There are a multitude of benefits to having one of West Michigan's most famous chef's on board at your online TV station. Not only do you get her sage advise on how to masterfully handle anything in the kitchen. You also get her commanding presence, her friendly and fun personality and if that's not enough at the end of the segment, someone has to make sure the final product is of the highest quality...so you can imagine where the pie ended up.
This week, we visit Chef Char in Kitchen 242 at the Muskegon Farmers Market for a lesson on how to make the perfect apple pie! There are some tricks you know. Char has been busy helping a local restaurant get going and keeping her classes full at Kitchen 242, so it's been way too long since we've had a visit from here here. She's got classes of all kinds at Kitchen 242. Everything from kids healthy cooking classes to evenings set aside for grown up's to come out and enjoy some of the finer touches on making the most delectable dishes!
Kitchen 242 is an outstanding addition to Muskegon. It gives anyone with a desire to work in the food industry a chance to operate in an "incubator" setting while trying to establish their business. It's also a place for classes like Char offers and an outstanding back drop for segments like this! Let's get on to the workings of that perfect apple pie!
Easy as pie right? Give it a shot yourself or click on Chars picture above to visit her website to learn more about the awesome classes she hosts at Kitchen 242 Downtown Muskegon. You'll be baking pie perfection in no time thanks to Chef Char! Here's the recipe for all you just saw!
Pies at Kitchen 242 with Chef Char Morse
Flaky Pie Crust:
8 oz. (2 sticks) unsalted butter, cut up into Tablespoon-size chunks and frozen
2 cups all-purpose flour, sifted
1 tsp salt
2 tsp sugar
½ cup buttermilk
1 Tablespoon pure vanilla
In a mixing bowl, add frozen butter, flour, salt and sugar. Next, add the buttermilk and vanilla. Using a dough hook on an electric mixer, mix the dough ingredients until it forms a ball and butter chunks are about the size of nickels and dimes. Wrap ball of dough in plastic wrap or place in a sealable plastic bag before placing in refrigerator until ready to roll out dough. When ready to roll pie crust, split the ball of dough in half. Lightly dust a clean surface with flour and roll half of the dough into a circle to cover a 9 inch pie pan. Place bottom crust in pan. Fill with fruit filling of choice (mixed berry filling recipe below) and roll other half of dough ball on a lightly floured surface into a circle big enough to cover a filled pie. Place crust over pie filling, pinch edges of crust, brush with egg wash, then sprinkle with granulated sugar. Slice small holes into the top crust before placing pie into a 375 degree preheated oven for 40 to 45 minutes. Remove pie from oven and allow pie to cool slightly before serving.
Apple Pie Filling:
4 cups local apples, peeled, cored and sliced (Char likes honey crisp and golden delicious mix)
1 cup granulated sugar
½ cup all-purpose flour
1 teaspoon cinnamon
Pinch of nutmeg
Mix pie filling ingredients until apples are completely coated. Scoop filling into the bottom crust in a 9 inch pie pan.
- Font Size
- Reading Mode