Saturday, September 22, 2012

Apple Pie, Take One



My Mom is the best apple pie maker around.  I have never needed to make apple pie because she has always made it so perfectly and just when I wanted it.  I did want to see if I could do it.  And of course I can, but I need to work out some kinks.

There are some factors in apple pie making.  The biggest factor is the apples themselves.  Different apples will yield different results.  Cooks recommends different apples and they have a whole process for perfect apple pie.  Which I am sure I will try some time but for right now I didn't want to go through all their steps.

The second factor is baking time.  Too much and you could have apple sauce.  Too little and you will have country apple pie.

Then there is also temperature, which can be a major factor.  I wonder if I had the right temperature.  I think I did 350F.  Which probably was my problem.  I think I need to follow someones recipe- because some times my Mom's tried and true way does not work for me because she really doesn't even think about it.  Where I need explicit directions the first time.

The crust... well that was good.  I have used it before. Here.

So here is what I did.  Feel free to give suggestions and comments on what I can improve.

I used all 20 ouncers.  I received them in my CSA.  While I love eating a few with salt on them (yes, salt on my 20 ouncers- not all apples, just if they are tart).  

APPLE PIE

Crust:


2 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
1 tablespoon sugar

Filling:

4-5  20 ounce apples
2 tablespoons flour
1 cup sugar
1 teaspoon cinnamon

For Crust:  Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Slowly drizzle ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.Once it forms a ball easily, stop adding water and mixing.


Turn dough out onto a piece of plastic wrap.  Pull in sides of wrap as you form it into a disk, tucking the plastic neatly all around.  Chill until firm, at least 1 hour and up to 2 days. 
 
Roll out two rounds of pie.  One for bottom and one for top.
 
For Filling:  Slice apples, I did eighths.  And mix with flour and sugar and cinnamon.  Mound up in the pie crust.

Place second round of pie dough over top, pinch all around sides.  Cut vent holes in top of pie.

I brushed with egg and sprinkled with course sugar. Add foil around edges to prevent them from burning.

Bake at 350F?  I think this was my big mistake.  Because by the time the crust was done, I had apple sauce for filling.  I recommend 425F  But do consult someone else's wisdom.

3 comments:

vanillasugarblog said...

I firmly believe in using shortening and butter in a crust. Looks really good to me!

Rebecca Subbiah said...

this looks like the perfect pie

grace said...

your crust looks glorious, lori! all i can say is MORE CINNAMON. :)

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