Tracy, one of the Elegant Famer apple pie recipe busters, has been working on cracking the code to this recipe and I think she is pretty close. She posted her results in the comments for the 2nd attempt post, with a request for feedback but has not gotten any feedback yet.
We need someone who is familiar with this pie,to please take the challenge. Try the recipe and tell us what you think. Thanks.
Here is Tracy's recipe and notes.
Elegant Farmer Apple Pie
Ingredients and method developed from watching the video clip of the throwdown with Bobby Flay, and from calculating the possible weight of ingredients from the order of the ingredients on the Elegant Farmer's packaging.
Bottom Crust
1 1/4 cups wheat flour (unenriched unbleached flour)
1/2 cup lard
3 Tbs ice water
1/2 tsp sugar
1/2 tsp salt
1/8 tsp baking soda
Filling
2 lbs Ida Red apples (about 6 large apples)
1 1/4 cup granulated sugar (more or less according to sweetness of apples)
3 Tbs lemon juice
3 Tbs tapioca granules
2 tsp cinnamon
Top Crust
1 cup sugar
1 cup butter
1 3/4 cups all-purpose flour
1/4 cup rice flour
Preheat oven to 375° F.
Bottom Crust:
1. Chill lard.
2. Combine flour, sugar, salt, and baking soda.
3. Cut in lard with a pastry blender.
4. Cut in ice water, one tablespoon at a time. Add more or less water as required to get a good consistency dough.
5. For ease in rolling out, ideally form into a ball. Wrap in plastic wrap and chill at least 1/2 hour, then warm up briefly.
6. Roll out dough and fit into 9-inch pie plate. Press edges firmly on rim of pie plate.
Pie filling:
1. Peel, quarter, and core apples. Slice each quarter into 4-5 slices.
2. Toss apples with sugar, lemon juice, tapioca, and cinnamon. Set aside to allow tapioca to soak in juices.
Top Crust:
1. In stand mixer with paddle on lowest speed, mix all-purpose flour and butter until mixture just comes together.
2. Add sugar and mix on lowest speed.
3. Add rice flour.
4. Form dough into a cube, and throw down on counter repeatedly on all sides to remove air.
5. Slice approx. 1/2 inch thick, then cut in half to form large triangles.
Assembly and Baking:
1. Mound apples into bottom crust - they will be mounded up very high.
2. Place top crust over apples. Press some seams together, but leave a few large gaps - this allows the steam to escape into the bag.
3. Make a bag out of parchment paper if not using a paper bag. Fold edges over and staple very securely, to make sure not to leave any gaps for the steam to escape from.
4. Place the pie inside the bag, place on a baking pan, and fold the end of the bag under the pie. Make sure the paper is not touching the top of the pie - if it does, the crust will burn.
5. Place in the oven, making sure that the paper does not touch the sides or top of the oven. Bake for 45 minutes.
6. Cut a large circle from the top of the bag and bake another 10-15 minutes, until the crust is browned. The crust will not be crispy when it is removed from the oven - it firms up as it cools.
Cooking Tips I wouldn't bother with that particular bottom crust recipe. Given the odd original ingredient (dextrose instead of regular sugar) I am suspicious that they actually purchase that pie crust. Any old-fashioned lard-based pie crust will do - the bottom crust on this pie is nothing special. The top crust seems REALLY thick when you put it on - that is ok, it is meant to be.
This is an original recipe; include and post a direct link to this site and post full and clear credit to Tracy and Meemo's Kitchen.
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