Apple Pie

Dave asked me to post this up and I didn’t take much time to format it but I am fixing it up a bit cleaner now with pictures I had from the last time I made it.

I tend to make this in single serving sizes, just because it is easier and serves better at the table.  You will learn if you stick around that I don’t do well at pie crusts.  I typically purchase my pie crusts in the frozen foods aisle – my patience just runs out after the third or fourth time the dough that is almost perfect sticks to my rolling pin and rips right down the middle.  So to spare my household from hearing more profane words pouring out of my kitchen than they should, I just shell out the buck or two for crusts.  As an aside, Marie Callendar’s are some of the best.  The beauty though of single serving dishes is that you don’t have to make the crust look pretty because they will be serving themselves from their own personal dish.

And before we start, the age old question is which apple is best?  I prefer Fuji or Delicious for baking.  These tend to retain a lot of the flavour.  If you like a bit of a bite with your apples, go with Granny Smith apples.  A lot of people swear by Macintosh, but I find when I cook with them they seem to lose a lot of flavour.  Ultimately, it comes down to personal choice, just remember that the apple that tastes great raw may not taste the same at all when cooked.

FillingCIMG2906

4 medium apples, peeled and sliced

2 1/4 cup sugar

1/2 cup cornstarch

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 tablespoon lemon juice

2 tablespoons butter

1/2 cup water

  • In a heavy saucepan over medium heat, add water, butter, lemon juice, and spices.
  • Once simmering, whisk in cornstarch and sugar, reducing to low heat.  Continue to stir until sugar is mostly dissolved.

Crust

3/4 cup flour

1/4 teaspoon salt

5 tablespoons butter

1 tablespoon lemon juice

  • Using two knives, cut all ingredients in a medium mixing bowl until well blended.
  • On a floured surface, turn out dough mixture.
  • Knead until smooth, adding water by teaspoons as needed.
  • Quarter dough and using a floured rolling pin, roll to 1/4 inch thickness.
  • Lay your serving dish over the flattened dough to estimate size.  Your dough should be rolled until it extends the diameter of your dish by the height.  If your dish is 3 inches in diameter and 2 inches high, your dough should be 5 – 7 inches in diameter.
  • Prepare single serving baking dish with either butter or an aerosol baking spray.
  • Lay dough into the dish, allowing the excess dough walls to fold over the edge.

Making the pies

  • Place one apple, sliced, into the dough lined dish.
  • Cover with 1/4 cup of filling liquid.
  • Drop dough walls loosely over the top.
  • Bake at 350 degrees for 20 minutes.

My oldest abhors caramel so I rarely throw it in, but if you want a tasty surprise, you can place one caramel soft candy in the filling of each dish right before baking.  It melts and oozes through the filling and is just so perfect with apples!

You can also dress the tops with a sprinkle of rolled oats, brown sugar, cinnamon, and lemon zest.  Rock sugar works well too, you can often find this in the mixed drink section of your grocery or liquor store near the margarita rock salt.  You should pat the top lightly with a sliver of butter as well.

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