Wednesday, November 9, 2011
Yes, it is that time of year....
I also went apple picking last month and have lots of apples.
So, first off, make the crust. I make a standard butter pie crust, but if you have a crust you like better, feel free to use it (gluten free, vegan, whole grain, etc).
2 cups of flour, plus 1/4 cup for rolling
2 sticks of butter, cut into small pieces and COLD!
1/2 teaspoon salt
1/4 cup ICE COLD water
(the key to good crust is the COLD butter)
10-12 crisp apples
3/4 cup brown sugar
2 tablespoons cinnamon
2 tablespoons flour
butter for greasing pie plate
Using a pastry cutter, cut the flour into the butter until it is crumbly (pea-sized pieces). Now get ready to use your hands. Start kneading the dough, as gently, but thoroughly as possible. I use the same way I do for bread: the envelope method. This is when you fold one side up and press, then again going around each side. As the butter and flour start to meld together, add some of the cold water, a tablespoon at a time to help the dough stick. It shouldn't take too long to have a ball of dough that is smooth and elastic, but sticks a little to sides of bowl.
Wrap in plastic wrap and put it in the fridge so the butter doesn't soften. If you can see bits of butter in the dough, don't worry, that will just make it yummier.
Now preheat the oven to 400.
While the oven preheats, peel and slice 10-12 apples. You can use more if you want, it usually depends on the size of the apple. Use a firm, crisp apple, like MacIntosh, Granny Smith, Northern Spy, Matsu, etc. They hold their shape and texture really well when baked.
Toss the apples in the flour, cinnamon and brown sugar, try to coat as evenly as possible.
Pull the dough from the fridge, cut it in half and place one of the halves on a floured surface. Roll out flat, moving in forward motions, turning the dough to keep the round shape. You want the dough to be about 1/4 inch thick.
Spray or grease your pie plate. Line the plate with your dough, letting the extra hang off the sides. Press it firmly in, so you don't have gaps.
Roll out the other dough. Cut off a small amount (maybe 3 inches) and put aside. Continue to roll dough flat and round.
Fill the pie plate with the apple mixture, using a spoon to make sure the apples fill the space.
Top with dough and using the extra around the sides, pinch dough closed around the edge of the pie plate. Nice and tight.
Cut a slit in the middle and bake 30-40 minutes. Viola!Pretty as Pie!