Famous Chefs’ Dishes

Ina Garten

Ina Garten, often referred to as the "Barefoot Contessa," is a culinary icon known for her warm, approachable style and emphasis on simple, elegant dishes. Born in 1948, Garten initially worked in government before purchasing a specialty food store in the Hamptons, which became the launching pad for her culinary career. Her debut cookbook, "The Barefoot Contessa Cookbook," marked the beginning of a series that has since captivated home cooks. Ina's charm and emphasis on quality ingredients resonate through her long-running Food Network show, "Barefoot Contessa." With a focus on entertaining effortlessly, Garten has become a trusted source for recipes that balance sophistication and ease. Her influence extends beyond the kitchen, shaping a lifestyle brand that encompasses cookbooks, kitchenware, and a devoted fan base drawn to her inclusive and comforting culinary philosophy.

Ina Garten’s Deep-Dish Apple Pie

Ingredients:

• 8kg Granny Smith apples, peeled, quartered, and cored
• Zest of 1 lemon
• Zest of 1 orange
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp freshly squeezed orange juice
• 1/2 cup sugar, plus 1 tsp for topping
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground allspice
• Pie Crust
• 1 egg beaten with 1 tablespoon water for egg wash

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat the oven to 200 degrees Celsius.

2. Cut each apple quarter once again in thirds, crosswise, and place in a bowl. Combine with the lemon and orange zests, lemon and orange juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.

3. Roll out half of the pie dough and cover the base of the pie pan, extending about ½ inch over the rim.

4. Pour in the apple mixture and brush the edge of the bottom of the pie crust with egg wash to stick to the top part of the pie crust.

5. Cover with the top part of the pie crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two sheets together with a fork. Brush the top crust with egg wash, sprinkle with 1 teaspoon sugar and cut 4/5 slits.

6. Bake the pie for 1 hour – 1 hour 15 minutes, until the crust is browned, and the juices begin to bubble out. Serve warm.

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