Tuesday, July 27, 2010
Pies!!!
History:
I love apple pie, and do not know what I have not been making them... So this is my quest for the perfect apple pie.
Clark likes cherry pie so I have made that as well.
We have two parts to our pies.... crust and filling. I like this crust. Sturdy... tasty.... good. I've done two different fillings for the apple so far... #1 was good, #2 better.
Crust:
2 sticks of butter diced up
343 grams of flour (AP works well... I have mixed in some cake)
5 tablespoons of water
1/8 cup shortening
Fold in the fats with the flour. Use your hands and really roll it in together. Add the water and mix until a ball. Divide into two parts one bigger then the other. Make into a rectangle and then wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Filling:
2 granny smith
3 fuji or other sweet apple
2 ounces apple cider
1 lemon juiced
159 grams of sugar
28 grams of corn starch
salt
cinnamon
allspice
nutmeg
Cut up the apples however you want. I like to have extremely thin cuts. Mix everything together... I do this by hand and ensure everything is coated.
Pie:
Grease the bottom of the pan. Roll out the larger half and cover the bottom of the pan with it. Brush the inside with milk or beaten egg. This puts a protective covering on the dough so it will not become soggy. Put your filling in. Roll out the smaller dough and put on top. Bake at 400 for 15 minutes then 375 for 30-40 minutes.
Enjoy. I found that this is better chilled...
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