Abandoning the rules for apple pie

Applepie112314-2

I’ve always been a by-the-book, play-by-the rules kind of girl. I think with my head instead of my heart and always approach things from the most logical angle I can find. That’s why I always cook according to recipes, too. Except for pie.

Things are different for me when it comes to pie. I’ve made dozens and feel confident that I know what good dough feels like between my fingers, and can trust my senses to guide me to the perfect combination of spices for the filling. This is a rare departure from my normal approach to things. It makes me feel confident in my abilities, enough so that I let go a little and try new things on a whim, instead of following every single instruction in the book from beginning to end. Pie is one of the more forgiving things you can make because you don’t have to rely on leaveners and eggs for consistency. Without those things involved, there’s more of a chance to play without fretting that it will fail entirely.

I went to a friend’s place for a pre-Thanksgiving dinner last night. I volunteered to bring my pumpkin scalloped potatoes and an apple pie, both of which I’ve made a few times before. I based my apple pie on the one from The Joy of Cooking, but improvised on the filling by adding a vanilla bean, honey, and a bit of brown sugar. It turned out really well.

If you ever watched Lee Pace as the charming piemaker in “Pushing Daisies,” you might remember when he said “pie is home. People always come home.” For me, apple pie is something I’ll likely make throughout my life, and I can take comfort in knowing it will turn out, and there’s room to try new things.

Applepie112314So here’s my latest version of apple pie for you to share with your families and friends during Thanksgiving. I hope every bite reminds you of home.

Crust
2 cups flour
1 1/4 teaspoons salt
2 sticks of butter
6 tablespoons cold water

Combine flour and salt in a large bowl. Cut butter into mixture and mix with hands until mixture resembles pea-size pieces. Sprinkle water over mixture and mix in using your hands. When water is combined, divide dough in half. Put each half between two pieces of parchment paper and roll out to about a 12-inch circle. Put dough—still between papers—in refrigerator for about 30 minutes. Once 30 minutes have passed, line the bottom of an ungreased pie dish with one layer of dough, using your fingers to press it to the sides. Refrigerate. Preheat oven to 425 degrees F. While oven is preheating, make filling.

Applepie112314-3Filling
6 Granny Smith apples, peeled, cored, and sliced
2 tablespoons all-purpose flour
1 tablespoon arrowroot or corn starch
2 tablespoons honey
1 vanilla bean, split lengthwise and insides scraped
1/2 cup + 2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash of ground ginger

Combine all ingredients in a large bowl and let sit for 15 minutes. Pour mixture into bottom pie crust, letting apples heap in the bottom crust. Cut 2 tablespoons of butter over the top of the filling. Take the top pie crust out and cut holes so the filling can vent during baking. Place crust on top of filled pie and use a knife to cut any crust hanging over the pan. Press crusts together with fingertips to seal. Place pie on a cookie sheet and bake at 425 degrees for 30 minutes, then reduce heat to 375 degrees and bake for another 30 minutes, or until filling is soft when a knife is inserted.

Let cool for at least an hour before serving.

Advertisements

A stunning way to use summer berries

blueberrypie

Summer is a great time to find new ways to use the abundance of berries available in stores. One of my favorite things I’ve made with blueberries is this pie. The combination of citrus, cinnamon, and fresh fruit made the flavor spot-on, and the lattice crust made for a stunning finished product.

If you haven’t attempted to make a lattice crust before, don’t fret. Roll the dough into a circle large enough to cover the top of the pie, then cut it into strips using a knife. Overlap them on the filled bottom crust before popping it into the oven. I recommend checking on the crust about halfway through baking to make sure it’s not burning. If it’s getting brown sooner than you want it to, you can brush it with eggwash.

It’s a beautiful dessert to share.

Crust
2 1/2 cups all-purpose flour
1 1/4 teaspoon salt
3/4 cup butter or shortening + 3 tablespoons cold unsalted butter
6 tablespoons ice water
1 teaspoon to 1 tablespoon ice water

Preheat the oven to 425 F.

Combine the flour and salt in medium bowl. Cut half of the butter into the mixture, working it in with the tips of your fingers until it has the consistency of cornmeal. Cut the rest of the butter into the dough and work in until the dough turns into pea-sized balls. Sprinkle the dough with 6 tablespoons of ice water.

Using a fork, blend the water into the dough. If needed to hold the ingredients together, add the remaining water.

Line a 9-inch pan with half the dough. Position a rack in the lower third of the oven. Combine in a bowl and let sit for 15 minutes:

Ingredients
5 cups blueberries, picked over
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon cinnamon

Pour the mixture into the bottom crust and dot with 2 tablespoons unsalted butter, cut into small pieces. Shape the remaining dough into a top crust or cut into strips and form a lattice crust. Place on top of pie.

Bake for one hour. Cool completely on a rack.