Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 cups thinly sliced apples
- 2 cups chopped bistort leaves
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon lemon juice
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a separate mixing bowl, combine the sliced apples, chopped bistort leaves, sugar, cornstarch, cinnamon, nutmeg, cloves, and lemon juice. Mix well.
5. On a floured surface, roll out one of the dough disks to fit the bottom of the pie dish. Transfer the dough to the dish and trim the edges.
6. Pour the apple and bistort mixture into the pie dish.
7. Roll out the second dough disk and cut it into strips. Arrange the strips on top of the filling in a lattice pattern.
8. Brush the beaten egg over the lattice and edges of the crust.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pie cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat: 20g
Carbohydrates: 47g
Protein: 4g
Fiber: 3g
Sugar: 23g
Substitutions for ingredients:
- Bistort leaves can be substituted with spinach or Swiss chard.
- Granulated sugar can be substituted with brown sugar or honey.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add chopped walnuts or pecans to the filling for added crunch.
- Use a mix of different types of apples for a more complex flavor.
- Add a tablespoon of brandy or rum to the filling for a boozy twist.
Tips and tricks:
- Make sure the butter is cold when working it into the flour to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- If the edges of the crust are browning too quickly, cover them with foil.
- Let the pie cool before slicing to allow the filling to set.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the pie on a decorative pie dish or platter. Dust the top with powdered sugar or cinnamon for added visual appeal.
Garnishes:
Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
Serve the pie with a hot cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, add more cornstarch or flour to thicken it.
- If the crust is too tough, you may have overworked the dough or not added enough liquid.
Food safety advice:
Make sure to wash the bistort leaves thoroughly before using them in the recipe. Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Pie has been a popular dessert for centuries, with the first recorded pie recipe dating back to ancient Rome. Apples have been a staple ingredient in pies since the Middle Ages, and bistort leaves have been used in traditional European cuisine for their slightly sour flavor.
Flavor profiles:
This pie has a sweet and slightly tart flavor from the apples and bistort leaves, with warm spices like cinnamon, nutmeg, and cloves adding depth.
Serving suggestions:
Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: British