|Pastry flour||13.4||380 g||50.00|
|Teff flour||13.4||380 g||50.00|
|Cold water||8||228 g||30.00|
|Total appr. wt.||3||7.4||1.574 kg||207.00|
Method: In a mixer fitted with the paddle attachment, combine the flour, salt and sugar. Dice the cold butter into 1-in. (2.5 cm) cubes and toss them in the flour mixture. Mix on medium speed until the desired consistency is reached (coarse meal for mealy, hazelnut sized for flaky). Add the water, reserving some, and mix until dough forms. Add more liquid, if needed. Transfer the dough to a parchment-lined sheet pan and cover with plastic. Place in the refrigerator for at least four hours before using. Roll out the pie dough and line the pie pans with the bottom crust. Reserve in the refrigerator until the filling is prepared.
Yield: three 9-in. double crust pies, bottom crust = 250 g, top crust = 275 g
|Lemon juice||1.1||30 g||1.46|
|Raisins, soaked||4.7||132 g||6.10|
|Total appr. wt.||6||4.5||2.848 kg||132.75|
Method: Peel, core and slice the apples. Combine the apple slices and lemon juice in a large mixing bowl. Mix with the sugar, cornstarch, salt and spices. Add the apples and toss until mixed. Fold in the drained, soaked raisins. Fill the pie shells. Dot the top of the filling with butter. Create vents in the top dough and secure to the bottom dough with a decorative border. Brush with an egg or cream wash, and sprinkle with granulated sugar. Bake at 385°F in a convection oven for about 40 to 45 minutes.
* As the primary ingredient, apples are the basis for baker's percent.
THE PASTRY CASE IS BROUGHT TO YOU BY THE NATIONAL HONEY BOARD
For information on how to use honey in a variety of bakery formulas, visit the National Honey Board's website at www.honey.com.