How to Make French Vanilla Apple Pie

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How to make French Vanilla Apple Pie Jack Kondrad Rasmussen College Author Note This essay is being submitted on February 6, 2014 for Teresa Schneider’s G124 English composition course. The following recipe and process is for a very very old French vanilla pie recipe that has been in my family since 1952. It is a very difficult recipe that takes a lot of strength and exact measurements to produce the correct results. The desired result in this case is a light, fluffy French vanilla apple pie. ”The ingredients are as follows: For the crust you will need 3 ½ cups all purpose flour, ½ cup of sugar, 1 cup (2 sticks) unsalted butter cut into pieces, 1 cup grated sharp cheddar cheese, ½ cup chilled solid vegetable shortening cut into pieces, 1 egg yolk, and 1/3 cup ice water. For the filling you will need 1 cup of sugar, ½ cup all purpose flour, 3 pounds apples- granny smith and red delicious half and half, 2 tablespoons fresh lemon juice, ½ a fresh vanilla bean- split lengthwise, 2 egg yolks and 1 tablespoon of sugar. For the crust you will combine the flour, sugar, unsalted butter, and vegetable shortening in a large bowl. Using bare hands, combine until the mixture resembles a coarse meal. Add the grated cheddar cheese. Add egg yolk and ice water and mix just until combined. Divide dough in half. Gather dough into 2 balls, flatten each into a disk. Wrap each in plastic and refrigerate for 30 minutes. Now for the filling. First, preheat the oven to 350F. Butter a 10-inch glass pie plate. Combine 1 cup sugar and flour in large bowl. Peel, core, and thinly slice the apples. Add apples to bowl and toss. Sprinkle with 2 tablespoons of fresh lemon juice and scrape in seeds from vanilla bean. Stir filling until moistened. On a lightly floured surface, roll out 1 dough disk to 15-inch round. Transfer to prepared pie plate,

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