I’ve got pie on my mind these days folks but it has nothing to do with the holidays. It’s because I have discovered a new love – making pie crust from scratch.
I was store-bought pie crust’s biggest cheerleader. Secretly that was because making pie crust from scratch scared the bejesus out of me. That was, though, until making the savory crust for this galette. It could not have tasted better but part of me thought it was beginner’s luck. Then I made the same galette a few weeks later for my ladies brunch. During that same brunch my sister was so impressed that she asked me to make her an apple pie. Not knowing if luck would strike three times I said yes.
And with the help of this wonderful gadget, I can confidently say I am turning into a great pie crust maker. (And yes, I am my biggest cheerleader.)
I still need to practice, especially since crimping pie edges makes me sweat a bit. But if making pie crust from scratch wasn’t so easy, I would feel like I had broken the baking morse code or found the holy grail or something.
I will soon be posting the method that is working for me. For now, I leave you with this beauty of a pie.
Making the filling was a sinch! The hardest part was peeling and slicing the apples and not eating them (or feeding them to the doggie) before dumping them into the crust. For this pie, I used a combination of granny smith, pink lady and gold rush.
Now I have to confess, I’m not a huge fan of apple pie. (I prefer the eat the crust) But my sister, who made a special trip to my place just to eat it, LOVED IT. As did the hubs. And they are my toughest critics. So there!
For those of your who haven’t delved into the world of pie crust making, I say dive in head first. Cuz you’re gonna love it.
All American Apple Pie
For The Crust
Follow the instructions for making two recipes of this crust, making sure to add 1 1/2 of sugar to the ingredients.
For The Filling
6 to 7 (2½ pounds) medium to large Granny Smith or other tart apples, peeled, cored, and cut into ¼-inch-thick slices
¹⁄³ cup (2¼ ounces) firmly packed brown sugar, plus 1to 2 teaspoons granulated sugar for sprinkling
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon
¹⁄8 teaspoon allspice
1 large egg yolk
1 tablespoon milk or cream
Good-quality vanilla ice cream, for serving
Preheat the oven to 400°F and position an oven rack in the center of the oven. Transfer one rolled-out circle of pie crust to a 9-inch pie pan and the other to a baking sheet. Keep them chilled until ready to use.
Taste the apples and if they are very tart, you may want to increase the sugar by 2 to 4 tablespoons. In the large bowl, gently toss the apples with the brown sugar, lemon juice, cinnamon and allspice until evenly coated.
Use the scissors to trim the dough in the pie pan so it is flush with the rim. Transfer the filling to the pie shell and press down firmly on the apples with the spatula to eliminate some of the air pockets. Scrape any sugar or spices left in the bottom of the bowl over the top of the apples. With the help of your rolling pin, top with the other dough half, decoratively crimping the edges. Chill for 30 minutes.
In a small bowl, beat the egg yolk with the milk to create an egg wash and use a pastry brush to lightly glaze the surface of the pie. Sprinkle the pie with 1 to 2 teaspoons sugar. Use a sharp knife to cut 3 or 4 decorative slits in the pie to allow steam to escape Bake the pie for 50 to 60 minutes, until the crust is a lovely golden brown and the apples are bubbling and tender when pierced with the tip of a paring knife. Transfer to a cooling rack and let cool for 40 to 60 minutes. Serve warm or at room temperature with a scoop of ice cream.