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Tuesday, October 18, 2011
Pie! Pie! Pi!
Granny Smith apples finally went on sale, so yay! Pie for me!
Lovely! Yes, I'm fond of Granny Smiths or pippens for my pies. Dave prefers sweet apples that cook down more - golden delishes. I'm so happy it's apple season around here - crunch crunch crunch!
We have a whole fuji apple tree with tons of apples right now. I sure wish you could be here to bake some apple pie with S. She would love playing with the dough.
Health nuts would say to use liquid vegetable oil; gourmet indulgers would tell you to use lard. I split the difference and go with butter. :)
I'm afraid my 'recipes' aren't very helpful as I don't use measuring cups and bake on the fly.
For a crust, it's about a cup of flour and a stick of butter per crust (so, 2x for both a top and bottom crust). I also add a bit of sugar and a pinch of salt.
For the filling, I sprinkle flour on the bottom if the fruit is juicy, and use about 5-6 cups of fruit, maybe half to a cup of flour, a cup of sugar, and generous sprinklings of ground cinnamon, nutmeg, ginger, cloves, etc. You mix all that stuff up, then mix it with the fruit.
Bake for about 15-20 minutes at 425F (to seal the crust), then lower it to 350F and bake for another 45 mins or so (to cook the fruit).
8 comments:
Nerd alert!
I'm a math teacher... I celebrate pi pies!
Lovely! Yes, I'm fond of Granny Smiths or pippens for my pies. Dave prefers sweet apples that cook down more - golden delishes.
I'm so happy it's apple season around here - crunch crunch crunch!
I really like to have a few pieces, it looks soooo good and I know you bake the best
We have a whole fuji apple tree with tons of apples right now. I sure wish you could be here to bake some apple pie with S. She would love playing with the dough.
Fujis don't cook well. You should juice them!
Do you have a pie recipe to share? I never made a pie from scratch and would like to try. Also, do you put lard in your crust? :)
Health nuts would say to use liquid vegetable oil; gourmet indulgers would tell you to use lard. I split the difference and go with butter. :)
I'm afraid my 'recipes' aren't very helpful as I don't use measuring cups and bake on the fly.
For a crust, it's about a cup of flour and a stick of butter per crust (so, 2x for both a top and bottom crust). I also add a bit of sugar and a pinch of salt.
For the filling, I sprinkle flour on the bottom if the fruit is juicy, and use about 5-6 cups of fruit, maybe half to a cup of flour, a cup of sugar, and generous sprinklings of ground cinnamon, nutmeg, ginger, cloves, etc. You mix all that stuff up, then mix it with the fruit.
Bake for about 15-20 minutes at 425F (to seal the crust), then lower it to 350F and bake for another 45 mins or so (to cook the fruit).
Yay! Pie!
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