Pairing Suggestion – Vignoles
For the Pie/Tart Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into small cubes
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6-8 tablespoons ice water
For the Apple Filling:
- 6-7 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Pear Filling (Optional): Substitute apples with 6-7 ripe pears, peeled, cored, and sliced. Follow the same instructions as the apple filling.
1. Prepare the Crust:
In a food processor, combine the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, pulsing after each addition. Stop when the dough just comes together.
Turn the dough out onto a floured surface, knead it a few times to bring it together, then divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
Preheat your oven to 375°F (190°C).
3. Roll out the Dough:
On a floured surface, roll out one disk of dough to fit a 9-inch pie dish or tart pan. Place it into the pan, pressing it against the bottom and sides. Trim any excess overhang.
4. Prepare the Filling:
In a large bowl, toss the sliced apples (or pears) with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until well coated.
5. Assemble the Pie/Tart:
Arrange the fruit filling in the prepared crust, creating an even layer. Dot the top with small pieces of butter.
6. Roll Out the Second Disk:
Roll out the second disk of dough and either cover the pie with a full crust or cut strips to create a lattice pattern.
7. Seal and Decorate:
Seal the edges of the crust, and if using a full crust, cut slits to allow steam to escape. If creating a lattice, weave the strips over and under to form a pattern.
Place the pie/tart on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown, and the filling is bubbling.
Allow the pie/tart to cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
10. Serve and Enjoy:
Slice and serve your delicious Apple Pie or Pear Tart as is or with a scoop of vanilla ice cream for an extra treat.
This recipe provides the perfect canvas for a classic apple pie or a delightful pear tart. Choose your favorite or make both for a delicious seasonal dessert.