Tuesday, November 24, 2009
Today has been a great day, I took my driving test and received my license. Until recently I haven't needed one because I take the bus everywhere but the new semester brings classes right after each other on different campuses in different towns so I had to get my license thankfully I passed the test. Today is also good because I'm preparing the pies for the thanksgiving feast one of which is a apple pie. This is as traditional as it gets and as tasty.
2 1/2 cups pastry flour
1 teaspoon salt
8 ounces unsalted butter, cold cut into small pieces
1/4 cup ice water
In the bowl of a food processor, combine flour and salt. Add the butter and pulse the mixture until it resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
With the machine off drizzle the water over the flour mixture and then quickly pulse a couple times just until the dough holds together without being wet or sticky. This process should happen very quickly. Test the moisture level in the dough by squeezing a small amount together, if it is still too crumbly, add a bit more water 1 tablespoon at a time.
Turn the dough out onto a clean work surface. Divide in half, and place each half on plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw in the refrigerator before using.
6 apples peeled,cored, and cut into 16ths.
3/4 cup sugar
1/2 tsp cinnamon
1 9inch pie shell, lined with pie dough
pie dough for covering.
egg glaze for top.
1. preheat the oven 425 degrees.
2. In a bowl mix the apples with all the ingredients except the butter. Toss the mixture well.
3. Pile the fruit into the unbaked pie shell and dot the top with butter.
4. Arrange the top dough to the way you would like it ex.lattice,full cover etc. Crimp the bottom crust with with top crust.
5. Brush the lattice with the egg glaze and bake in the hot oven for 20-25 minutes.
6. Turn the oven down to 400 degrees. Continue Baking until the fruit is bubbling and the apples are tender about 30 more minutes.
7. Let Pie cool 2 hours before slicing.
Note:I made the pies ahead of time today by just assembling and not baking. I put foil over the pies and taped a note on that said at what temperature and time each should bake for then put them in the freezers. I will bake them off thanksgiving morning.