We're back! Finally, we have a long weekend to provide some relief from the stress that is senior year. After being bombarded with college apps, physics homework, and AP Art Studio projects, we felt that we needed some good ol' comfort food. So we're heading on back to America for some apple pie. Just in time for Thanksgiving!
Apple Pie
(adapted from Irma Rombauer's Joy of Cooking)
1. Okay, first make the crust. We chose to make a flaky pastry dough. Here's what you need:
-2 and 1/2 cups of flour
-1 teaspoon of sugar
-1 teaspoon salt
-1 cup solid vegetable shortening (or you can use a 1/2 cup shortening and a 1/2 cup butter, like us)
2. Mix the dry ingredients, then add the shortening/butter.
3. Cut the fat into the dry ingredients using the knife crossing method. Now is a good time to practice your Japanese Samurai skills.
4. When the consistency is dry and crumblike, drizzle a little over 1/3 cup of ice water and cut with a rubber spatula until it begins to stick together. Then knead with your hands until it forms a ball. Divide into two equal sections (one for the base and one for the lattice) and refrigerate for at least 30 minutes.
5. While that's refrigerating, make the filling. You will need about 6 apples, we used Fuji and Rome, but any will do...try to avoid Granny Smith though. You will also need 3 tablepoons of butter, 3/4 cup sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
6. Peel, core, and slice the apples then toss in a skillet over medium heat with the butter and cover for about 5 minutes. Now, stir in the sugar, cinnamon, and salt.
7. Raise the heat to high and cook the apples until the juices become thick and syrupy. Transfer to a baking sheet to cool.
8. While the apples are cooling, roll out the dough on a lightly floured surface.
9. Lay the dough for the base in the pie pan and brush the overhanging edge with cold water.
10. Now, add the apple filling.
11. Here's the fun part. Time to make your pie look fancy. Cut the remaining rolled out dough into strips (about 1 inch thick. Lay half the strips across the pie and then weave the remaining strips in the opposite direction.
12. Trim the edges
13. Optional - brush an egg yolk glaze on top of the lattice.
14. Bake in the oven at 425 degrees for 40-50 minutes and wa-laa, you have yourself some apple pie!
Apple Pie
(adapted from Irma Rombauer's Joy of Cooking)
1. Okay, first make the crust. We chose to make a flaky pastry dough. Here's what you need:
-2 and 1/2 cups of flour
-1 teaspoon of sugar
-1 teaspoon salt
-1 cup solid vegetable shortening (or you can use a 1/2 cup shortening and a 1/2 cup butter, like us)
2. Mix the dry ingredients, then add the shortening/butter.
3. Cut the fat into the dry ingredients using the knife crossing method. Now is a good time to practice your Japanese Samurai skills.
4. When the consistency is dry and crumblike, drizzle a little over 1/3 cup of ice water and cut with a rubber spatula until it begins to stick together. Then knead with your hands until it forms a ball. Divide into two equal sections (one for the base and one for the lattice) and refrigerate for at least 30 minutes.
5. While that's refrigerating, make the filling. You will need about 6 apples, we used Fuji and Rome, but any will do...try to avoid Granny Smith though. You will also need 3 tablepoons of butter, 3/4 cup sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
6. Peel, core, and slice the apples then toss in a skillet over medium heat with the butter and cover for about 5 minutes. Now, stir in the sugar, cinnamon, and salt.
7. Raise the heat to high and cook the apples until the juices become thick and syrupy. Transfer to a baking sheet to cool.
8. While the apples are cooling, roll out the dough on a lightly floured surface.
9. Lay the dough for the base in the pie pan and brush the overhanging edge with cold water.
10. Now, add the apple filling.
11. Here's the fun part. Time to make your pie look fancy. Cut the remaining rolled out dough into strips (about 1 inch thick. Lay half the strips across the pie and then weave the remaining strips in the opposite direction.
12. Trim the edges
13. Optional - brush an egg yolk glaze on top of the lattice.
14. Bake in the oven at 425 degrees for 40-50 minutes and wa-laa, you have yourself some apple pie!
