Monday, November 8, 2010
Paula's Apple Pie... Or Crisp
Okay, I burned the durn pie.. what can I say? Apparently my vintage turquoise oven is having a temperature problem even though we sent the thermostat off and had it rebuilt by antiquestoves.com. Now it looks totally garbage but my great husband said~aww, we can eat it anyway. We did and it wasn't half bad (minus the really burnt crusty edges). I would make this again but would use a lower temp than the called for 450 degrees.
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
Paula's Perfect Pie Crust, recipe follows
3 tablespoons butter, diced
Egg wash, for brushing
Sugar, for sprinkling
Preheat oven to 450 degrees F.
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in
the sugar mixture to evenly coat the apples.
Set aside. Roll out chilled dough into 2 circles and use 1 round to line a
9-inch pie pan. Chill the other round.
Mound the apple and sugar mixture into the pie pan lined with dough. Dot
with the cubed butter.
Using a pastry cutter, cut an even number of strips from the remaining
rolled out dough. Transfer every other strip to the pie top and weave in the
lattice by folding every other strip back onto itself and laying another
strip perpendicularly. Fold the strips back across and repeat until
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar.
Trim the overhanging dough and crimp edges.
Bake pie for 45 minutes. Let rest 20 minutes before slicing.
Paula's Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the
shortening and break it up with your hands as you start to coat it all up
with the flour. Add the cold butter cubes and work it into the flour with
your hands or a pastry cutter. Work it quickly, so the butter doesn't get
too soft, until the mixture is crumbly, like very coarse cornmeal. Add the
ice water, a little at a time, until the mixture comes together forming a
dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get
over-worked and tough. Divide the dough in half and flatten it slightly to
form a disk shape. Wrap each disk in plastic and chill in the refrigerator
for about 30 minutes. On a floured surface roll each disk out into a 10 to
11-inch circle to make a 9-inch pie.