LCBO Food & Drink Autumn 2019

The Filling STEP 1  Slice peeled apples thinly. Thin slices of similar size compact better and cook more evenly. Sweet apples soften more so you can cut them a little thicker than firm apples if you’re combining varieties. Combine in a very large bowl with lemon juice. Combine dry ingre­ dients in another bowl. STEP 2  Sprinkle in sugar mixture while gently tossing apples with a spatula to coat apple slices evenly. Avoid breaking up the apples. STEP 3  Pour about one-third of apples into chilled (unbaked) bottom crust. Using your hands, gently arrange and press apples to fit them snugly with as few gaps as possible. Repeat in two more addi­ tions. They should be compact and slightly mounded. Set aside while rolling top crust.

THE BEST APPLES A combination of tart and sweet varieties adds depth of flavour to pie filling. Use just one variety if you prefer. Apple texture varies by growing season and upon storing, so you may find they bake up firmer or softer at times. Choose apples that feel heavy for their size to ensure juiciness and good flavour.

Tart, firm cooking apples that hold their shape in­ clude Northern Spy, Cortland, Crispin, Ida Red, Spartan and Granny Smith.

McIntosh is a tart apple that softens dramatically when baked.

Sweet apples that hold their

flavour when baked include Fuji, Ambrosia, Golden Delicious,

Pink Lady and Honey Crisp.

Final assembly 01  Roll out top pastry to desired-size circle, ensuring you have plenty of over­ hang to seal bottom crust. Brush edge of bottom crust with water. 02  Cut a decorative shape from centre of circle. Roll up circle around pin, then unroll to drape over filled pie, centring it. 03  Trim edge of top crust so it extends about 1/4 inch (5 mm) beyond edge of bottom crust. 04  Fold top crust over edge of bottom crust, pinching the two together to seal and thin the edge out slightly, lifting to make a raised rim. You want a tight seal here. 05  Use the forefinger and thumb on one hand to gently press the raised rim of pastry from the inside toward the outside, while bracing the rim with the other thumb (on the other side of the pastry) to create a fluted edge. Keep the fluted edge angled up and just inside the edge of the plate to reduce spillover during baking.

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FOOD & DRINK AUTUMN 2019