Monday, January 6, 2014

Apple Pie!

The full recipe is at the very bottom of this post.

Assemble your equipment and ingredients as per the recipe at the bottom!
I like to use a food processor, apple peeler and corer but these are NOT necessary to make a great pie!!

Put dry ingredients in your food processor or mixing bowl.

Cut in the cold butter until a coarse meal.

If you are not using a food processor, use a pastry cutter.

Make some ice water and add spoonful by spoonful until the dough just holds together: not to dry and not too wet.

Divide into 2.  Wrap in saran wrap and flatten so you have two thick discs.

Chill in the fridge for a minimum of 1 hour.  You can leave it in overnight.

In the meantime, make your filling!  Peel the apples.

Core the apples

Play with the peels (!)

Add 1/4 tsp nutmeg.

Add 1/2 tsp cinnamon.

Add 3 tbsp flour and 3/4 c sugar.

We use bowls with lids so we shake shake shake until everything is mixed.

Roll out one crust 1/8" thick.  Make sure you have flour on your work surface and you try to keep the dough cold.  Put this crust into your pie plate so a little bit hangs off the edges.

Empty your apple mixture into the crust/plate.  It will be piled high!  Add some blobs of butter if you would like.

Roll out second crust and place on top.  Pinch the edges to seal it in and trim if necessary.

Make vent holes on top.

We like to use the extra dough to make shapes on top.  Brush on milk and sprinkle with sugar.

Bake at 425 degrees F for 15 minutes and then 350 degrees F for 45-50 minutes.  Place a tray under your plate to catch drippings.

Cool for one hour.  Try to resist!  It will be runny if you serve it too soon.

Pose for a picture!


And remember to share!

2.5 c all purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter cut up and cold
1/4 - 1/2 c ice water

7 Granny Smith apples
3/4 c sugar
3 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon

Put dry ingredients together.  Cut in the cold butter until it is a coarse meal.  Add ice water a little at a time until the dough holds together so it isn't too dry or wet.  Split it into two portions and wrap with saran wrap.  Chill for at least one hour.  Roll onto a floured surface approx 1/8" thick.  Pour into your pie place and put in chunks of butter.  Roll out the 2nd crust and make slits.  Brush with milk and sprinkle with sugar.  Bake at 425 F for 15 min and 350F for 45-50 min.  **Note.  This is not my recipe.  It was passed to me a long time ago.

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