tasty tuesday: apple pie
I'm really not sure why it's taken me so long to talk about pie here....especially since I live on an apple and berry farm, and my mom's known as the best pie-maker in town, and we seem to have pie in the house every other week in summer/fall.
It may have something to do with the fact that I don't actually like pie. Ahem, yes you read that right. I'm not a huge fan....and my friends do enjoy teasing me endlessly about it! Because truly, who the heck doesn't like pie? Whatevs.
Anyways, I love making people happy...so if they want pie, I will give them pie!
My mama helped me out with this post...so not only did it look good, but it tasted amazing as well (or so I've been told...haha). I believe her two main tips for a deliciously flaky crust are: don't overmix your dough, and be sure to chill your dough for 20-30 minutes!
Pastry recipe from: Company's Coming - Desserts
(Yields enough pastry for 4 pies)
5 cups Flour
2 tsp Salt
1 tsp Baking Powder
3 tbsp Brown Sugar
1 lb Lard (or vegetable shortening)
2 tbsp Vinegar
6ish medium Elstar apples (or any tart apple of your choice)
1 tsp Cinnamon
1/4 cup Flour
3/4 cup Sugar
1) Mix together flour, salt, baking powder and brown sugar in a large bowl.
2) Cut up lard and add to dry ingredients.
3) Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.
4) Break your egg into a liquid measuring cup and beat well.
5) Add vinegar to the measuring cup.
6) Add very cold water to the measuring cup, until the mixture measures to 1 cup.
7) Pour liquid mixture over flour mixture slowly, and stir.
8) Use your hands to work the mixture together until it no longer crumbles apart. This is where experience will come in, as you don't want to overmix the dough! Once you make it a couple of times, you'll get the feel of it.
9) Divide into 4 equal parts. Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!
*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it. Otherwise it will be too stiff!
1) Once your pie dough is ready, you can peel and chop apples (the exact number will depend on the size of your apples, and how full you want to make your pie). We used Elstar apples, which are nice and tart, and are wonderful for baking with!
2) Mix all ingredients in with your diced apples, stir, and let sit for a few minutes.
3) Take approximately an eighth of your dough, and roll it out in a circle. You want your dough circle to be big enough to cover the bottom of your pie plate, and to cover the outside edge at least a half an inch.
4) Add your apple mixture to the pie plate and roll out another dough circle for the top.
5) Before adding the top of the crust, dip your fingers in a tiny bit of water, and run them along the edge of the bottom crust. This will help the top adhere well to the bottom crust.
6) Cover the pie with the top crust, trim any extra dough hanging over the side...leaving about a quarter of an inch over the pie plate.
7) Pinch together the crusts, and fold inwards (this is so any juice that bubbles out won't end up in your oven). Then, you can choose to crimp the edges however you like!
8) Sprinkle the top lightly with sugar, poke several holes (for ventilation) in the top, and you're ready to go.
*If you want to be fancy, you can cut out shapes from the top crust (or from extra crust) to add decorations to your crust. We added a few cute leaves to ours!
9) Bake at 425 degrees for the first 15 minutes, and then reduce heat to 350 degrees for 30-40 minutes until nice and bubbly.
A handy trick to getting your bottom crust in it's pan easily is to drape it over your rolling pin, and then gently roll it over the pan!
It can be tough to get a nice crimp on the edges....so don't be discouraged! Remember, practice makes perfect.
So that means, make more pie. Duh.
There you have it. Easy as pie!