food processor fitted with the metal blade, and chill for at least 30 minutes. (This cold method ensures a flaky crust.)
When the ingredients are cold, place the bowl on the food processor, and pulse a few times to incorporate the ingredients.
With the machine running, add the water through the top of the machine. Do not overwork the dough. Process it just until the dough becomes quite crumbly and does not gather up into a ball in the food processor.
Gather the dough into a ball with your hands. You may squeeze the dough to help it stay together. If it still won't form a ball, you can add a tiny bit more ice water. Shape the ball into a flat disc. Wrap in plastic food wrap, and refrigerate at least 30 minutes.
On a cool, lightly floured surface, roll dough out to fit your deep-dish pie plate. Transfer dough, and fit into the pie plate, turning edges under and crimping the rim of the crust.
FILLING
Preheat oven to 350°F. Toss the apple slices with the flour. Add sugars and apple pie spice to the apples. Transfer mixture to the pie crust.
TOPPING
Using your hands, combine the flour and sugar. Work in the butter until you have large clumps. Distribute evenly over the apple filling.
PIE
Place pie in center of oven. Bake about 1 hour, covering top of pie with foil if the crust edge and/or crumb topping seems to be browning too quickly. Remove from oven, and let cool for at least 30 minutes before slicing.
SERVES 6â8
Valentine's Special Decadence Cake (flourless chocolate cake)
CAKE
¾ cup butter, cut into small pieces
1 (12-ounce) bag semisweet chocolate chips
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons pure vanilla extract
GLAZE
½ cup heavy whipping cream
½ cup dark corn syrup
1 (12-ounce) bag semisweet chocolate chips
CAKE
Preheat oven to 350°F.
Grease a 9" springform pan. Line bottom with parchment or wax paper. Wrap entire outside of pan with heavy-duty foil.
Melt butter, and bring to a boil.
Place chocolate chips in a medium mixing bowl. Pour hot butter over chocolate, and let stand 5 minutes. Stir until smooth.
Using an electric mixer, beat egg yolks and 6 tablespoons sugar in a large bowl until mixture is thick and pale, about 3 minutes.
Add chocolate mixture and vanilla to yolk mixture. Stir until smooth.
Using clean, dry beaters, beat egg whites in a large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff. Fold into chocolate mixture in 3 additions.
Pour batter into prepared pan. Bake 1 hour. Cake top will be puffed and cracked when done.
Cool cake in pan on cooling rack 15 minutes. Cake will fall.
Using a spatula or the back of a large spoon, press edges of cake to be level with the center. Leave cake in pan until thoroughly cooled.
Run thin knife around inside edge to loosen cake. Remove wall of springform pan. Invert cake onto a 9" cardboard round. Peel off parchment.
