Oh My!  It’s a Pie by Favi Roop

RICHMOND, Va. – Baker extraordinaire Favi Roop and owner of “‘Cakes By Favienne” makes a return visit to the Virginia This Morning” kitchen to show us the process to create a sweet Caramel Apple Pie from scratch.  For more information you can visit http://www.cakesbyfavienne.com/

Pie dough

Servings (optional): 1

Directions

Cut butter and shortening into large pieces and place in the fridge until very cold. Place the flour and salt In a large bowl, add the butter and shortening and massage with your fingertips until it resembles a coarse meal with large chunks. Add 2/3 of your ice water and start to mix. If the rest of the water is needed, add slowly. Mix until just combined and dough begins to form. Do not overmix. Portion into a round disc, cover with plastic wrap and chill 30 minutes.

When ready to roll, remove the dough from the fridge and place on a well floured surface. Dust the top with flour and gently roll until the disc is about 1/8″ thick and 1″ larger than your pie dish. Gently roll the disc onto your rolling pin and transfer to your dish. Crimp the edges and fill.

For the egg wash…Combine 1 whole egg with a pinch of salt and a pinch of sugar. Beat with a fork and let sit for 5 minutes. It will darken slightly. Brush onto the exposed edges of your pie shell before baking.

 

Apple Pie

Directions

slice the apples and cook slightly over high heat with the first butter and sugar just until sugar starts to caramelize.  In a separate bowl, combine the orange juice, orange zest, and second sugar with the corn starch, stir to mix. Add to the apples and cook until slightly thickened, about 2-3 minutes. Remove from heat and stir in spices and second butter. Pour apples mixture into a large bowl and allow to cool 10 minutes.Once cool pour into pie shell, top with crumb mixture. Brush your egg wash on the exposed edges of your pie shell and place pie on a baking pan and place on the lowest rack of your oven. Bake at 400 until the middle of the pie is bubbly, about 3-45 minutes. If the edges begin to darken before the pie is finished, cover the rim or your pie with aluminum foil or pie shield.