Recipes by Norman Jewison: Apple Pie; Butter Tarts; Pastry Dough

Norman Jewison's Apple Pie

Prepared two-crust pastry (see recipe below)
Scant 1 cup sugar (or 2/3 cup white sugar and 1/3 cup light brown sugar)
1 tbsp. flour
2 qts. apples, peeled, cored, and thinly sliced
1/2 tsp. salt
1/2 tsp. cinnamon (or mace)
1/2 tsp. lemon rind
About 1 tbsp. lemon juice
Few tbsps. light cream
Few tbsps. butter

Line 9-inch pie dish with lower crust. Combine remaining ingredients except cream and butter. Heap layer of apples in bottom of pie dish; dot well with soft butter and drizzle small amount of cream over apples. Complete filling shell, heaping apples high into shell. Use generous amounts of butter and small amount of cream to moisten filling. Top with upper crust that has been gashed in several places; secure bottom and top layers, pressing firmly. Flute edges. Bake in preheated 450 degrees F. oven for 10 minutes; reduce oven temperature to 350 degrees F. and bake 30-35 minutes longer (or until done). Serve warm or at room temperature, alone or with wedge of aged cheddar or topped with vanilla ice cream. Serves 6.

Thoughts: For an American innovation, use cheese-flavored crust. Use recipe below for pastry but use only 1 2/3 cups flour and 1/2 cup shortening. Work 1 cup grated aged cheddar into flour-salt mixture before adding shortening.

Norman Jewison's Butter Tarts

Prepared two-crust pastry (see recipe below)
1 egg
Scant 1/2 cup brown sugar
1/3 cup light corn syrup
1/2 teaspoon vanilla extract
1/2 cup currants (or seedless raisins)
3/4 cup chopped pecans (or toasted almond slivers)

Line 12 small fluted tart shells with pastry; chill. Beat egg, add sugar and remaining ingredients; divide evenly filling the 12 tart shells. Bake in preheated 375 degrees F. oven about 20 minutes (or until filling has set and crust is brown and crisp). Allow 2 tarts per person. Makes 12 tarts.

Thoughts: Oven toast almonds by scattering almonds evenly in ungreased shallow baking dish. Bake in a slow oven, mixing occasionally, until evenly brown and crisp. Or barely crispen and brown almonds by slowly sauteing them in clarified butter. Use almond extract in lieu of vanilla.

Norman Jewison's Pastry Dough

For the pastry:

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening (or lard)
About 1/3 cup ice water

Mix flour and salt together in mixing bowl; cut in shortening with pastry blender (or two knives) until texture of cornmeal. Gradually add ice water, tossing lightly with fork until pastry forms ball. Cover tightly and refrigerate until ready to use. Sufficient for Norman Jewison's butter tarts or apple pie. Serves 6.