Apple Pie

Last weekend we went to visit some of Dan's family and since I know that apple pie is his and his baby sister's favorite and that she doesn't know how to make one; this was the perfect time to show her how to make it. Hopefully now that she knows how easy it is she will feel comfortable enough to make it on her own. She said that she liked using the pastry blender. Because I was teaching her how to make the pie I actually measured out the ingredients that I used which I never do for apple pie.

Apple Pie:Double Batch Pie Crust (Recipe found under July)

Ingredients:
3 T brown sugar
1 tsp cinnamon
1/4 tsp apple pie spice
1/4 tsp nutmeg
pinch of ginger
1/8 tsp all spice
6 T sugar
1 T water
5-6 apples thinly sliced & peeled (we used 3 Gala & 2 Granny Smith)

Directions:

Preheat oven to 350 degrees F
Wash, peel and slice apple thin.
Add all remaining ingredients and stir thoroughly.
Prepare pie dough according to directions.
Roll out dough and place into pie plate.
Fill crust with apples (I left out the "juice from the apples")
Top with a lattice top.

Lattice top directions:
Roll out pie dough.
Cut dough into 1/2 strips that are about 9 inches long.
Weave dough alternating pieces to create a basket weave.
Dab small pieces of butter all over the pie (the size of peas)
Sprinkle crust with sugar before baking.
Bake for 35 minutes or until crust in golden brown.

Blueberry Pie

I have been wanting to make something with blueberries for the past few months, but for some reason never got around to it. Well yesterday was the day, I found this recipe on Annie's Eats and because it looked so good and she raved about it, I decided I should make it too. Plus blueberries are on sale this week, so its the perfect excuss to make it.

Blueberry Pie:

Recipe from: http://annieseats.wordpress.com/

Ingredients:
2 rolled-out rounds (see recipe below)
4 cups blueberries
1 tbsp. fresh lemon juice
¾ cup sugar
3 tbsp. cornstarch
½ tsp. finely grated lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 tbsp. cold unsalted butter, cut into pieces
1 egg
1 tbsp. water

Directions:
Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter pieces. Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 45 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Basic Pie Dough

Basic Pie Dough:
Williams Sonoma

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 4-inch cubes
3-4 Tbs. very cold water

Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.