Happy Pie Day 3.14

Happy Pie day 3.14. In celebration of 3.14 and the equations of circles, I made and apple pie. This is the best pie I have ever had. Usually I am not a huge pie fan, but this pie has great flavor and a very flaky crust.

Pie Crust

2 cups all-pourpose flour

Small ½  tsp salt

1 tbsp sugar

1 ¾ STICKS of butter

 Cold cut into small pieces

1 tbsp white butter

1 small egg

Combine the flour, salt and sugar in a large bowl.

Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.

Whisk the vinegar, egg and ½ cup of ice water together and mix into the flour mixture with your hands until just combined.

 

 Divide the dough in to 2 equal parts. Shape each in to a ball, Flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.

Making the Pie

Heat the oven to 375°F. Roll out one of the disks of the dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside in the refrigerator.

Roll the remaining dough to 1/8-thickness. Set aside on parchment paper-lined baking sheet in the refrigerator.

Toss the chopped apples, flour, ¾ cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour the apple mixture into the prepared pie pan.

Pour the apple mixture into the prepared pie pan.

Top with the remaining dough. Trim, leving a 1/2-inch overhang; fold under and crimp the edges.

Sprinkle the top with the remaining tablespoons of sugar; chill for 10 minutes. Bake until the fruit is bubbling and the crust is golden brown- 50 to 55 minutes. Transfer to a wire rack to cool.

To keep the edges from burning, put aluminum foil around the edges. Take off when you have 15 minutes left of cooking time.

Pie Crust

2 ½ pounds mixed apples, peeled, cored, and chopped into ¾ pieces

2 tbsp all purpose flour

¾ cup sugar, plus 1 tbsp

1 tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp salt

1 tbsp lemon juice

                Heat the oven to 375°F. Roll out one of the disks of the dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside in the refrigerator. Roll the remaining dough to 1/8-thickness. Set aside on parchment paper-lined baking sheet in the refrigerator. Toss the chopped apples, flour, ¾ cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour the apple mixture into the prepared pie pan and top with the remaining dough. Trim, leving a 1/2-inch overhang; fold under and crimp the edges. Sprinkle the top with the remaining tablespoons of sugar; chill for 10 minutes. Bake until the fruit is bubbling and the crust is golden brown- 50 to 55 minutes. Transfer to a wire rack to cool.

Apple pie.

2 cups all-pourpose flour

Small ½  tsp salt

1 tbsp sugar

1 ¾ STICKS of butter Cold cut into small pieces

1 tbsp white butter

1 small egg

Combine the flour, salt and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Whisk the vinegar, egg and ½ cup of ice water together and mix into the flour mixture with your hands until just combined. Transfer to a clean work surface, and gently press to form dough. Divide the dough in to 2 equal parts. Shape each in to a ball, Flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hou

To find this recipe and many more go to:

Edwards, Teri, and Serena Thompson. Country LIving The Farm Chicks in the Kitchen. New York: Hearst, 2010. 119-28. Print.