Apple Pie

If possible do not use Granny Smiths Apples; although crisp when raw, all too often they turn mushy when baked in a pie with both a top and a bottom crust.

Use Flaky Pastry Dough with recipe.

Prepare:

Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F. Peel, core and slice 1/4 inch thick:

• 2 1/2 pounds of apples (5 to 6 medium large)

Measure 6 cups. Combine the apples with:

• 3/4 cup of sugar
• 2 to 3 tbsp's of all-purpose flour
• 1 tbsp of strained fresh lemon juice (optional)
• 1/2 tsp ground cinnamon
• 1/8 tsp of salt

Let stand for 15 minutes, stirring several times, so that the apples soften slightly and will better fit into the crust. Pour the mixture into the bottom crust and gently level with the back of a spoon. Dot the top with:

• 2 tblsp's of unsalted butter, cut into small pieces

Brush the edge of the bottom crust with cold water. Cover with the top crust, then seal the edge, trim, and crimp or flute. Cut steam vents and sprinkle with:

• 2 tsp's of sugar
• 1/2 tsp if ground cinnamon

Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350 degree's F., and bake until the fruit feels just tender when a knife or skewer is poked through a steam vent and thick juices have begun to bubble through the vents, 30 to 45 minutes more. For the filling to thicken properly the pie must cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it a 350 degree F oven for about 15 minutes. the pie is best the day it is baked, but it can be kept for 2 to 3 days at room temperature.

Strawberry Rhubarb pie

This is my favorite pie in the entire world. Yes more then CHOCOLATE! Add a scoop of vanilla ice cream and your heart might just skip a beat.

Strawberry Rhubarb pie

If possible, make this pie early in the season, when the stalks are still thin skinned, pink, and no thicker than our thumb. Only mature rhubarb will require the greater amount of sugar suggested.

Use Flaky Pastry Dough with recipe

Prepare.

Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F.

In Large bowl mix:

• 2 1/2 Cups of rhubarb, cut into 1-inch lengths
• 2 1/2 Cups of Strawberries, hulled and halved lengthwise
• 1 Cup of sugar
• 1/4 cup quick-cooking tapioca or cornstarch (Use cornstarch for a lattice pie)
• 1/4 teaspoon salt

Let stand for 15 minutes, stirring occasionally. Pour in the bottom crust and dot with:

• 2 tablespoons unsalted butter, cut in small pieces

Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Lightly brush the top of the pie with milk or cream. sprinkle with 2 teaspoons of sugar.
Bake the pie for 30 minutes. slip a baking sheet beneath it, reduce the oven temperature to 350 degrees F., and cover crust with foil. Bake until thick juice bubble through the vents, 25 to 30 minutes more. Let cool completely on a rack before serving. This pie is best eaten the day it is baked, but it can be stored at room temperature for up to 1 day.

Flaky Pastry Dough

A lot of people have asked me for this recipe, so I decided to just post it on my blog. This is one of the best pie crust recipes I have ever had. Keep in mind, I did not include a temperature or cook time because it depends on what filling you choose to use. This is difficult to make so read through 2 or 3 times before you begin. Enjoy!

Flaky Pastry Dough

Using a rubber spatula, thoroughly mix in a large bowl:

• 2 1/2 cups all-purpose flour
• 1 teaspoon white sugar or 1 tablespoon powdered sugar
• 1 teaspoon salt

Add:

• 1cup solid vegetable shortening, or 1/2 cup shortening and 8 tablespoons (1 stick) cold unsalted butter

Break the shortening into large chunks; if using butter, cut in into small pieces, then add it to the flour mixture. Using a pastry blender or 2 knives, cut the fat into the dry ingredients. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clinging fat off the pastry blender or knives. When you are through, some of the fat should remain in pea-sized pieces; the rest should seem dry and powdery and not pasty or greasy. Drizzle over the flour and fat mixture:

• 1/3 cup plus 1 tablespoon ice water

Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle over the top:

• 1 to 2 tablespoons ice water

Cut in the water, again using the blade of the spatula, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a thick, flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling. the dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.