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At the annual Limudei Hashem event, everyone contributes her signature dessert, salad, hot dish, etc., and the women set up a magnificent bar. My friend, Malka T., made this apple pie and everyone went nuts over it. Follow instructions, and you, too, will have the perfect apple pie! It freezes beautifully, too.
2 cups flour (can use half white and half 70% whole wheat)
1 teaspoon salt
1/3 cup sugar
2/3 cup margarine (use soy-free, if needed)
5–7 tablespoons cold water
6–7 apples, preferably Pink Lady
3/4–1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
dash nutmeg
dash salt
2 tablespoons margarine (optional) (use soy-free, if needed)
1 and 1/2 cups jarred sour cherries with sauce
1 and 1/2 tablespoons cherry brandy
2–3 tablespoons confectioners’ sugar
1/8 teaspoon Gefen Almond Extract
1 tablespoon plus 1 teaspoon Gefen Cornstarch
Sift together flour, salt, and sugar. Cut in margarine with a pastry blender (or two knives held parallel) until the pieces are the size of small peas. To make the pastry extra tender and flaky, divide margarine in half. Cut in first half until mixture looks like cornmeal. Then cut in remaining half until it looks like small peas.
Sprinkle one tablespoon of the water over part of the flour-margarine mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoons water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into two balls (for upper and lower crust).
On a lightly floured surface, flatten one ball slightly and roll an eighth-inch thick. Always roll going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin; unroll pastry over pie dish, fitting loosely onto bottom and sides.
Peel apples and thinly slice (this can be done in the food processor). Mix apples together with sugar, flour, cinnamon, nutmeg, and salt. Fill pie shell with apple mixture. Dot with margarine, if desired.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Roll out upper crust of pie dough. Trim lower crust even with rim of pie plate; moisten the edge. Add top crust; trim to a half inch (one and a quarter centimeters) beyond edge; tuck it under edge of lower crust — this seals in the juice. Crimp edge. Slash upper crust gently, with your own design.
Bake for 50 minutes or until done. Serve with cherry sauce if desired.
To make cherry sauce, pour cherries into a small saucepan. Add brandy, sugar, and extract. Bring to a boil over medium heat. Once mixture boils, dissolve cornstarch in a bit of the hot liquid and add to pot. Stir until thickened. Lower flame and continue stirring for a minute or two more. Serve at room temperature.
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substitute Hi,
Can I skip the cherry sauce? Or will it take away from the taste of the pie?
Well, it is a flavor.. It’s up to you…. I wouldn’t leave it out.
If you want to skip the cherry sauce would you do something else instead of cherries. I would try to put a drop of custard on it instead of the cherries, I like the warm custard on baked apple pies. It is different from cherries but heaven. try it