RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Apple-Walnut Pie, Upside-Down - pareve
This recipe is from San Francisco Bulletin writer Zilla Bahar who has written about her search for a request she writes: "Just before Pesach, a reader e-mailed a request for an apple tart recipe she had lost since clipping it from the Bulletin last year." ... While I couldn't track down the precise recipe, I did find a lovely stand-in from "Fast and Festive Meals for the Jewish Holidays" by Marlene Sorosky of Danville (William Morrow; 1997). Upside-down apple walnut pie is the featured dessert from the cookbook's havdallah chapter. The pie's cinnamon seasoning nicely echoes the custom of passing around a spice box during the ceremony marking the Sabbath's end. You'll need to start the pie on Friday and refrigerate it before reheating Saturday night. UPSIDE-DOWN APPLE WALNUT PIE Serves 8 1 (14-by-14-inch) sheet parchment paper canola oil spray Apple filling: 5 large or 5 medium Granny Smith apples (about 2-1/2 pounds) 3/4 cup granulated sugar 3 Tbs. all-purpose flour 2 tsp. ground cinnamon Praline: 4 Tbs. butter or pareve margarine 3/4 cup packed light brown sugar 3/4 cup chopped walnuts Pastry: 3 cups all-purpose flour 1/2 tsp. salt 1 cup shortening 7 to 8 Tbs. cold water 4 (14-by-14-inch) sheets wax paper Place rack in center of oven and preheat to 400 degrees. Trace the bottom of a 9-inch metal pie pan onto the parchment paper. Cut out the circle. Spray the bottom and sides of the pie pan with canola oil. Place the circle of parchment paper in the pan bottom. Cut out strips that are 1-1/4 inches wide from the remaining parchment paper and use them to line the sides of the pie pan. Spray the parchment-paper lining with canola oil. For filling: Peel, quarter and core the apples. Cut into 3/4-inch slices. Place in a large bowl. Add granulated sugar, flour and cinnamon, and toss well to coat. Set aside. For praline: In a small saucepan over moderate heat, melt the butter. Add brown sugar and cook, stirring until melted, about 3 minutes. Stir in nuts. Remove from the heat. For pastry: In a food processor fitted with the metal blade or a large bowl, mix flour and salt. Add shortening and pulse or cut in with a pastry blender or 2 knives until the lumps are reduced to the size of peas. Add 7 Tbs. of water and pulse or mix with a fork until mixture holds together and is thoroughly moistened. If needed, add the extra water, 1 tsp. at a time. Remove to a floured board, pat into a ball and divide in half. Place 1 piece between 2 sheets of wax paper, flatten with hands and roll into a 12-inch circle. Repeat with second piece of dough. To assemble: Spread praline over parchment paper in pie pan. Top with pastry crust. Pour the apple filling with its juices into the crust, mounding in the center. Press down firmly. Place top crust over apples. Trim edges, leaving a 3/4-inch border. Fold top and bottom crusts together and flute. Cut a 1-inch circle out of the center of the pastry. To bake: Place on a baking sheet (not a cushioned one) and bake for 15 minutes. Reduce oven temperature to 325 degrees and bake for 1 hour more. Pie will be pale, but edges will be slightly golden. Remove from oven and cool completely. Refrigerate overnight, covered with foil. To invert: Heat a large skillet or griddle over moderately high heat for 2 minutes. Place pie in skillet or on griddle and heat for 1 to 2 minutes, or until the bottom is hot. Invert onto ovenproof serving platter and peel off parchment paper. Pie can be held for several hours at room temperature or refrigerated. To serve warm, bake at 350 degrees for 5 to 10 minutes. Serve with ice cream, if desired.
