Peaches and Cream Peaches and Cream

Wednesday, March 14, 2012

Apple Pie
π =3.1415926535897932384626433832795028841971693993751058….ect.

Happy Pi Day Everyone!
Also, Happy Birthday Albert Enstein!

I have a love/hate relationship with nightshifts.  It’s mainly a hate relationship, but that’s okay.  I hate having to drink excessive amounts of coffee to counteract my zombie-like existence for days on afterwards.  I miss holidays, like Pi day, or end up scrambling to find something to make/celebrate it.  Fortunately, I woke up early enough to make a pie to share with you!

This pie is one that I’ve made plenty of times over the past couple of years.  It’s actually one of the first pie’s I’ve made.  The result is one incredibly tasting pie.  I’ve slightly adapted the original recipe over the years to suit my needs by adding cinnamon and leaving the skin on, I love the crunchy texture it adds.  Even though my Nana’s apple pie was incomparable (I never did get her recipe..L) I still love this one.

Thankfully, you don’t have to be a mathematician to celebrate Pi Day!

Apple Pie

For the pie crust (makes 1 double 9 inch crust)
2 ½ cup all purpose flour
1 teaspoon salt
1 cup unsalted butter, cut into small cubes
4 tablespoons ice water, plus more if needed

For the pie filling
1 tablespoon cinnamon
4 large granny smith apples, cored and sliced thinly
½ cup unsalted butter
3 tablespoons all purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
 For the pie crust
Combine the flour and salt together and mix well. Add in the unsalted butter and mix with your fingers, until the texture is coarse and crumbly. Add in the ice water, mix until all the flour is combined and all the dough sticks together. Divide the dough into two and shape into a disk, wrap with plastic wrap. Refrigerated for one hour, for up to two days.

For the pie filling
Preheat the oven to 425 degrees. Melt the butter in a saucepan over medium-high heat. Stir in the flour to form a paste. Add the water, white and brown sugar, bring to a boil, whisking frequently. Reduce temperature to medium-low heat and let simmer for a few more minutes.

Roll out the refrigerated dough’s and place one in a 9 inch pie pan. Mix the apples with cinnamon. Layer the apples on the pie pan, mound slightly. Add the sugar and butter mixture and pour over top of the apples. Save approximately 1 ½ tablespoon of the butter and sugar mixture. Place the remaining dough over the pie, brush with the reserved mixture.

Place a pie shield around the crust pie edges (alternatively, if don’t have a pie shield, you can use aluminum foil).

Bake for 15 minutes in the preheated oven. Reduce the temperature to 350 degrees and continue to bake for 35-45 minutes, or until the apples are soft.

Source: slightly adapted from Grandma Ople’s Apple Pie from All Recipes, Pie Crust from Brown Eyed Baker

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