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  • Rose Bud

Recipe: Robin's Minty Apple Pie


Get your bake on!

Stay cozy this season with this sweet treat. Pastry Chef, Robin McCoy, shows us how she makes Minty Apple Pie using culinary grade sugars and spices from Old Town Spice & Tea Merchant. This yummy pie is properly paired with a hot cup of Mint Apple Tea. Although, chef makes personalized pies in the demo, the following recipe is good for one standard size pie.

Filling:

2 lbs Granny Smith apples

1/2 c sugar

1/4 c flour

1 tsp nutmeg

2 tsp cinnamon

1/2 tsp salt

1 tsp vanilla

3 tbsp butter

zest of 1 lemon

juice of 1/2 lemon

1 bunch of finely chopped mint

Crust:

2 c flour

1 tsp salt

2/3 c butter or crisco

5 to 10 tbsp ice water or milk

Directions:

Combine flour and salt in large bowl. Mix in Crisco until mixture resembles coarse crumbs.

Add tablespoon of cold water. Repeat until mixture is moistened & can form into a ball. The dough should hold together when picked up & should not crack.

Preheat oven to 375 degrees.

Peel, core, & quarter the apples. Add lemon juice, zest, mint, flour, cinnamon, nutmeg, vanilla, sugar, & salt.

On a clean floured surface, divide dough into 2 balls of equal portions and roll it out.

Drape dough over a 9-10 inch pie plate & gently press into the bottom. Trim any hanging edges. Fill with apple mixture, then add pieces of cold butter. Use remaining dough portion to cover the top of the pie, entirely. Brush top of crust with egg white. Place pie in oven, middle rack, for 30-45 minutes or until crust is golden brown & filling starts to bubble. Allow pie to sit for 30 minutes before serving.

Pro tip: cover outer edges of pie for the first 15 minutes of baking to avoid overcooking the crust.

Baking with Robin McCoy (video)

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