Home Made Apple *non-explicit* Pie

28 Apr

Wow it has been a while since my last contribution. In celebration of my near perfect score on my Mycology exam I bring you Apple Pie. Sweet warm oral comfort… wait that sounds wrong. Scratch that last bit. Although this apple pie may induce a foodgasm, it is good for all ages. Hope this recipe brings you as much comfort as it brought me. *Warning this recipe has not been rated*

Apple Pie

Pie Crust (double deep dish)

  • 290g flour
  • 2 Tbs Sugar
  • 1 Tsp salt
  • 200 g ( 1 cup) shortening (cubed and frozen)
  • ¼ C ice water

Apple Filling

  • 6 Cups apples (about 8 small apples)
  • ½ C sugar
  • ¼ C Brown sugar
  • 2 Tbs flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

Glaze

  • 1 egg yolk beaten
  • 1 tsp sugar

*optional: raisins (1/4 cup)

Instructions:

  1. Peel and cut apples into thin slices (1/8”). In a large pan (or pot) cook over low medium heat apples, sugar, brown sugar and flour until bubbling. Add cinnamon and nutmeg. Continue cooking until sauce thickens. Set aside to cool
  2. Combine flour, sugar and salt. Cut in frozen shortening quickly with a fork or pastry cutter. (I suggest putting ice in a bowl and stacking a metal bowl on top for the flour to keep thing cool) Slowly add ice water a little at a time. Cut the shortening until dough is crumbles of pea size pieces.
  3. Pour crumbles into a sheet of plastic wrap and chill in refrigerator for at least 30 minutes.
  4. Preheat oven 375 degrees F.
  5. Flour a clean flat surface (better if the surface is cold). Portion the dough into two equal sizes. Roll out the dough to about a ¼ inch thickness, fold and roll it out roughly to1/3 inch thickness again. Repeat until dough is smooth and does not crumble easily. Try to touch dough with hands as little as possible. For the final roll out, make sure to flour the counter well to prevent sticking. Roll the dough out to 1/3 inch. Flour the surface of the dough and fold the sheet in half. Flour the surface and fold in half again to make a wedge.
  6. Place the wedge into a corner of the pie tin and carefully unfold. Trim off excess pie dough and patch any cracks of whole with the trimmings.
  7. Repeat the process for rolling out the pie dough for the cover and set aside.
  8. Sprinkle the optional raisins evenly at the bottom of the pie crust. Spoon in apple filling until just below the top level of the pie tin. Do not over fill or else it will spill over.
  9. Cover pie with the top shell by carefully unfolding the wedge. Cut away excess dough on the edges. Using a fork, press down on the rim of the pie to seal the edges.

(I used a lattice top, but I think I like the regular shell better)

  1. Fold some foil paper into long 2 inch wide strips. Wrap the outer rim with some foil paper to protect the edge from over cooking.
  2.  Beat egg yolk and sugar together. Brush the mixture over the pie crust for a shiny and gold brown appearance.
  3. Bake pie for 35-40 minutes or until top is golden brown. Let the pie cool for at least 15 minutes before serving.
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3 Responses to “Home Made Apple *non-explicit* Pie”

  1. Julie@ACaseoftheRuns (@nobel4lit) April 29, 2012 at 4:52 pm #

    Yum! I recently got a food scale, so stuff like this should come out better for me next time if I have the guts to make pie crust. =)

    • nerdswithfood May 19, 2012 at 3:14 pm #

      Flour is best measured by a food scale. Volume measurements varies a lot. Food scales all the way, especially for baking.

  2. Mary May 15, 2012 at 8:06 am #

    I rarely make pies since I’m not good with crusts, but apple pie is so delicious that I should try it again. I usually cheat and just get pie crust from Trader Joe’s.

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