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Wednesday, July 6, 2011

Apple Pie

Since my apple tree is bursting with apples, I finally took the plunge and made apple pie.  What fun and so easy!  I am expanding my apple appreciation and making turnovers today.  I am just wondering...if the apples are in a pie form do they count towards the 80% of diet from fruit and vegetables?  Because we are working hard to achieve that goal with a bit of wiggle room.  Martha Stewart provided the recipe; however, as you can see the pictures are all mine.  Ah I strive for such perfection...not really...don't have the time.

coarse crumb

super stupendous apples

the most awesome apple peeler from Bed Bath and Beyond

oven ready... bit too much wash, oh well

da da!!! not the most beautiful pie but I can attest to the greatness of it

Classic Apple Pie
from Martha Stewart
Baking Handbook
Pate Brisee
2 1/2 cups all-purpose flour
1  teaspoons salt
2 sticks// 1 cup unsalted butter, cut into small pieces
1/4 cup ice water
~ place flour and salt in a food processor; process to combine
~ add butter, and process until mixture resembles coarse meal, about 10 seconds
~  with machine running add ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together
~ do not process for more than 30 seconds.
~ test dough by squeezing a small amount together; if it is still crumbly, add a bit more water
~ turn dough out onto a piece of plastic wrap
~ press into a flattened circle, and wrap in the plastic
~ refrigerate for at least 1 hour before using
3 tablespoons all-purpose flour, plus more for work surface

Classic Apple Pie
1 Pate Brisee
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples, such as Macoun, Granny Smith, cortland, Jonagold, or empire, peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon sea salt
1 tablespoon unsalted butter, cut into small pieces
Sanding sugar, for sprinkling

~ on a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick
~ fit dough into a 9-inch pie plate
 ~ with a sharp paring knife, trim dough flush with the rim
~ roll out remaining 2 discs of pate brisee to about 1/8 inch thick
~ place on a parchment-lined baking sheet, and chill until firm, at least 30 minutes
~ preheat oven to 400 degrees
~ in a small bowl, whisk together egg yolk and heavy cream; set aside
~ in a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, ~ nutmeg, and salt
~ remove pie shell from refrigerator and fill with apple mixture
~ dot with butter
~ brush the rim with egg wash
~ place second piece of dough on top and gently press over the apples
~ gently press the top and bottom together
~ using kitchen scissors , trim the top piece of dough to a 1-inch overhang all around
~ tuck dough under and crimp edge as desired
~ brush the top and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar
~ cut three vents into top 
~ freeze or refrigerate until firm, at least 30 minutes
~ place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes.
~ reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes
 ~ if the crust begins to get too dark, drape a piece of aluminum foil over the top
~ transfer to a wire rack to cool

while baking sit back and watch the movie Waitress
devise unique pies to thrill your audience

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