Friday, March 13, 2015
Pi Day 3.14.15: Classic American Apple Pie
For more options on some simpler crumbles, see the original post Thansgiving: Crust and Crumbles.
And, I had my daughter take a video of me creating the lattice work.
Food Processor Crust RECIPE:
Makes 5 single crusts (enough for two double crusts plus 'security'.)
1. Chop together in a food processor:
- 4.5 cups pastry flour
- 2 tbsp sugar
- 2 tsp salt
- 1.5 sticks of butter-flavored margarine
Add more flour if necessary to form a slightly crumbly mixture.
2. Mix with fork in a separate bowl or cup:
- 1 large egg
- 1/4 cup water
- 1/4 vodka (Inspired by America's test kitchen, made the dough so easy to work with!)
3. Slowly add liquid mixture to food processor,
4. Wrap dough in plastic or wax paper and refrigerate for at least half an hour (up to two days, or freeze for longer.)
Here is your NONrecipe filling:
1. Peel, core, and thinly slice 8-15 apples. Enough to fill your pie(s) in a heaping mound. I use a variety of apples - mostly green Granny Smiths, come pink crisps, all crunchy. Start with the green ones. Toss the red ones with a drop of lemon juice.
2. Season to taste: Mix all the sliced apples in a big zip-top bag or bowl with
- brown sugar
- nutmeg, prefferably fresh ground
- butter or margarine
- salt, ginger, allspice, and whatever else you want...
- a little corn starch or flour depending on the amount of juice generated by the apples
Put it together:
Pre-heat oven to 425 F.
1. Oil and flour your pie pan(s).
2. Roll out 1/4 of the dough, I use a Silpat mat or canvas pastry cloth.
3. Gently transfer to the pan. Cut off excess, but leave about half an inch all the way around.
4. Fill with apple mixture in a big hill.
5. Cover with second crust. If your design does not have holes (like my lattice work demo), make slits for the steam to escape.
6. Bake 40-45 minutes or until crust is golden brown and apples are tender (stab them with a toothpick.)