Thursday, February 18, 2016
Candy Critic Dessert Club – Something Simple? - Apple Pie
at 9:00 AM
2 1/2 cups flour
4 teaspoons brown sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, beaten
2 tablespoons cold water
Filling (Although you can just use a can if you don't have the apples, but in that case, why did you want to make an apple pie anyways?)
2 tablespoons freshly squeezed lemon juice
3 pounds apples, in my case whatever you have on hand
2/3 cup brown sugar
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
The first thing you have to do to make this pie perfect is make sure that the butter is cold. When you're dicing the butter you'll probably have to keep it out of the refrigerator and you'll be touching it a lot. So to make sure that you're not working with warm butter, dice it, then put it back in the fridge. While it's cooling, mix up the flour, sugar, and salt. Once the butter is cooled put the cold butter into the bowl and work the dry ingredients into the butter using your fingers. You'll want the mixture to look like corn meal. Then ad the egg to the mixture along with the cold water. The best way to get this into a nice roll-able dough is to use your fingers to mix it up, a spoon just wont cut it. Once the whole thing is combined cover the dough and put it in the fridge for at least an hour.
Speaking of pie crust, by now you're pie dough has been in the fridge for at least an hour... right? Well if it has, it's time to take it out and roll it flat. Cut the ball of dough into two, one half should go back into the fridge, and the other half should be put onto a well flowered counter. Flatten the dough on the counter as best as you can with your hands, then use a rolling pin to make it about one quarter of an inch thick. Make sure it's as even as possible, and as soon as it's ready, use it to line your pie plate. If you don't have a pie plate any baking pan should work, as long as you're OK with having an unconventionally shaped pie. The rolled out dough will not fit perfectly, so cut around the plate with a butter knife and the excess should just fall right off. If you rip the dough you can use any scraps to fix up any gaps.
You'll notice that you have some extra dough left. You can use this dough to decorate your pie and/or make some small tarts. The sky is really the limit, although you could just put it back in your fridge for later, or throw it away as well. Turn your oven to 375 and wait for it to heat up... I guess I could have told you to heat up your oven sooner, but frankly I'm not really sure when that would have been appropriate, certainly not at the start of this recipe as it is now at least 2 or 3 hours later. Before putting your pie in the oven, cut out several slits in the top of your pie, this will allow air to escape. I'm not sure what happens if you don't cut the slits in your top crust, however I'm not willing to waste a pie to find out. Once the oven is heated up, put it in for about 45 to 50 minutes. You basically need to have a nice brown colour on the top crust.
When the pie is done, take it out of the oven, let it cool for a little bit, then cut and serve.
My experience with making apple pie was much more time consuming than I thought it would be. The pie itself was OK, but as expect I used the wrong apples. My filling turned more into an apple sauce by the time the pie was baked. I guess I could have picked better apples, but as I said before, that's not why I make apple pie. If I was thinking more about buying ingredients for a pie in the first place I probably would have gone for a berry or chocolate pie of some sort. But I needed to use up apples and so there you go. My crust also seperated a bit around the edges, I think it's because I didn't wet the two crusts enough while crimping, lesson learned. Taste wise I'm pretty happy with the pie, as were the 7 people who had a slice, the only complaint being about the texture of the apples.