2019-11-01 Good Housekeeping

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

FLAKY BUTTER PIE CRUST V

Makes 1 crust

1 1⁄4cups all-purpose flour

1Tbsp sugar

1⁄2tsp kosher salt

1⁄2cup (1 stick) cold unsalted butter,

cut into small pieces

1. In food processor, combine flour,

sugar and salt. Add butter and pulse

until mixture resembles pea-size crumbs.

2. Add 3 Tbsp ice water, pulsing until
   dough forms small clumps and holds
   together when squeezed (if necessary,
   add up to another Tbsp water, 1 tsp at a
   time). Do not overmix.


3. Transfer dough to piece of plastic
   wrap and shape into 1 -in.-thick disk. Wrap
   tightly and refrigerate until firm, at least
   1 hr. and up to 2 days.
   Note: Double the recipe if you need both
   a bottom and a top crust.

APPLE OR PEAR PIE FILLING V

Makes enough for 1 standard pie

1⁄4cup granulated sugar

1⁄4cup firmly packed dark brown sugar

1⁄4tsp freshly grated nutmeg

2 1⁄2 lbs Golden Delicious apples

or Bartlett pears (about 5 large)

1 1⁄2 lbs Granny Smith apples

(about 3 large)

1 Tbsp fresh lemon juice

2Tbsp cornstarch

In large bowl, combine sugars and

nutmeg. Peel, core and slice apples (or

pears, if using) 1⁄4 in. thick, adding them

to sugar as you go and tossing to coat.

To s s with lemon juice and let sit, tossing

occasionally, at least 1 hr. and up to 2 hr.

before filling. Just before filling, sprinkle

with cornstarch and toss to combine. Pile

48 GH NOVEMBER^2019

into prepared bottom crust and pour

juices over top. To p as desired.

Note: Yo u can sub 6 oz cranberries, black-

berries or raspberries for an apple and

add an extra tablespoon of cornstarch.

CRANBERRY-PEAR

COBBLER FILLING V

Makes enough for 1 standard pie

4 cups fresh or frozen cranberries

1 lb large pears or apples (about 2),

peeled and cut into 1⁄2-in. pieces

2 tsp finely grated orange zest

1 Tbsp fresh orange juice

1 Tbsp grated peeled fresh ginger

2Tbsp cornstarch

To s s together all ingredients, then pour

into baking dish and top as desired.

CRUMB TOPPING V

Makes enough for 1 standard pie

1⁄4cup firmly packed

dark brown sugar

1⁄4cup granulated sugar

1⁄2tsp ground cinnamon

Pinch ground cloves

Pinch kosher salt

1 cup all-purpose flour

1⁄2cup (1 stick) cold unsalted butter,

cut into small pieces

1 cup old-fashioned rolled oats

1⁄2cup roasted almonds,

roughly chopped (optional)

In food processor, combine sugars,

cinnamon, cloves and salt. Add flour

and pulse to incorporate. Add butter

and pulse just until large clumps form.

Transfer to bowl and gently toss with oats

and almonds if using; refrigerate until

ready to use.

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