Monday, October 10, 2011

MM: Apple Pie

Happy Thanksgiving!!

In the spirit of thanksgiving traditions, I was going to do a post on pumpkin pie. It seems to be a staple along with turkey, gravy, cranberry sauce, and mashed potatoes.

I thought back to the last time I had pumpkin pie and realized it was back in grade 4...or 5...

And I also remember not being a fan. I was a fan of the whipped cream on top though.

So instead, I'm going to be doing a post on apple pie. Since apples are plentiful right about now, it wouldn't hurt to have a simple and handy apple pie recipe around.

I've always thought apple pie to be part of the Canadian culture...or American culture. Actually, initially I always thought it was part of the McDonald's culture. I tried to Wikipedia what the origin is but just found out that it is 'English'. So we'll just stick with American.

We sprinkled cinnamon on top too. Don't you love the designs?

This recipe is from my sister's high school when she took hospitality and tourism. Nothing says hospitality like a warm piece of pie....and clean towels...and fluffy pillows with a chocolate on top.

I've made this recipe twice. Each time I used a different kind of apple. Unfortunately, I didn't bother to note the names of the apples so I'm going to do my best to describe them. The first apples were much sweeter and more red. The second batch were more tart, crispy, and were red and green in colour.

Personally, I prefer the second kind. The pie wasn't too sweet and mushy. It was amazing!

Okay enough wait one more thing. I used store bought Pillsbury pie crust. I could I?! But I do have a recipe for a pie crust which I will include but I haven't tried it yet so your on your own there.



12 oz pastry flour
3 oz margarine
4 oz vegetable shortening
1/4 tsp salt
6 tbsp cold water
1/2 AP flour for dusting

1. Make sure to measure ingredients carefully
2. Add salt to pastry flour
3. Blend the shortening and margarine into the pastry flour. Don't mix. Instead, make cutting motions until the shortening/margarine are pea sized but still visible
4. Add cold water and mix until just blended. Do not over mix as this will activate the gluten in the flour and the pie crust will not be fluffy and light but rather tough.
5. Divide dough into 2 balls and flatten with hands
6. Dust your work surface and flattened dough balls
7. Roll each ball into circles just larger than your pie plate
8. Line pie plate with one of the circles, pressing it lightly into place
9. Add filling (recipe below), egg wash rim, place top crust, and flute crimp edges
10. Brush top with egg wash and cut steam vents
11. Bake at 350 degrees for 45-50 minutes.

Pie Filling
3/4 cup white sugar
1/3 cup AP flour
1/4 tsp ground nutmeg (I didn't use any because I didn't have on tasted fine)
1 tsp ground cinnamon
1/4 tsp salt
5 peeled, thinly sliced apples (cut slices in half so you don't have giant pieces of apple)
1 tbsp margarine (for dotting)

1. Mix sugar, flour, nutmeg, cinnamon, and salt in a large bowl
2. Gently stir in the apple slices...go ahead and taste a few of the tastes amazing!
3. Place apple mixture into pie crust
4. Dot with margarine
5. Egg wash rim of pie crust and position top crust
6. Crimp or flute the edges. Make sure not to leave gaps or else pie filling will spill out. Not pretty. Cut away excess crust
7. Brush top with egg wash and cut a few steam vents. You can add designs with left over pie crust too
8. Back in convection oven at 350 degrees for 45-50 minutes
9. Cool and cut. Serve with ice cream or just stick your face in and eat it as is.

Gooey and delicious!!! We didn't wait for it to cool completely which is why it's falling out...oops.

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