Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 3/4 cup of unsalted butter, chilled and cubed
- 1/4 cup of ice water
- 4 cups of thinly sliced Siberian elm leaves
- 4 cups of thinly sliced apples
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1 tablespoon of lemon juice
- 1 egg, beaten
- 1 tablespoon of coarse sugar
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 chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the ice water and mix until the dough comes together. Form the dough into a disk, wrap it 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 Siberian elm leaves, sliced apples, granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and lemon juice. Mix until well combined.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the apple and Siberian elm mixture into the pie dish.
7. Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
8. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool for at least 30 minutes before 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: 365
Fat: 18g
Carbohydrates: 48g
Protein: 3g
Fiber: 3g
Sugar: 26g
Substitutions for ingredients:
- You can use any type of apple instead of the thinly sliced apples.
- If you can't find Siberian elm leaves, you can substitute with spinach leaves.
Variations:
- Add a tablespoon of vanilla extract to the filling for a different flavor.
- Top the pie with a streusel topping instead of a crust.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Refrigerate the dough for at least 30 minutes before rolling it out.
- Brush the edges of the dough with beaten egg and sprinkle with coarse sugar for a golden brown crust.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the pie warm with a scoop of vanilla ice cream.
Garnishes:
Garnish the pie with a sprinkle of cinnamon or powdered sugar.
Pairings:
Pair the pie with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pie with a side of whipped cream or a fruit 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 a tablespoon of cornstarch at a time until it thickens.
Food safety advice:
Make sure to wash the Siberian elm leaves thoroughly before using them in the recipe.
Food history:
Siberian elm is a tree native to Asia and Europe. It was introduced to North America in the 1800s and has since become an invasive species. The leaves of the Siberian elm are edible and have been used in traditional Chinese medicine for their anti-inflammatory properties.
Flavor profiles:
The pie has a sweet and slightly tart flavor from the apples and lemon juice. The spices add warmth and depth to the filling.
Serving suggestions:
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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