Thursday, January 19, 2012

Flat Apple Pie with Perfect Pie Crust

I watched the Pioneer Woman's show this past Saturday on the Food Network and saw her make this recipe. Due to being stranded at home for two straight days due to the snow and ice, I decided I had time to make this pie. I didn't have the Granny Smith apples it calls for, so I used what I had, Pink Lady. I tend to buy my crusts whenever I can, because I don't like working with the crusts I make from scratch, but Pioneer Woman's Perfect Pie crust was doable and delicious!

5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
1 recipe Perfect Pie Crust, recipe follows
6 tablespoons butter
Preheat the oven to 375 degrees F.
In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets lined with parchment. (I baked the two pies on one large jelly roll pan.)
Place half the apple mixture on one crust and the other half on the other crust. Do not add the juice from the apples. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time.
Allow to cool slightly, and then slice into wedges with a pizza cutter. Drizzle with Easy Caramel Sauce.
the bluest one
Perfect Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined. Divide the dough in half and put each half in a zip-top bag and place in refrigerator until ready to use.

1 comment:

Paula said...

These photo's are excellent!