This month we had 3 choices and I found the time to make 2 of them. I also got to pick one that I’d been dying to make, Upside Down Apple Pie. We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.
UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
- Gradually add orange juice, tossing with a fork until dough forms a ball.
- Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
- Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
- Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
- In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
- On waxed paper, roll out one ball of pastry to fit pie plate.
- Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
- Fill with apple mixture.
- Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
- Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
- Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
- Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
TOURTIERE du SHACK aka PORK POT PIE
- 3 1/3 cups all-purpose flour
- 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
- 1 teaspoon kosher salt
- 1 1/2 cups low-salt chicken broth
- 1 1/2 medium onions, chopped, divided I used 1 large onion
- 4 garlic cloves, chopped, divided
- 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
- 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
- 2 bay leaves I omitted
- 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
- Kosher salt I used Himalayan Pink Sea Salt
- 1 tablespoon unsalted butter
- 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
- I added a celery stalk, sliced and
- I added a large carrot, sliced to disguise the mushrooms from hubby
- 1/2 cup dry white wine I used Savignon Blanc
- 1 1/4 pounds ground pork
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup grated, peeled russet potato I used Yukon Gold
- All-purpose flour (for surface)
- 1 large egg yolk, beaten to blend
- A 9″-diameter deep-dish glass or ceramic pie dish
- Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
- Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
- Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
- Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
- Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
- Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.