FOURTH OF JULY RECIPES:
REAL DEAL APPLE PIE
8 Servings Prep: 35 min. Bake: 1-1/4hours + cooling
2-1/4 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
5 medium Braeburn apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
4 medium Granny Smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten
1 to 2 tablespoons superfine sugar
In a large bowl, mix the flour, sugar and salt; cut in butter until
crumbly. Gradually add water, tossing with a fork until dough holds
together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap.
Refrigerate for 1 hour or until easy to handle.
In a large bowl, combine the apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
On a lightly floured surface, roll out larger portion of dough to
1/8-in.thick circle. Transfer to a 9-in. pie plate, trimming even
with edge. Fill with apple mixture, mounding in the center.
Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
Roll out remaining dough to fit top of pie; place over filling. Trim,
seal and flute edges. Cut slits in pastry. Brush top with egg;
sprinkle with superfine sugar. Place on a foil-lined
15-in. x 10-in.x 1-in. baking pan.
Bake at425 for 20 minutes. Reduce heat to 375. Bake 50-60
minuteslonger or until crust is golden brown and filling is bubbly.
Cool on a wire rack for 2 hours before serving. Yield: 8 servings.
Nutrition Facts: 1 piece equals 526 calories, 28 g fat (17 g saturated fat), 98 mg cholesterol, 337 mg sodium, 66 g carbohydrate, 4 g fiber, 5 g protein.
BEST EVER FRIED CHICKEN
4 Servings Prep: 15 min. Cook: 15 min.
2 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika