- 1 cup liquid unfed sourdough starter (in a cup in a bowl of ice water)
- 12 oz of flour (1/2 ww, 1/2 white)
- 1/2 tsp salt
- 8 oz of unsalted butter
- Chop 4 oz of butter into 1/2' cubes and the other 4 oz into thin slices about the width of a quarter. Place in the freezer.
- Mix flour and salt together
- In a food processor, with two forks or with a pastry cutter, Pulse or cut the butter into the flour until you have a mixture that resembles wet sand pebbles.
- At this point, add the cold sourdough starter to the dough and mix until you have a slightly sticky consistency that will hold together when you press it but it probably doesn't stick on its own.
- Form into a ball, cut in half and shape into a disk. Place in plastic wrap in the fridge for at least and hour or up to four days.
Apple Rum Pie
This is the same apple pie used on other parts of my blog with a slight variation.
- 1 batch sourdough pie crust
- 8 apples (Mix of McIntosh, Granny Smith and Roma are best)
- 1/3 cups white sugar
- 1/3 cup of brown sugar
- 2 tbsp butter
- 1/4 cup of rum
- 1 egg (only whites, beaten)
- Peel and slice the apples (1/4' thick if soft apples such as McIntosh, 1/8' if hard such as Granny Smith)
- In a large saute pan, add 1/3 cup of sugar and wait until it liquifies and starts to turn brown. Turn the heat to low and add the apple slices and toss until they have soaked up all the sugar. Add the butter to the apples and let it cook until the butter also starts to brown. Add the rum and additional 1/3 cup of sugar.
- Remove from heat and let cool to room temperature.
- Pre heat oven to 425˚F. Put bottom crust into pie dish, add filling, and cover with top crust. Seal the edges and brush with an egg wash. Cut the top of the pie to allow it to steam out.
- Reduce heat to 350˚F and allow to cook for one more hour.