Published on October 26th, 2011 | by Jennifer Kaplan1
Apple Pie Recipe from King Arthur Flour’s Inaugural LiveStream Cooking Demo
King Arthur Flour, America’s oldest flour company, whipped up an awesome looking apple pie during their first live stream baking demonstration this past weekend. The livestream demos are the latest addition to King Arthur’s educational offering which include a stellar website with more than 2,000 tested recipes, free traveling baking demos and hands-on classes.
Says Allison Furbish of King Arthur:
“For more than three decades, we’ve offered our Traveling Baking Demos in cities nationwide every fall and winter. Over the years we’ve visited anywhere from 12 to 20 cities annually – but obviously that leaves many, many cities that we don’t get to each year. At the same time, since 2000, we’ve offered hands-on classes at our Baking Education Center in Norwich, Vermont. But, again, that’s not something everyone has the opportunity to take advantage of. And so for years – and especially since we’ve been more active in social media and promoting these educational opportunities there – we’ve received requests from customers to offer demos online that would allow more people to attend.”
The live streamed demo featured “tips and tricks” for home baking to which you might not otherwise be privy. Not only is King Arthur flour of the highest quality (my husband won’t make popovers with any other flour), but it is a great employee-owned company out of Vermont that has won numerous workplace and product awards. A founding B-Corporation, they are committed to environment, employees, products, and community so you can feel good about not only about how good your baked will taste but also where you are spending your big green purse dollars. And, providing virtual demonstrations is a great way to eliminate the carbon output that would have resulted from all those bakers traveling to an on-site demo.
The two-hour demo has many interesting tips and hints that if you’re interested in baking are well worth your time. But, if you don’t have time for the full two-hour demo, here is the recipe for …
King Arthur Flour’s Crusty Apple Pie
Prep time: 30 mins. to 40 mins.
Cook time: 45 mins. to 50 mins.
Total time: 1 hrs 45 mins. to 2 hrs
Yield: One 12″ pie
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 tablespoons buttermilk powder, optional
- 1/2 cup cream cheese (low-fat is fine)
- 10 tablespoons cold butter
- 3 to 4 tablespoons ice water
- 1/2 cup Baker’s Cinnamon Filling mixed with 2 tablespoons water*
- 3 medium-to-large fresh apples, peeled, cored, and thinly sliced
- dash of salt
- 2 teaspoons lemon juice
- 2 tablespoons butter, cut in small cubes
*Substitute 1/2 cup granulated sugar and 2 teaspoons ground cinnamon for the Baker’s Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
- 2 tablespoons coarse sparkling white sugar
- To make the crust: Put the flour in a bowl, or in the work bowl of a food processor. Add the cream cheese, salt, and buttermilk powder. Mix together until everything is evenly crumbly. If you’re using a food processor, just a few quick pulses are all you’ll need.
- Cut the cold butter into pieces and work it into the flour, leaving some visible pieces.
- Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it holds together. If it’s too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together.
- Divide the dough in two pieces, one slightly larger than the other. if you have a scale, one piece should be about 9 ounces; the other about 10 ounces. Flatten each piece of dough into a disk, wrap well, and refrigerate for 30 minutes or longer.
- Remove the larger piece of dough from the refrigerator, and roll it into a 13″ circle. Place it in a 12″ shallow pizza pan, or onto a parchment-lined baking sheet. The parchment is there to catch any spills and simplify cleanup; if you don’t have it, there’s no need to grease your pan.
- Spread the Baker’s Cinnamon Filling mixture atop the crust. If you’re using sugar and cinnamon, simply sprinkle it evenly atop the crust.
- Arrange the apples in concentric rings atop the filling. Or, if you don’t feel like being that fussy, simply spread the apples over the crust.
- Sprinkle the apples with a dash of salt, and drizzle with the lemon juice. Scatter the bits of butter over all.
- Remove the other piece of dough from the refrigerator, and roll it into a 12″ circle. Place it atop the apples. Bring the edge of the bottom crust up over the top, pressing to seal.
- Brush the crust with milk, and sprinkle with coarse white sparkling sugar, if desired. Cut a dime-sized hole in the middle; or cut several 1″ slits across the top, for steam to escape.
- Bake the pie in the preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and continue to bake for an additional 25 to 35 minutes, or until the crust is golden brown and you can see some filling bubbling through the slits in the top.
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