My All American Boyfriend

“Good apple pies are a considerable part of our domestic happiness.”
Jane Austen

If you remember I made my very first pie back in November. The Beef on the other hand has a bit more experience with pie making than I do. He decided to show off for me the other night and allowed me to document because I'm not sure anyone would believe me otherwise.

He started out by making the crust.

2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar

Then cut in using the dough blender (or in this case, your hands): 
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling. 

For the apple pie filling you need:

5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice

Peel and slice your apples.

Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color. 

Mix in large mixing bowl:

1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar

Now, drain the water off of the apples and mix them with the spices.

Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.  
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

 Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.

Roll out the remaining pie dough and place it on top.

Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.
Bake your pie at 400 degrees for 50-60 minutes.

For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.
Wait longer than he did to cut it so it has time to set and then serve with ice cream because that's even more delicious. 

1 comment: