as seen on someone’s blog in 9/2005 (sorry, no amount of research is turning up the name- darn that bad memory)
Jon Clements’ Jelly Apple Pie
Pastry for a 9inch double crust pie
4-5 medium-large apples
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
2 tablespoons butter (butter!! Not margarine!!)
1 teaspoon water
1 cup water
3/4 cup sugar
1/8 teaspoon freshly grated nutmeg
Peel and core the apples, reserving the peelings and cores. Slice the apples so that you have 6 cups of apple. Place the apple slices, lemon juice and zest, butter and 1 teaspoon water in a heavy-bottomed saucepan with a close-fitting lid. Set over medium-low heat and cook gently for 15 minutes, or until the apples are just tender but have not lost their shape. Cool slightly while you are rolling out the bottom crust.
Line the pie plate with pastry and spoon the apples gently into the bottom crust. Roll the top crust, and with a decorative cutter, cut out a circle about 1.5 inches wide in its centre. Wet the pastry on the rim of the pie plate and cover with the top crust. Trim and flute the edges.
Bake at 425 degrees F for 15 minutes, and reduce heat to 375 degrees and cook for another 20 minutes, or until the crust is evenly browned.
In the last 20 minutes of the baking period, combine the peelings, cores and 1 cup of water in a saucepan. Cover, bring to the boil, and reduce the heat and simmer for about 10 minutes or until the peelings and cores are tender. Press through a sieve, extracting as much of the juice and pulp as possible. Discard the peelings and cores.
Combine the resulting juice, the sugar, and the nutmeg in a clean saucepan. Place over high heat and bring to the boil. Boil vigorously for 3-4 minutes. Stir constantly. The juice will thicken and show signs of jelling.
Remove the pie from the oven and, using a funnel if necessary, pour the apple syrup into the hole in the pie. The liquid will be absorbed into the layers of the apples, and not only sweeten the whole pie, but form a real jelly between the layers.
Allow to cool thoroughly and serve with whipped cream. Enough for 6 servings.
Posted by Stingdragon on 2010-10-12 13:35:34
Tagged: , jon , clements , jelly , apple , pie , recipe , baking
