The Crazy Cooks are back! I joined the group a few months ago only to find out, after my first challenge, they were no longer going to be running. Then, last month I got an email saying that they were starting back up again!! I was quite excited as I only was able to participate in one previous challenge. This group picks a theme and you can find any recipe you want, but it must be a recipe you have never tried. This month was apple pie.
I am not a huge pie fan, in fact there are really only 2 pies that I like, pecan pie and my Gramma’s Raisin pie. These pies are 2 of the sweetest pies I have ever tasted, you can almost feel your teeth rotting as you chew, they are wonderful! Normally I pass on pie because I don’t like ‘fruit’ for dessert, and most pies are fruit pies. Even though I don’t like pie I was excited to do this challenge because my family loves pie!
I combined two recipes for this pie. The filling was from a recipe on Epicurious – Old Fashioned Lattice-Top Apple Pie. As for the crust – I have a very hard time with crust, it rarely turns out. I’ve been told that my hands are too warm to make crust, the butter melts before its suppose to (who knows?). I had been using a Shortbread Pastry that worked fairly well, but these challenges require you to use recipes that you have never used before. I chose to use Anna Olson’s Pie Dough, Anna is my Hero! I saw her make this dough on Bake With Anna Olson, AND it is made in your Kitchen Aid Mixer! Sorry for the dark pictures, we are experiencing a lot of dark rainy days here…
Two-Crust Pie Dough
2 1/4 cups cake and pastry flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
6 tablespoons cold water
1 tablespoon lemon juice or white vinegar
1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment.
2. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
4. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
Still able to see pieces of butter
1/2 cup sugar
1/4 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious apples, peeled, cored, thinly sliced
3. Roll out 1 dough disk on floured surface to 12-inch round.
4. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp.Don’t worry about cracks, dough is very forgiving, just patch it up in the pan
5. Add filling.
6. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar.(I got a little excited and forgot to take pictures. Sorry)
7. Bake pie 10 minutes.
8. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)
Apple Pie without Cheese is like a hug without a squeeze!