Posts tagged pie crust
Peachy Peach Pie
Peachy Peach Pie
I'm not one to vacillate. 

I actually hate vacillating, even in a fan. I mean, blow one way or don't blow at all. It doesn't make me popular. I know that but you do know where I stand on pretty much everything. No one will call me wishy-washy, ever. When Divergent came out, the book, the movie, it was all the rage to figure out your faction. Everyone, with glee almost, told me I was Candor. Not one person vacillated about me. 

Peaches are vexing. They may very well be my favorite fruit. But I love strawberries and goodness knows I love an apple. Cooked plums can send me in a revery unparalleled and don't get me started on citrus. I've made lemon curd to give as gifts only to eat it up instead, because well, I wanted to. Or maybe I have a problem. I seem to be full of a little too much self-awareness for a recipe page. At anyrate, peaches are in season and I've given myself a tummy ache. 

I had to buy more. I was feeling too lazy to 'put them up' and I have a tiny freezer so freezing them really isn't really a solution. I decided to make  a giant deep dish pie. I have a place to share it tomorrow, so here's what I did.  

Peachy Peach Pie

Filling
10 peaches
juice of 1 lemon
0.75 cup sugar
0.75 cup flour, less if they are not juicy peaches
0.5 tsp. salt
0.25 tsp nutmeg, freshly grated
1 tablespoon butter 

Crust
2.5 cups white flour
0.5 tsp. salt
0.5 cup Crisco (so what)
about 0.5 cup cold water

sugar for sprinkling on top

For the filling, peel the peaches by dropping them in boiling water for 1 minute then putting them in an ice water bath. Remove the pits and slice. Toss the peaches in the juice of the lemon. Add the sugar, flour, salt and nutmeg. Stir until the flour is absorbed in the moisture of the peaches. Set aside while you make and roll the crusts. 

For the crust, stir the salt into the flour. Cut in the shortening. Rub it together quickly and lightly so you don't heat the fat too much. Add water until it holds together when you take a pinch. Use as little water as possible. Make 2 balls of dough, one bigger than the other. The bigger one is the bottom crust. Roll it between two sheets of parchment, line the pie pan. 

Pour in the pie filling into the lined pan. Dot with butter. 

Roll the second dough ball. It doesn't need to be as big because it doesn't need to go up the sides of the pie pan. I made a lattice in the picture but a solid top is fine too. Cut holes to vent the pie if you make a solid top. I fold the excess dough under the lip of the crust and pinch it into a ridge I then flute. The hint to fluting is turn the pie not your hand as you go around the edge. 

Sprinkle with sugar.

Bake at 350 degrees for 1 hour 20 minutes on a parchment lined pan that's bigger than your pie pan, to capture any bubbling fruit. 

 




Rough Puff, Who knew?
Rough puff pastry in a skillet topping caramelized apples.
This is new to me and I'm totally in love with the process. I do like to make pie crust and I do like to make puff pastry, and this is a beautiful marriage of the two.

A rough puff pastry is quicker than layered puff to make AND it uses FROZEN butter! I know caps lock on two words. I must be seriously excited. One of my biggest work arounds is having my butter frozen when I want to bake. I keep pounds of it in the freezer (oh don't judge) and regularly forget to pull it in time.

So with this recipe you grate the frozen butter. I used my food processor because I can't imagine not losing some knuckle skin if you tried to grate slippery butter on a hand grater, plus it would get warmed. And the key for this recipe and all pastry is the cooler the better!

Here it is:

13 tablespoons butter
1.25 cups all purpose flour
.25 teaspoon salt
5 tablespoons cold water

Grate the butter. Using a large bowl, which is cool, combine the butter, flour and salt. Quickly rub the flour into the butter. I start with a scraper and move to using my hands for the last little bit. When it's well combined, add the water. It should be moist enough to force into a ball.

Take the ball of dough and shape it into a rectangle. Do a series of 5 triple folds with the dough either consecutively or let the dough rest between the 3rd and the 4th. Let rest an hour before you use it.

This is the crust for a Tarte Tatin I'll be making eventually. Cheers.
Apple Pie
Pie Love
The first baking thing I mastered is apple pie. I mean most pies are a variation on a theme, so if you can get a pie crust down and the fundamentals of filling the pie you are good to go.

Honestly, my mother who is not the kitchen kind of mom who was raised by a not a kitchen kind of mom recited the recipe for pie crust as the golden standard when I was in my teens. I was so startled by her knowing this nugget of information that I can tell you where we were when it happened.

In a world where people want a better, easier, healthier, etc. ways to do things, this is the old standard. I'm not going to lie and say that I've not been tempted with replacing some water with vodka or using a different fat, but this is the best tasting recipe. Period. And the ingredients aren't fancy.

Pie Crust
1 cup flour
1/4 teaspoon salt
1/4 cup shortening
3-4 tablespoons water

Double by 2.25 for a double crusted 10 inch, deep pie pan. The recipe easily gives you one standard issue 9 inch crust.

In a roomy bowl toss the flour and salt together lightly. Add the shortening. Take your time here and cut the shortening into the flour. Make sure there are no lumps, you can even rub the flour and shortening together so long as you move quickly and don't let the mixture get too warm from your hands. Add 3 tablespoons water and toss lightly. Take a walnut sized piece and squeeze it together. If it doesn't hold easily add additional water. Form into a disc. Chill 30 minutes.

Roll between 2 sheets of parchment. Loosen the pie dough from the parchment as you roll it flat. Flip it into the pan as quick as you can.

Apple Pie Filling
1 lemon
3 pounds apples, less one you eat to see how much sugar is needed. Peel and core
3/4 cup sugar, more if the apple is very sour
1/4 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon butter

Juice the lemon in a big bowl. Peel and core the apples, tossing in the lemon juice as you go. You can get all up into which apples are good for what but Golden Delicious are readily available and they make good pie. Add the sugar, flour, salt and cinnamon. Toss thoroughly.

Apple filling ready to be topped.
Pour apples into pie shell. Dot with butter. Top with a second pie crust.Flute the edges.

Top
2 tablespoons milk
1 tablespoon sugar, AA big fatty crystals if you have them.

Brush the top with milk and sprinkle with sugar. Cut slits or get decorative with vents in the top of the crust. One tip for bakers wanting to look a little more fancy than average, buy some giant crystal white sugar and top things you bake with it. It adds sparkle and a little something that elevates your baking.

Fluted and sugared
I put the pie pan on a cookie sheet line with a piece of the parchment I used to roll the crust. This catches the drips and makes for easy clean up.

Do you have a recipe you know by heart?