My First Pie Crust

Over the years, I have heard many times that the perfect pie crust is very difficult to make.  So when I decided to try an apple pie, there was a fear of crust.  I couldn’t just give up without trying though.  Instead, I baked 2 pies.  The first was made with homemade crust.  The second used Pillsbury pre-made dough.

Since my mad kitchen skilz are, well, elementary, I googled Basic Apple Pies and came up with the recipe from a website geared towards cooking with kids.

homemade dough + apples mixed in sugar & spice = pie

How’d it turn out?  Well, like all baking – it took me nearly 4 hours, (Just making puppychow takes me an hour) but it looks, smells, & tastes wonderful.

A ring of foil left on the crust until the last 15 mins of baking keeps the crust from burning. Then it turns out pretty like the one the right.

Both crusts turned out great.  Personally, I prefer my homemade one but only because I’ve never really liked flaky pie crusts.  I suppose it all depends on tastes and/or on how much time you have.

I’ll bring the homemade crusted pie home to my parents’ house tonight.  (Gonna bum some dinner off them.)  The other pie is for the marketing department’s holiday feast on Tuesday.  Hope it tastes good!

Apple Pie Recipe

via DLTK Growing Together

Crust (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

    • Measure the flour, sugar and salt togetherl.  Stir to combine.
    • Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don’t over mix them.
    • Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
    • Turn the dough onto a lightly floured surface, knead it together, then divide in half.
    • Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
    • Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter.
    • Put the circle in a 9″ pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
    • Add filling (see below)
    • Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

Filling

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

    • Heat oven to 425 degrees.
    • Peel, core and slice the apples.  Try to keep the size of the slices even.
    • Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
    • Stir in apples.
    • Pour into pastry-lined pie plate.
    • Dot with margarine.
    • Cover with top crust and seal the edges. Cut slits in the top.
    • OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
      • Remove foil during last 15 minutes of baking.
    • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Thoughts for next time:

  • Need an apron
  • Don’t use fresh ground nutmeg – too strong
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