Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
This fall has been somewhat disappointing weather wise going from unseasonably warm to cloudy rainy weather to freak October snow storm. The weather has played apart in delaying my pie making, but today, I’m going to bring back fall with an apple pie. My first apple pie in college was a success, followed by a mediocre pie during the holidays. For every pie that succeeded, there was a failed pie and today was another attempt to break the curse. I consulted Smitten Kitchen to try an all butter crust recipe, because the crust is always the biggest player in pie. This also gave me an opportunity to use my pastry blender, which had been collecting dust (cleaned before use? Yes). In recent years, I’ve been making use of a food processor for my pie crust needs. Fast and clean, but more clean up required.
A Call to Arms
Double Pie Crust (because a single layer pie crust would be cutting corners)
2 1/2 cups AP flour
1 tbsp sugar
1 tsp salt
2 sticks very cold unsalted butter cut into small cubes
1/2 cup + a few extra tbsp very cold water
Blend flour, sugar and salt in a large bowl. Add cold cubed butter and mix with pastry blender until pieces of butter are smaller than a pea and texture of mixture is crumbly. Add 1/2 cup water and bring dough together with 1 hand. Add additional tbsp cold water until dough comes together. Separate into two portions, flatten into a disc shape between plastic wrap and cover completely with the same plastic wrap. Place dough into fridge for at least 2 hours.
For the filling, I used Food Network Kitchen’s recipe since my best pie post college used this recipe
Apple Pie Filling
3 lbs. peeled baking apple slices (7 to 8 apples, I used Golden Delicious)
2/3 cups sugar
1/4 tsp cinnamon
dash of nutmeg
2 tbsp butter melted
1 tsp vanilla extract
2 to 3 tbsp AP flour
1/4 cup (1/2 stick) unsalted butter cut into small cubes
1 egg plus 1 tsp water
sugar to sprinkle
Toss the juice of 1 lemon with apple slices, sugar, cinnamon and nutmeg. In a large pot, melt 2 tbsp butter and cook apple mixture on medium high heat until sugar mixture starts to bubble, lower temperature to medium low heat and cover pot. Cook until apples are tender (about 15 minutes). remove from heat and add vanilla and flour. Mix and set aside to cool.
Preheat oven to 425 degrees Fahrenheit. Roll out dough from the fridge into 2 circular layers 11 to 12 inches in diameter. Place 1 layer into 9 inch pie tin and mold along the edge. Fill with apple mixture and top with cubed butter. Take egg and mix with a little water to make egg wash. Brush egg wash along the edge of the pie. Place second layer of pie dough over the top of the pie. Press edges of the pie until the crust is sealed. Cut off access dough 1 inch from the edge of the pie tin. Fold the 1 inch of access dough under the edge of the pie so the it rests on top of the edge of the pie tin. Flute the edges of the pie. Cut 6 slit above the pie to let steam come out as it’s baking. Brush egg wash over the pie and top with sprinkled sugar. Place pie on foil covered cookie sheet in case of overflowed filling. Bake for 15 minutes and reduce temperature to 375 degrees Fahrenheit and bake an additional 50 minutes. Let cool and serve warm.
My pie turned out butt ugly so the streak of unfortunate pies shall continue. At least I’m positive that the crust is flaky. Let’s hope it tastes good.
In sales, this is called “Rustic”