<link rel="stylesheet" href="../../../css/skel.css" /> <link rel="stylesheet" href="../../../css/style.css" /> <link rel="stylesheet" href="../../../css/style-desktop.css" />

Meatball Recipe

Transform our basic meatballs into delicious and surprising dishes.


Meatball recipes are often challenged by chefs who claim, Mine are the best.





Fresh Apple Pie

For the crust:
2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/2 teaspoon fine salt
1/2 cup shortening, frozen and cut into small pieces
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into small pieces
6 to 8 tablespoons ice water
2 teaspoons freshly squeezed lemon juice
For the pie:
1/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon lightly packed lemon zest
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
2 1/2 pounds apples (about 6), an equal mixture of Granny Smith and Gala or Pink Lady
1 tablespoon freshly squeezed lemon juice
2 teaspoons whole milk, half-and-half, or cream
1 tablespoon unsalted butter, cut into small pieces
1 teaspoon coarse-grained sugar, such as turbinado

1 Whisk together the flour and salt in a large bowl. Add the shortening and butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the shortening and butter into the dry ingredients until reduced to pea-size pieces, about 4 to 5 minutes.
2 Drizzle in 6 tablespoons of the ice water and the lemon juice and mix just until the dough comes together. (Add the last 2 tablespoons of ice water if it’s too dry, but don’t overwork the dough or it will become tough.)
3 Divide the dough into 2 flat disks, one slightly larger than the other. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
To assemble and bake:

1 Heat the oven to 450°F and arrange a rack in the lower third. Place a baking sheet lined with aluminum foil on the rack.
2 On a lightly floured surface, roll out the slightly larger disk of dough to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang.
3 Place both sugars and the flour, cinnamon, lemon zest, salt, and nutmeg in a small bowl and whisk until evenly combined; set aside. Peel, halve, core, and slice the apples about 1/8 to 1/4 inch thick and place in a large bowl. Sprinkle with the lemon juice and toss to combine. Add the sugar mixture to the apples and toss until evenly coated; set aside.
4 Roll out the remaining disk of dough on a lightly floured surface to about 11 inches in diameter and 1/4 inch thick.
5 Brush the overhang of the crust in the pie plate with a thin layer of the milk, half-and-half, or cream. Add the apple mixture, piling it slightly in the center. Scatter the butter pieces over the apples and cover with the top crust. Trim the excess dough of the top crust to leave a 1-inch overhang. Press together the edges of the bottom and top crusts to seal.
6 Using your fingers or the back of a fork, crimp the dough to seal it tightly. With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center. Brush the top of the pie with the remaining milk, half-and-half, or cream and sprinkle with the coarse-grained sugar.
7 Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the pie crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more. Remove from the oven and let sit on the baking sheet until the filling stops bubbling, then place on a wire rack to cool completely (at least 2 hours) before serving.








Apple Pie

Crust
2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cold Butter, cut into chunks
6 to 9 tablespoons cold water

Filling
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
1 tablespoon Land O Lakes® Butter
1 teaspoon sugar

Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.

Heat oven to 400°F.

Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.

Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.



























Find More