Sunday, January 6, 2013

apple pie

dear blog,

i'm making a turkey today! (i'm not freaking out.) we're having pie for dessert & this is my favorite crust & apple pie recipe (so far.) enjoy!

apple pie
(adapted from smitten kitchen)

for double crust, 2 pie crusts (see recipe below)
1 1/2 pounds granny smith apples (about 3 medium)
2 pounds mcintosh (about 4 large) (i used 4 medium fuji apples and 2 large granny smith)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup brown sugar
1-2 tablespoons flour
1/4 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice (recipe calls for, but we didn't have it)
1 egg beaten lightly with 1 tablespoon water
1. adjust oven rack to lowest position & heat rimmed baking sheet & oven to 500ºF. Remove one piece of dough from refrigerator.
2. roll dough on lightly floured surface to a 12-inch disc. transfer dough to pie plate (i like to fold it in half and then fourths.) refrigerate.
3. peel, core & cut apples in half, and half again width-wise; cut quarters into 1/4 inch slices & toss with lemon juice. in a medium bowl, mix sugars, flour, salt & spices. toss dry ingerdients with apples & add it all to the pie shell.
4. roll out the second piece of dough to a 12-inch disc & place over the filling. tuck excess under the bottom crust. brush the top with the egg wash (egg+water) and 1 tablespoon or so of sugar.
5. place pie on the baking sheet & lower the oven temperature to 425ºF. bake until the top crust is golden, about 25 minutes. rotate the pie & reduce oven temperature to 375ºF; continue baking until juices bubble & crust is deep golden brown, 30-35 minutes longer.
6. transfer pie to wire rack; cool to room temperature, at least 4 hours.

betty crocker's pie crust:

1 cup flour
1/2 tsp. salt
1/3 c + 1 Tbs. shortening
2-3 Tbs. ice water

1. mix flour and salt in medium bowl. cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 
2. sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
3. gather pastry into a ball.shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
4. roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate (12 inches or so.) fold pastry into fourths; place in pie plate. unfold and ease into plate, pressing firmly against bottom and side.
5. trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. for pre-baked crust: prick bottom and side of pastry thoroughly with fork . bake at 475ºF for 8 to 10 minutes or until light brown; cool on wire rack.


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