Saturday, September 22, 2012

Traditional Apple Pie

















Homemade apple pie #2! All along, I had wanted to make a pie entirely from scratch, and here is the end result! I'm finding that making pie is easier than I thought, haha.

Ingredients:

Crust:

2 cups all-purpose flour, plus more for surface
1/4 tsp salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

Filling:

1 1/4 pounds Gala apples (about 3 apples), cored and cut into 1/2-inch wedges (I substituted winesap apples.)
1 1/4 pounds Golden Delicious apples (about 3 apples), cored and cut into 1/2-inch wedges (I substituted Jonagold apples.)
1/2 cup sugar (I used brown sugar here.)
2 Tblspn all-purpose flour, plus more for surface and fork
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
2 Tblspn unsalted butter, cut into 1/2-inch pieces

Directions:
1. Make the crust: Toss flour, salt, and butter in a large bowl to combine, using your hands. [I wore a pair of latex gloves for this step.] With palms facing up, scoop mixture into hands, and press the butter between fingers and thumbs to create petal shapes coated in flour (this will take a few minutes). When there are no more clumps of butter, gradually stir in 1/4 cup ice water with a fork. Squeeze a handful of the mixture between your fingers; if it crumbles, stir in more ice water, 1 tablespoon at a time, until it holds together. [I ended up using 1/2 cup ice water total.] Turn out mixture onto a lightly floured surface. Gather mixture with both hands, and press to form a dough, folding in half and pressing a few times just until it holds together without crackling or crumbling (do not overwork). Shape dough into two disks, wrap each in plastic wrap, and refrigerate until firm, at least 30 minutes and up to 2 days.

2. Preheat oven to 375 degrees Fahrenheit with rack in lower third. Roll out 1 dough disk into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie plate.

3. Make the filling: Toss apples, sugar, flour, and spices in a bowl. Spread apple mixture in pie shell, and dot top with butter.

4. Roll out second disk into a 12-inch round on a lightly floured surface, and place over apples. Fold overhang under edge of bottom crust. Crimp edge with the floured tines of a fork. Prick top of crust with fork in several places.

5. Bake until crust is golden, 55 minutes to 1 hour and 5 minutes. [I put the timer on an hour.] Let apple pie cool completely on a wire rack before serving.

Recipe: http://www.marthastewart.com/925917/apple-pie?czone=food/produce-guide-cnt/produce-guide-fall&center=276955&gallery=275039&slide=925917

No comments:

Post a Comment