Green Market Apple Pie Recipes

GREEN APPLE PIE

Steps:

• For pastry, mix flour and salt; cut in shortening.
• Add water 1 tbsp at a time, using only enough to make a workable paste (too little will make it crumbly). This pastry, being exceedingly rich, must be handled deftly.
• Roll out pastry and line pan.
• Make 2 (9 inch) shells.
• Thorough chilling before rolling makes pastry easier to handle.
• For filling, line pie pan with one pastry shell and fill with sliced apples.
• Mix and sift dry ingredients over the apples.
• Add water and lemon juice; dot with butter, then top with secondary pie shell.
• Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
• If pie crust starts getting too dark before it is done.
• Cover with aluminum foil.
• ENJOY!

GREEN TOMATO AND APPLE PIE

Steps:

• Preheat oven to 450 degrees. Line an 8-inch pie pan with one of the store bought pastry dough and set aside. In a large bowl, combine the sugar, salt, cinnamon, lemon zest, apples, and tomatoes cut into half moons and seeds removed. Toss well to coat the ingredients. Add the lemon juice to prevent discoloration of the apples. Mound the apple, tomato mixture into the pie dough, mounding it slightly in the center. Dot with the butter. Add the second pastry dough on top and crimp the edges to seal. Brush the top of the pastry with the milk and sprinkle the toasted fennel and ground cardamom on top. Bake the pie for 10 minutes at 450 degrees, and then turn the heat down to 350 degrees. Bake for another 35 minutes, until the crust is golden. Let cool on a rack. Serve warm with ice cream or just alone.

MOM'S GREEN TOMATO-APPLE PIE

Steps:

• Preheat oven to 425 degrees F.
• Wash raisins and set aside. In a large bowl combine the tomatoes, apples, lemon rind, lemon juice, and vinegar.
• In a separate bowl, combine the salt, sugar, flour, cinnamon and ginger and mix well.
• Roll out 1 of the pie crusts to fit a pie plate and place in the plate. Set aside.
• Add dry ingredients into the wet ingredients and stir just until combined. Pour into pie shell. Dot top with butter.
• Add top crust and slit the top of pie. Bake 15 minutes, and reduce the oven temperature to 350 degrees F and bake for another 45 minutes.

PERFECT APPLE PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

PIE.....GREEN APPLE-GREEN CHILE PIE.....SWEET-HOT PIE

Steps:

• Make the filling: In a large saucepan over medium heat,melt the butter.Add apples and toss to coat.Stir in 1/2-1 cup water,chiles,brown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce heat to low and simmer for 1 hour.Remove from heat and set aside.The filling can be prepared 4 days in advance.
• Preheat oven to 400.Thaw pie crust and fill with pie weights.Bake pie shell for 20 minutes.
• Meanwhile,make the crimble topping:Pulse all ingredients in a food processor,about 15 seconds until crumbly.Set aside.
• Remove pie crust from oven,discard weights,and fill with prepared apple filling.Cover the filling with the crumble topping.Bake for 30 minutes until golden brown.
• This is excellent with ice cream on top!

PATE BRISEE FOR GREEN MARKET APPLE PIE

Steps:

• In the bowl of a food processor, combine flour, salt and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With the machine Running, add 1/4 cup ice water in a slow, steady stream through the feed tubs. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disk; wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

GREEN MARKET APPLE PIE

Steps:

• On a lightly floured surface, roll out 1 disk of pate brisee to an 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
• Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
• In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
• Roll out the remaining disk of pate brisee as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
• Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut 4 vents in the top, allowing the steam to escape.
• Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.