I make apple pie a lot, more than almost any other baked good. I always forget to post about it though.
Probably because I’m too busy eating pie.
However, last night I was making pie with some old friends and I decided that enough is enough. It is Time for Pie.
favorite pie apron
Crust
(for 1 8-9 inch pie crust)
- 2 cups flour
- 2/3 c shortening or butter* (cold)
- 1 tsp salt
- approximately 1/4 cup ice water
- something like 1 tsp sugar, though I need to check
Times it by two to make a double crust, which i recommend.
*Shortening is good for flakeniess, butter for flavor. There are many theories about the ideal combination for maximum deliciousness
Pie crust is much easier than people seem to give it credit for. Now, to have a masterful, gorgeous pie crust is harder, but a tasty made-from-scratch pie crust is fairly simple.
First, mix flour, salt and sugar together. Then “cut” the shortening in. Personally, I think the easiest way to do this is to simply crumble the butter (or what have you) into the flour with your fingers, until the whole thing looks like small grains of sand. Then, press it all together and fold it for a few minutes. After folding it so it looks marbly, shape it into a disc, cover it in plastic wrap and stick it in the fridge for about an hours.
It should look like this
Pie Filling
- 6 apples, 1-2 granny smith
- 1tbs butter
- ~2tbs sugar, to taste
- 1/4 cup sugar
- cinnamon to taste
- optional: nutmeg, other spices
- ~1-2 tbs Lemon juice
Now core, peel and chop the apples into quarters (or smaller). Add the sugar, flour and cinnamon to taste. Note: it should taste delicious. Add lemon juice to taste if it’s too sweet.
Construction: roll out the pie dough into a circle on a floured circle. Take your time – if it doesn’t work at first, reroll it. (Pro tip: If you don’t have a rolling pin, you can use a wine bottle washed and with the label removed)
for a 8-9 inch pie pan, it needs to (probably) be about 13 inches in diameter, but don’t stress about it. To put the dough into the pan, fold it in half and then in half again. Put the dough in the pan and unroll it. Fill it with apples (and pour in the juice at the bottom). Roll the second pie crust for the top. to make a lattice, cut the rolled out dough into strips approximately one inch wide and weave them over the top.If you are doing a solid top, make slits in it
(I had a picture of this but I lost it when I replaced my phone. Here is a different photo instead.)
here is a picture of a fuzzy alpaca
Bake at 400 for about 40 minutes, or until the top crust is golden brown and the apple interior is kind of bubbly.
instagramin’ around
Serve warm with cold icecream or homemade whipped cream.
Or eat it cold for breakfast. It’s the best way to do it.
collegekitschin 