Monday, June 21, 2010

Father's Day Part II - Apple Pie

As a continuation of my last post (the epic Father's Day weekend), I also attempted at the very daring challenge of making apple pie. I know, apple pie isn't exactly what comes to mind when you think 'summer', but my dad requested it along with steak (Mom's department there). And plus, he helped with a lot of the peeling and cutting, so thank goodness, it didn't take as long as I thought it would.

I got the recipe from Joy of Baking, which, by the way, is an AMAZING goldmine of recipes. But anyway, Dad and I had lots of fun attempting this monstrosity of a dessert. I don't know why, but doesn't apple pie seem like such a DAD thing? Like hot dogs and burgers. I guess it's the American/Man image...where foods lose the loftiness and adopt the more down-to-earth character that we often associate with masculinity. Or maybe I'm just rambling and reading too much into it all. Maybe I should just shut up and eat my food.

Apple Pie (adopted from Joy of Baking)

Short Crust Pastry


-2 1/2 cups (350 grams) all-purpose flour
-1 teaspoon salt
-2 tbsp (30 grams) granulated white sugar
-1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
-1/4 to 1/2 cup (60 - 120 ml) ice water
1. In a food processor mix the flour, salt, and sugar. Add the butter and process until you get coarse crumbs. 
2. In a steady stream, pour water while processing until the dough just holds together. 
3. Gather the dough together into a ball. Divide in half, and wrap each in saran wrap. Refrigerate for about 1 hour.
4. Take out the dough balls. Roll one into a 12-inch circle on a floured surface with a rolling pin.
5. Lay over a 9-inch pie pan, and trim the edges.Cover with saran wrap and refrigerate.
6. Flatten the second dough ball into a 12-inch circle. 
Apple Filling


-5 Granny smith apples, peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced)
-1/4 cup (50 grams) granulated white sugar
-1/4 cup (55 grams) light brown sugar
-1 tablespoon lemon juice
-3/4 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon salt
-2 tablespoons (28 grams) unsalted butter
-1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

1.  Combine the apples, sugars, lemon juice, cinnamon, nutmeg, and salt. 
2. Sit at room temperature for about 30 minutes to 3 hours. 
3. Transfer the apples to a colander and collect the liquid that drips out after 15-30 minutes. 
4. Cook the syrup with 2 tbsp butter at low heat until it is reduced to about 1/3 cup amount.
5. Take out the top pastry and let it rest at room temperature for about 10 minutes.
6. Fill the bottom shell with the apple pie filling. Drizzle over with the reduced syrup.
7. Wet the edges of the bottom pastry with some water. Slowly lay the top pastry over the pie, and trim the edges.
8. Crimp the edges with the back of a fork.
9. Cut slits in the top of the pie (or make some creative designs!) and brush some beaten egg over it.
10. Bake at 425F for about 45-55 minutes and witness your dough transform into a magnificent pie! Joy of Baking says to cover the edges with foil after about 30 minutes to prevent uneven browning, but for some reason, my pie didn't have that problem (even though I forgot to do that...)
11. MOST IMPORTANTLY (and hardest of all)! You need to wait a bit before cutting into your pie. Joy of Baking says to wait 3-4 hours, but I don't think you need to wait THAT long...but yes, you do actually need to wait unless you want to burn a hole through your mouth and watch your pie crumble to pieces.

1 comment:

  1. Yum! I agree that musculinity is down to earth haha..sometimes



Related Posts with Thumbnails