Pies

Apple Pie

This makes quarantine a little better! Recipe #15 on kingarthurflour.com‘s Best Basic Recipes Collection. This is a really good apple pie, not too sweet not too tart. In our family we usually have Cherry Apple Pie, it is a heavenly combination. It is always a nice treat to have pie!

Apple Pie 1

Apple Pie 2 Apple Pie 3

Apple Pie 4 Apple Pie 5

Crust
2½ cups flour
3/4 tsp salt
1/3 cup shortening
1/2 cup cold butter
7-10 Tbl ice water

Filling
8 cups peeled, sliced apple (from about 3 1/4 pounds whole apples)
2 Tbl lemon juice
3/4 cup sugar
2 Tbl flour
2 Tbl cornstarch
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup boiled cider or undiluted apple juice concentrate
2 tsp vanilla, optional
2 Tbl butter, diced in small pieces

To make the crust: In a medium bowl, whisk together flour and salt. Work in the shortening until mixture is evenly crumbly. Dice the butter into 1/2″ pieces, and cut into mixture until you have flakes of butter the size of a dime.

Add water 2 Tbl at a time, mixing with a fork as you sprinkle water into the dough. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It’s OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you’ll add just enough water to bring the dough together without creating a wet spot.

Fold dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4″ thick.

Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

Preheat the oven to 425°F. Lightly grease a 9″ pie pan that’s at least 2″ deep. This will make serving the pie easier after it’s baked.

To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider (or apple juice concentrate) and the vanilla, if you choose to use it.

To assemble the pie: Roll the larger piece of pastry into a 13″ circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. Spoon the apple filling into the pan. Dot the top with the diced butter.

Roll out the remaining pastry to an 11″ circle. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired. Alternatively, you can weave a lattice.

For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar. Place the pie in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.

Cool the pie completely before slicing — really. Cutting any fruit pie that’s still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It’s better to bake the pie in advance, cool it completely, then warm each slice as needed after it’s been cut. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.

My Favorite Pies!

Lemon Truffle Pie

Dessert, Pies

Mini Apple Pies

Two of my favorite people are coming for dinner, Mom and Dad. We are eating fairly light because after dinner we are going on a long walk. I do know that my parents would love a little something sweet after our meal, so here is a little something sweet!

Mini Apple Pies

Mini Apple Pies 2Mini Apple Pies 3Mini Apple Pies 4

Pastry:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup butter flavor shortening
3 Tbl ice water

Stir together flour, sugar, and salt.  Cut in the shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together.  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.

Apple Pie Filling:
1 large granny smith apple, peeled, cored, cut in mini chunks (about 1½ cups)
lemon juice
1/4 cup sugar
1 Tbl flour
1/8 tsp cinnamon
dash nutmeg

Preheat oven to 375°. Roll out pastry dough , cut out 8 rounds about 3½” in diameter. Gently fit down into mini muffin cups in mini muffin pan. Put tiny cut apple chunks in bowl and sprinkle with lemon juice, toss. Stir together sugar, flour, cinnamon, and nutmeg. Sprinkle over apple chunks and toss to coat. Spoon apple filling into pastry cups. Gently pressing down to fill cups completely up to top. Cut out desired shape of pastry dough to place on top of each mini pie. Sprinkle with cinnamon sugar or sugar crystals or both. Bake 25-30 minutes or until golden and filling is bubbling. Let cool in pan 10 minutes, remove and cool completely on cooling rack. Makes 8 mini pies.

One Year Ago: Mac & Cheese & More Mac & Cheese & More

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cupcakes

Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Cinnamon, apple, and cake all in one with buttercream on the top! Happiness!

Apple Pies Cupcakes

Apple Pie Batter:
1 (15.25 oz) box vanilla cake mix
1 (21 oz) can apple pie filling
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350°. Line cupcake pans with paper liners (24). Pour cake mix in large bowl. In food processor or blender, process apple pie filling, add to cake mix. Add eggs, cinnamon, and nutmeg; mix with electric mixer until well combined. Scoop batter into prepared cupcake pans (each cup about 2/3 full). Bake 15-18 minutes. Cool completely before frosting.

Cinnamon Buttercream Frosting:
1 cup butter, softened
6 cups powdered sugar
1 tsp cinnamon
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, cinnamon, and enough milk to make desired frosting consistency. Frost cooled cupcakes. Sprinkle with cinnamon sugar and garnish with lattice pastry if desired.

One Year Ago Today: Lemon Truffle Pie Lemon Truffle Pie

Two Years Ago Today: Peanut Buster Brownies Peanut Buster Brownies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.