LCBO Food & Drink Autumn 2019

THE ULTIMATE APPLE PIE

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The Crust 01 Spoon flour into dry measuring cups and level off top. Combine dry ingredients in large bowl. Hold cheese grater over bowl and grate in frozen shortening and butter in 3 additions, tossing the flour mixture with a fork between each. 02 Gently toss with fingers to evenly combine. The pieces of fat should look like dry, large-flake oats. 03 Drizzle in ice water while stirring with fork until evenly moistened. Don’t mash or overwork it! If neces- sary, add more water a bit at a time just until dough clumps. 04 Gently gather the ragged dough into a ball with hands, then break in half and form 2 balls (weigh dough or eyeball it). 05 Flatten each into a thick disc (ragged edges are okay). Wrap well in plastic and refrigerate until chilled. Preheat the oven before rolling out the bottom crust. 06 Place 1 disc on a lightly floured surface. Flour rolling pin. Starting at centre of disc for each stroke, with light pressure on rolling pin, roll toward edge, lifting pin as you get to edge to avoid pressing edge too thin. Lift dough and lightly flour under- neath occasionally to prevent sticking. 07 Roll out in each direction like the points of a compass to form a neat circle the desired size. Roll up circle around pin, then drape into pie plate, gently lifting dough to fit snugly into sides. 08 Trim edge, leaving about 1 inch (2.5 cm) of pastry overhang beyond the inner edge of pie plate. Refriger- ate while making the filling.

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Roughness causes toughness. For the flakiest baked texture use gentle pressure when stirring, handling and rolling pastry and avoid mashing or letting your hands warm it.

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AUTUMN 2019 FOOD & DRINK