I'm going to go ahead and throw out an apology for the lack of posting. I'm on a critical care rotation and Jake is doing cardiology. They're both very demanding. I leave the house around 6:30am and I usually don't get home til about 10pm. Jake's schedule is very similar. There isn't much cooking going on these days. Look for a return to life at the end of this month when I get a break.

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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