I've always love love loved baking. duh. But one dish I had never really tackled was pie. And I mean full on homemade, down to the crust. I had a sudden big urge that this must be accomplished and the perfect time to do this was post apple picking. After a lovely excursion to Fishkill, NY for one of my favorite activities, we returned home with huge sack filled with deliciously scrumptious apples.
Alice and I set out to make our pie, which turned out to be one of the best pies EVER! It was so juicy and tasty words can't even describe. Also, by making the crust it just move a pie into a whole other ball field!
Isn't it beautiful?
Here is the recipe:
- Sift together 3 cups all-purpose flour and 1 1/2 teaspoons salt
- Combine 1 cup shortening and 3 tablespoons chilled butter
-Cut half of the shortening into the flour mixture and work it in lightly with the tips of your fingers until it has the grain of cornmeal
- Cut the remaining half coarsely into the dough until it is pea size
- Sprinkle the dough with 4 tablespoons water
- Blend the water lightly into the dough; if needed add: another tablespoon water
- When you can, gather the dough up into two tidy balls, and stop handling it
-Roll out one dough ball and transfer into pie pan
- Set other ball aside for upper crust
- Peel 7-9 apples and thinly slice
Dry mix used to cover apples:
1 cups white sugar
1/2 cup brown sugar
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/8 teaspoon salt
(If apples are tart add more sugar; if they are very juicy add more cornstarch)
- Combine all dry ingredients and use to coat apples as you fill the pie (Should be heaping pile above sides)
- Dot with a tablespoon of butter
- Cover with upper crust and prick top
- Bake in a 450 degree over for 10 minutes
- Reduce heat to 350 degrees and bake until done; 35-45 minutes or until golden brown
Monday, November 9, 2009
Monday, July 27, 2009
Soooooooooooooo, I get a lot of tips from Bobby Flay on where I should eat. Recently I saw a throw down at the Clinton Street Baking Co. for the best pancakes. Even looking at them on the tv screen, I could tell they were the fluffiest pancakes ever and my mouth was watering! They are so well known you usually have to wait an hour to get in. My mom had come for a little visit and we decided to beat the crowds and go early on a weekday morning. We arrived as they were opening at 8 and still did wait 20 minutes, but it was well worth it!
Just look at them! They have Wild Maine Blueberries inside, as well as on top. Again, they are as fluffy as can be and come with a warm maple butter on the side! My expectations were totally met. It is definitely a must for NYC brunches!