FOODIE FRIDAY

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Two weeks ago, our youngest son came for a visit, so I baked him his favorite dessert, FRENCH APPLE PIE. After it was baked, I put it on the center island to cool, and left it for the Rooster to guard.My son loves Pecans, so over the years I have used them in the pie, in a couple of ways, so I decided to share this recipe today. Can you tell that someone already tested the pecans and even tried to cover it up by re-arranging them. Of course no one owned up to it, so it must have been the dog. Yeah right....

The apple centerpiece always sits on the kitchen table, but the apple dishes only make it to the table for apple pie. Of course the cup and saucer are the Franciscan, Apple pattern.

As you can see, he didn't take a small piece, and he topped it off with Pecan Ice Cream too.

For years I used Pillsbury Pie Crust Mix, that was until I tried Martha Stewart's recipe for PATE BRISEE ( better knows as Pie Dough). This is so easy to make and once you try it, you'll never go back to the boxed mix.

FRENCH APPLE PIE

Pate Brisee (Pie Dough):

Makes 1 double-crust or 2 single-9 to 10 inch pies.

2 1/2 C. all -purpose flour

1 tsp. salt

1 tsp. sugar

1 C. (2 sticks) unsalted butter, chilled and cut into small pieces

1/2 C. ice water

1. In the bowl of a electric mixer, combine flour, salt and sugar. Add butter, and mix (slowly at first) then increase the speed until the mixture resembles coarse meal.

2. With the machine running, add ice water in a slow, steady stream. Mix until dough holds together without being wet or sticky; be careful not to over mix.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic wrap. Transfer to the refrigerator, and chill at least 1 hour or over night. Dough maybe be stored, frozen, up to one month.

4. Once dough is chilled, roll out one of the disks on a floured surface and fit into a pie plate. Trim the edges in the manor of your choosing. Set aside.

At this point pre-heat your oven to 375 degrees

Apple Filling :

8 to 10 apples, peeled and cut into wedges ( I find Gala apples are best)

1/2 C. sugar

1/8 C. flour

1/4 tsp. salt

1 Tbs. cinnamon

1/2 tsp. nutmeg

3 pats butter

Mix all of the ingredients together, except the butter. Pour into the pie shell, then place the pats of butter on top of the apple mixture. Set aside again.

Topping:

1 C. flour

1 C. brown sugar

1/2 C. ground pecans

1 Tbs. almond extract

1/2 C. unsalted butter

Pecan halves (for top)

Combine flour, brown sugar and pecans, add extract and then cut butter into the mixture. WASH YOUR HANDS and dry them, then squeeze the mixture with your hands to make large crumbs. Arrange evenly over the apple filling. Place Pecan halves on top of crumbs.

Cover the edges of the pie crust with aluminum foil and bake at 375 degrees for 25 minutes. Remove foil and bake another 25 minutes, or until the pie crust edges are a golden brown.

Hint.....A 2 pc. pie protector set works better than aluminum foil for the crust, and the bottom piece protects your oven from drips. It's worth the investment.