My Thanksgiving

There is no pretty way to take a picture of a pie. That is, unless you’re Bakerella.

WANTING those mad skills. The lighting in my kitchen at 1 in the morning stinks for obvious reasons.

However, the pie was awesome. AWE-SOME. It was all homemade, even the crust. Now I think I just might have the process down after failing before with the crust. It was flaky, tender, and BUTTERY.

Mmm….butter.

It was a little hard to roll out, it cracked a bit on the sides; but that’s okay, because that meant there was just enough water in there. The cracked bits didn’t make it into the pie pan (I used foil for easy travel across two states), it was the perfect size. I even fluted the edges a bit. The upper part was easy too, and I cut out holes and made it look like a sand dollar.

Brushed it on top with a glaze made from an apple juice reduction made from the apples that I cut combined with sugar! It browned the crust perfectly.

I unfortunately do not have pictures of the slices. They disappeared too quickly…but I will tell you this. The pie is EXCELLENT warm, cold, a la mode, or with a huuuuge dollop of whipped cream on top. Hey, I didn’t say this was light. It’s pie, you have to go all out.

Overstuffed Apple Pie

CRUST:
1 9-inch ungreased shallow pie pan (or deep pie pan)
Ingredients
2 sticks cold unsalted butter, cut into cubes (I kept mine in the freezer)
2 1/2 cups all purpose flour
2 T. Sugar
1/2 tsp. salt
6 T. really cold water

Method
Combine with a pastry blender or with a food processor until the mixture is crumbly; the butter is about the size of peas; and if the mixture holds together when pressed with fingers. Divide the dough in half and form into two balls, wrap with plastic wrap, and refrigerate for an hour to an hour and a half. (this helps the flour granules to absorb the water molecules to help hold the crust together so that it doesn’t totally fall into powder when rolled. Roll out one ball to about 10″ diameter. REALLY flour out the surface and the rolling pin, or roll between two sheets of parchment paper, peeling off the paper every few rolls to make sure it doesn’t stick. Press into pie pan and flute the edges, place into the refrigerator.

PIE FILLING
Ingredients
3 pounds of apples (I used two small Granny Smiths, two small Braeburns, two small Honeycrisp, and two small Golden Delicious; whatever ends up to that weight)
1/2 cup granulated sugar, divided
2 T. Apple Jelly
3 T. Tapioca Flour (It’s a bit tricky to find, look in the instant pudding isle)
1/4 tsp. Kosher Salt
1/4 tsp. freshly grated Nutmeg
1/8 tsp. fresh ground Cloves
1 tsp. ground Saigon Cinnamon (you can use whatever you want, it’s just want I used)
1/8 tsp. Allspice
1/4 tsp. Cardamom

Method
Peel, slice, and cut apples into 1/4 inch cubes. Toss with 1/4 cup sugar, place in a colander over a large bowl and leave alone for an hour and a half, stirring every once in a while.

Preheat oven to 425 degrees, with a rack on the bottom of the oven.

Reserve the apple juice. Mix apples with tapioca, cinnamon, remaining sugar, cloves, allspice, nutmeg, cardamom, salt, and apple jelly until thoroughly combined. Transfer the apples evenly to the chilled pie crust, mounding them a bit about two inches toward the center. Roll out remaining pie dough to 10 inches in diameter and place over apples; sealing the edges by pressing tines of a fork all around the pie crust, and cutting out some holes in the top to vent the steam (if you don’t do this, you won’t have delicious pie in your mouth, you’ll have not-so-delicious burned pie all over your oven). Trim the edges with kitchen shears or a knife.

In a small saucepan, reduce reserved apple juice until there is about 2-2 ½ T. Allow to cool, and then brush on the top of the pie, not on the edges.

Place pie on bottom rack of the oven (I recommend putting the pie on top of a foil-lined tray, to catch any filling that falls out) and bake for thirty minutes. Then move pie to the middle rack, rotate, and bake for twenty minutes, checking the browning of the pie frequently. If it browns too quickly, tent with a foil shield for ten minute, then remove and allow to bake for the rest of the time.

Take pie out of the oven and cool completely, about four hours (whimper). Enjoy a la mode, room temperature, or warmed.

That was a lot of typing. Hope you enjoy the pie if you decide to make it! NO REGRETS.

Happy Baking!
Clara

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s