Holiday baking tips with Chef Lia Weber

VIDEO: Holiday baking tips with Chef Lia Weber

VIDEO: Holiday baking tips with Chef Lia Weber (12/4/15)

Courtesy of Lia Weber and Finlandia Imported Butter

Pie Crust

2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
8 ounces unsalted Finlandia Imported Butter, cold and cubed
1/2 cup sour cream, cold
* With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture
* Clumps of butter should be no larger than the size of a pea
* Add cold sour cream until combined - do not over mix!
* Wrap with plastic and chill for 1 hour

Apple Filling:
6 medium/large apples, sliced thin
3 tsp cinnamon
3 Tbsp sugar
2 Tbsp apple juice or lemon juice

* Peel and cut apples into thin slices
* Place into a medium bowl with 2 Tbs apple juice or lemon juice to prevent them from browning
* Add in sugar and cinnamon, making sure each apple has been coated

Egg Wash
1 egg
1 Tbsp water
Whisk to combine, set aside

* Preheat oven to 350 degrees
* 2 Tbsp Finlandia Imported Butter, softened
* On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick
* Transfer dough to a parchment lined baking sheet
* Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough
* Once your apples are placed in the center of the dough, fold over the excess dough covering the

outer edge of the apples
* Cut 2 Tbsp of butter into pieces and place sporadically on apples
* With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar
* Place into oven and bake until crust is golden brown, approximately 35-45 minutes
* Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired
*Can be made 1 day ahead, leave at room temperature in an airtight container.

* For pie dough, always use cold Finlandia Imported Butter. Cut it into cubes and place it into the
freezer for about 5 minutes until firm – this helps create the flaky texture in pie crust
* Secret ingredient in my pie crust: sour cream
* Always chill pie dough for about an hour before rolling it out. This is a very important step! This
allows the ingredients to settle, moisture incorporate into dough and creates a flaky texture
* Place apples into a bowl with lemon juice, apple juice or Sprite. The acid prevents the apples
from browning
* Using egg wash (egg and water) around the edge of the crust creates a nice shine for a prettier
crust & adds flakiness
* Before baking the Apple Galette, place into the fridge to chill for about 15 minutes till the dough
is firm, this keeps your crush from wilting during the baking process
* Baking takes a lot of patience, following the recipe & directions is very important to the end
result. It's worth the wait!

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