Highly ashamed of the pathetic effort I put into photographing my mini apple pies, I decided to redeem myself by photographing the living daylights out of the pie I made last week. I was still using up the half bushel of apples I bought at Apple Hill weeks ago, so I decided to make a very fat pie to take to dinner with my mother in law. While slightly under baked, the pie was still excellent. Fresh and tangy and not too sweet, it would have made a great accompaniment to some vanilla ice cream. Next time...
Double Crust
(altered from The Dessert Bible by Christopher Kimball)
20 Tbs frozen butter
2 1/2 c all-purpose flour
3/4 tsp salt
2T sugar
8-10 Tbs ice water (I generally end up adding about 11-12)
Sift together flour and sugar. Grate frozen butter into the flour mixture (if your kitchen is warm, sticking the grater in the freezer for a few minutes can help keep things neat). Toss mixture to break up any clumps of butter. Sprinkle water over the flour and toss with a fork until it is somewhat evenly distributed. Kneed a time or two to get the dough to stick together, but no more than you have to. Divide in half and shape each piece into a disk. Wrap in plastic and chill for about half an hour (not super critical, but it makes the dough easier to work with)
Roll half of the dough out on floured surface and place in pie tin.
Filling
(also from the Dessert Bible and altered to my tastes)
9-10 granny smith apples, cored and sliced
2Tbs lemon juice
1/4 tsp salt
1/2 c packed brown sugar (if you like a sweeter pie, use 3/4c)
1/4 tsp nutmeg, cinnamon, and cloves
2 Tbs flour
Sprinkle apples with the lemon juice. Combine all other ingredients and add to apples. Fill pie dough and top with other half of the pie crust, flute edges. Brush tops with eggs wash and sprinkle with cinnamon sugar. Cut an air vent or two.
Bake at 375 for about an hour. The top should be nice and brown while the filling is bubbling in the air vents.
Enjoy!
(altered from The Dessert Bible by Christopher Kimball)
20 Tbs frozen butter
2 1/2 c all-purpose flour
3/4 tsp salt
2T sugar
8-10 Tbs ice water (I generally end up adding about 11-12)
Sift together flour and sugar. Grate frozen butter into the flour mixture (if your kitchen is warm, sticking the grater in the freezer for a few minutes can help keep things neat). Toss mixture to break up any clumps of butter. Sprinkle water over the flour and toss with a fork until it is somewhat evenly distributed. Kneed a time or two to get the dough to stick together, but no more than you have to. Divide in half and shape each piece into a disk. Wrap in plastic and chill for about half an hour (not super critical, but it makes the dough easier to work with)
Roll half of the dough out on floured surface and place in pie tin.
Filling
(also from the Dessert Bible and altered to my tastes)
9-10 granny smith apples, cored and sliced
2Tbs lemon juice
1/4 tsp salt
1/2 c packed brown sugar (if you like a sweeter pie, use 3/4c)
1/4 tsp nutmeg, cinnamon, and cloves
2 Tbs flour
Sprinkle apples with the lemon juice. Combine all other ingredients and add to apples. Fill pie dough and top with other half of the pie crust, flute edges. Brush tops with eggs wash and sprinkle with cinnamon sugar. Cut an air vent or two.
Bake at 375 for about an hour. The top should be nice and brown while the filling is bubbling in the air vents.
Enjoy!
And as to the post title, yes indeed they do. Or at least this one did! (my husband is a little crazy in love with Star Wars. Here he is modeling his new helmet)
1 comments:
That last picture is priceless!
Ah yes there is no satisfaction quite like rolling out a great pie crust! :D
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