June 27, 2013 by Joanne T Ferguson
My name is Joanne and I now LOVE to bake!
By now, you have been keeping up with The Daring Kitchen’s Cook’s and Baker’s Challenges monthly!
The challenges “keep me on my toes!”
This month was no exception!
Before I begin, I have a confession!
I have never made apple pie from scratch!!
“Really?”, I ‘hear” you say?
Um, well, GULP…NOT until today!
This month’s challenge was “all about pie; sweet pie to be exact.”
Rachel gave us four pies to choose from; could make one or all four.
As soon as I saw the choice of Traditional Grandma-style Double crust apple pie, it brought me back to childhood with a favorite memory!
When I used to visit my Grandma with my dad in The Bronx (in New York), she “always” made a “special” apple pie for me!
Thank you Rachel for allowing me to remember that too! As visiting Grandma was always something “special” my dad and I did together!
Hopefully you know the expression, “If It Ain’t Broke, Don’t Fix It!”
I applied this philosophy today!
While “some” variations were allowed in the choices, it was “mandatory” we make our own pastry!
For me, there is only one pastry recipe!
Made with NO sugar, THAT is a BONUS for me!
It IS an AMAZING and “fool proof” recipe!
Did I mention FOOL PROOF? TRUE!
If I can make it, SO then can YOU!
Pati’s Jojaldre IS SO simple and easy to do!
Thank you Pati!!!! Thank you!
Readers…perhaps you remember Pesto Apricot Brie En Croute and Sugarless Pear Jam and Brie Pastry Bites On A Stick too?
“Why did you choose the Traditional Grandma-style Double crust apple pie?”, I “hear” you say!
Being American born and bred and ever since I saw “the challenge” AND the apple pie, I could not get this song out of my head!
For those unfamiliar with this song that was released in 1971 and the story surrounding American Pie, which was that was sung by American songwriter Don McLean, I think it is quite interesting.
The song is a recounting of The Day The Music Died when Buddy Holly, Ritchie Valens and the Big Bopper died in a plane crash in 1959.
Just like Don McLean’s song, the pie I chose “is a classic” just like me!
2 2/3 cups all purpose flour, sifted, plus more for rolling dough
1/4 pound (340 grams) very cold butter, cut into cubes
1/4 teaspoons salt
3/4 very cold water
In a food processor, place flour and salt. Add butter and pulse a couple of times, until the butter is incorporated. (about the size of a pea)
Slowly pour in cold water while pulsing until a very crumbly dough is formed.
Turn dough onto a clean, lightly floured workspace and gently push it together with your hands — do NOT knead!
With a lightly floured rolling pin, roll out dough into a roughly looking triangle.
Use your hands to fold the two bottom tips inward and the top down, like an envelope.
Turn dough a quarter-turn clockwise and roll out, into a rectangle shape.
Fold the two ends lengthwise into the middle to meet.
Fold the dough in half across.
Turn the dough another quarter turn clockwise and repeat both the triangle and rectangle steps above.
Wrap puff pasty in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes.
Per Rachel’s challenge, this double crusted apple pie was adapted from Baking Bible: From the oven to the table.
Ingredients I used in my pie based on the size
1.1 pounds (~18 ounces), peeled, diced apples (I used granny smiths as had on hand)
1/2 cup brown sugar
1/2 teaspoon allspice
1 teaspoon white sugar
1 egg with 1 teaspoon water for egg wash
Preheat oven to 220C/425°F.
Oil spray ceramic pie pan. (Mine was in the shape of a heart!
Baking times “may” differ depending on what size pie pan you use and whether glass or ceramic.
Take 2/3 of the pastry dough —12oz/340g; (The suggestion to weigh the dough in the recipe provided was very helpful) roll out to fit pie dish, right up to the rim.
Line pie dish, prick bottom with a fork;set aside.
Peel, quarter, core and slice apples;place in a bowl.
Sprinkle with brown sugar and allspice spice until well coated.
Place mixture “tightly” into the pie dish.
Hint and Tip
I used the back of a wooden spoon to pack the apples in.
Hint and Tip as provided by Rachel’s recipe instructions:
“The filling can come up above the rim of the dish in a mound.”
Roll out the remaining pastry; fit over the apples.
With a wet finger, moisten the edge of the pastry in the dish.
Place dough lid on the pie and press the edges together.
Trim edges as necessary and crimp the seam closed with your fingers or the back of a fork.
With a pair of scissors, cut three vents in the top of the dough.
Hint and Tip as provided by Rachel’s instructions:
You can either cut leaf-shaped vents and use the pieces you removed to fashion decorative leaves, or you can cut straight vents and use any pastry trimmings to fashion decorations as desired. Moisten the back of the decorations with a wet finger and gently press onto the top of the pie.
Place pie dish on a baking sheet and put it into the center of the oven.
Bake for 20 minutes, then reduce heat to moderate 180°C (350°F); bake for a further 30 minutes. The top should be light golden brown.
Serve hot, warm or cold.
My Crust Crust Apple Pie was starting to get a bit too dark too quick, so I placed a piece of aluminum foil on top and removed it towards the end so as to get the desired doneness of “light golden brown.”
WHAT a GREAT Daring Kitchen Baker’s June Challenge 2013 indeed!
I SO hope, I can now “inspire” you to make Crust Crust (Double Crust lol) Apple Pie if you have never made too!
I would LOVE to hear from you WHEN you can “sing” about YOUR apple pie TRUE!
FOLLOW UP NOTE:
My WISH for you is that you were here to taste how GREAT this Crust Crust Pie was;
the pastry was “light and flaky” as can be!”
The kitchen smelled AMAZING and not only did I enjoy the challenge, but I will DEFINITELY again make this recipe!
Chef Georgio (aka hubby) gave it “two thumbs up” too!