12591 Apple Pie with Black Pepper Blackberry Glaze Makes One 9-inch Single-Crust Pie Wed Aug 06 07:37:00 -0700 2008 Wed Jul 08 16:28:14 -0700 2009 Licensed http://www.chow.com/recipes/12591 Wed, 08 Jul 2009 23:28:14 GMT Lustrous deep burgundy from the blackberry glaze on the surface, this intoxicating open-faced apple pie belies a creamy white interior. Its peppery fruit flavor hovers deliciously between sweet and savory, accented by ruby port and a hint of balsamic vinegar. Choose a flavorful mid-range apple—not the firmest, but sturdier than a McIntosh. We had good results with Opalescent apples; Cortlands would also work well.

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  • Roll out the pastry and line a 9-inch pie tin with the bottom crust. Trim and crimp the crust; chill it.
  • Preheat the oven to 450°F.
  • Peel, core, and slice the apples about ¼ inch thick. In a large sauté pan over medium heat, melt the butter and sauté the apples for 2 or 3 minutes, until the outer edges get slightly soft. Add the sugar, lemon juice, flour, port, vanilla, vinegar, pepper, salt, cinnamon, nutmeg, and cloves and stir gently. Scrape the filling into the bottom crust.
  • Put the pie on a lipped baking sheet and cover the pie loosely with foil (because this pie is wide open, this step is necessary to keep the apples from drying out). Bake for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 350°F, and bake for at least 30 minutes more, or until the apples are tender when tested with a knife and the crust edge is golden brown. If the apples are done but the crust is pale, remove the foil and bake 5 minutes more at 425°F.
  • Meanwhile, place the berries and sugar in a small saucepan, sprinkle a few drops of water on top to help get the berries cooking, and give the pan a shake. Put the pan over medium-low heat and cook the berries for 8 to 10 minutes, until they are juicy, breaking up the berries with a spoon. When the berries are broken down to a pulpy liquid, strain the liquid into a bowl, discarding the seeds. Return the juice to the pan and reduce over medium-high heat for about 15 minutes, until it thickly coats the back of a spoon. Cover until needed.
  • Cool the pie to room temperature before painting the top with the blackberry glaze or the apples will absorb too much of it. Then generously spoon it over the top of the apples and let it cool in the refrigerator for 30 minutes before serving. Store the pie in the refrigerator, lightly covered with waxed paper, for up to 4 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 54 Sweet/Dessert Pastry for a 9-inch single-crust pie, crimped and chilled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Sour Cream Pastry Pie Dough (page 29), or Nut Pastry Pie Dough (page 30)

    ]]>     1 2½ pounds apples

    ]]>     2 tablespoons unsalted butter

    ]]>     298 3 tablespoons sugar

    ]]>     43 2 tablespoons fresh-squeezed lemon juice

    ]]>     1½ tablespoons all-purpose flour

    ]]>     1 tablespoon ruby port

    ]]>     292 ½ teaspoon vanilla extract

    ]]>     ½ teaspoon balsamic vinegar

    ]]>     305 ¼ teaspoon freshly ground black pepper

    ]]>     301 ¼ teaspoon salt

    ]]>     279 ¼ teaspoon ground cinnamon

    ]]>     308 Pinch ground nutmeg

    ]]>     281 Pinch ground cloves

    ]]>     5 1 cup fresh or frozen blackberries

    ]]>     298 2 tablespoons sugar

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