Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Desserts --> Pies

Apple Pie Braid - Dairy

Recipe Ingredients:

Filling

  • 3-4 apples (peeled)
  • 1/2 c sugar
  • 1/2 c flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg

Crust

  • 2 1/2 c flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/8 tsp baking soda
  • 2 sticks unsalted butter (chilled, cut into 1/2 inch cubes)
  • 6-8 tbsp ice water
Prepare the crust well ahead of time - you will need to chill the dough for at least an hour, but I chill mine for several hours. Then take it out maybe 10-15 minutes before hand to soften and become workable again. The added baking soda helps make the crust flakier. Cold is the word for making flaky pie crust. Freezer the flour in a glass mixing bowl for 10-15 minutes before mixing the crust. Handle it as little as possible - over handling or overmixing the crust results in a tough crust.

1. Mix flour, salt, and sugar in large bowl. Toss cubed butter in mixture well.

2. Using a pastry cutter (or if you have a food processor) cut the butter into the dry ingredients so that the butter turns into pea size bits. You will know you have cut into it enough if you can clump some of it together before you even start to add water.

3. Sprinkle water, tablespoon at a time, and gather the dough up with your hands until you are able to form a ball. Flatten the ball into a disk shape, cover in plastic wrap, and refrigerate.

4. Whenever your dough has chilled enough and you're ready to cook the rest of the pie, take the dough out of the fridge and when it is workable, roll out into a rectangle - or as close as you can get to it. I roll mine out between 2 sheets of parchment paper and then transfer the bottom sheet with the crust to the pan. Makes everything easier and clean up is a breeze.

5. Preheat the oven to 425 and get out a baking sheet.. if it isn't nonstick, grease well.

6. Cut the apples into slices, toss them in a large bowl with the flour, sugar, cinnamon, and nutmeg. Set aside.

7. Move back to your dough and cut the edges so that the entire thing resembles a rectangle, then lay your dough right onto the baking sheet. Also cut "slats" about an inch apart, two inches in from the edge.. these will become the braid.

8. Line the middle section with the apple mixture, creating enough height that the braided slats will have something to rest on and so that the entire thing isn't flat like a pancake.

9. Fold the slats over, creating a braided effect. The top can be brushed with egg white or milk and sprinkled with cinnamon sugar.

10. When everything is tucked in nicely, pop the braid into the oven and bake for 40-45 minutes. I covered mine loosely with tented foil going down the middle (where all the edges meet up) to avoid burning. Take the tent off for the final 15 minutes of baking.

Pastry -- Pies

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods