When Chef Tracy Kamperdyk Assue of City Limits Diner invited me to a baking class, I was hesitant—while I can whip pretty much anything in the kitchen, my baking skills were a little rusty. But Assue’s skills are so fantastic, I think a bit of her magic rubbed off on me. The result: the City Limits’ Autumn Pie, which I like to call the best apple pie recipe ever.
Autumn Pie
By Chef Tracy Kamperdyk Assue, City Limits Diner Stamford and White Plains
{Crust}
INGREDIENTS
1 lb pastry flour
.75 oz sugar
.4 oz salt
11 oz sweet butter, cold and diced
4.5 oz cold water
DIRECTIONS
Combine dry ingredients. Mix in butter. Mix with pie blender until butter is in small pieces. Add cold water. Mix.
Form a circle and wrap with plastic. Refrigerate for 4 hours. When ready to use, roll out and place in a pie dish.
{Filling}
INGREDIENTS
1/2 Tahitian vanilla bean
1 small Rome apple
1 small Granny Smith apple
1 Bartlett pear
2 oz sugar
1/4 cup Apple Charlotte & 1 oz corn starch (optional)
1 oz cold butter, diced
1/4 cup dried figs, raisins and currants
DIRECTIONS
Combine the above ingredients.
Fill in prepared shell and bake at 450 degrees for 12 minutes. Reduce temperature to 375 an bake for an additional 30-35 minutes.
