Folks, I've told you before that I make a pretty mean apple pie. But in the last year, I think I've been taking one very, very bad shortcut: I've been taking the pie out of the oven way too soon. For Father's Day (yes, I'm aware that was almost a month ago...), I made my dad an apple pie, as is tradition, and it wasn't quite up to par. All the flavors were there, but--and this is a BIG but--the apples were a little on the crunchy side.
And let me impart something to all you fine folks out there: that is NOT how you want the apples to be for a supposedly fantastic pie.
I'm planning on entering our church's pie contest in early August, so I have some time to perfect my recipe. Normally, my crust recipe goes like this:
(Makes 2 crusts)
approx. 1 3/4 cup flour
1 cup shortening
pinch of salt
1/3 cup milk
1 tbls apple cider vinegar (in a pinch, white vinegar works too)
Cut together flour and shortening with two knives or a potato masher. You want the shortening to be in pea-sized bits, as this will make the crust flaky. Mix milk and vinegar, and pour into flour mixture, gently folding in with a fork. Add more milk as needed to wet all the dough. Roll out to about 1/8", using plenty of flour to keep it from sticking. To transfer the crust to your pie dish, place the rolling pin at one end, and gently roll the crust over the pin. Move it over the dish, and unroll.
approx. 1 3/4 cup flour
1 cup shortening
pinch of salt
1/3 cup milk
1 tbls apple cider vinegar (in a pinch, white vinegar works too)
Cut together flour and shortening with two knives or a potato masher. You want the shortening to be in pea-sized bits, as this will make the crust flaky. Mix milk and vinegar, and pour into flour mixture, gently folding in with a fork. Add more milk as needed to wet all the dough. Roll out to about 1/8", using plenty of flour to keep it from sticking. To transfer the crust to your pie dish, place the rolling pin at one end, and gently roll the crust over the pin. Move it over the dish, and unroll.
(For a glazed top, baste with one egg. If you don't have a basting brush, fold a paper towel like a fan and use one end to dip in the egg and paint it on. Cut slits in the top. You can use the extra dough to make designs on the top.)
Just for kicks, though, I'm planning on trying a different recipe tested by the fine folks at America's Test Kitchen over the weekend, and working on my baking times to perfect my not-so-perfect apple pie.
Does anyone have some good pie tips they'd like to share? I am totally open for (and asking for) hints, tips, tricks, and answers. :)
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