Hello again, dear readers!
Today's post is slightly different from any post I've done in the past. Why you ask? Because this time, there's a dedication. Today's post is dedicated to grandmothers everywhere. My grandmother, who passed away just over a year ago, taught me to make apple pie, which is the inspiration for one of the two pies I'm showcasing today. My roommate's grandmother, who passed away a few months ago, created the recipe for the other. In addition, I have a few more friends who also recently lost their grandmothers. So, to honor these special women, who always have so much to teach us, who are always so full of love for their children and grandchildren, I am dedicating this post to them, especially they who are no longer with us. They are missed, and they are loved.
Now that that's been said, let's get to the pies!
We've all heard the expression, "easy as pie," right? This statement is both true and misleading. Pies may be simple, but they aren't necessarily easy. They take a special attention to detail to get them right, as evidenced by the fact that neither of my attempts here came out perfect. But then, I don't make pies often enough to have mastered the craft, so I just need more practice.
That having been said, don't get discouraged. Both pies were still quite tasty, even if they were imperfect. Trust me, food does not have to be perfect to be delicious. Both pies got eaten, and both were thoroughly enjoyed. They just... kinda... well, flopped is the only word that comes to mind, even if that isn't 100% accurate. Whatever. The point is, it can be done!
So: making pie. First you design and construct a crust. Second, you create a filling. Third, you combine the two and apply whatever methodology for done-ness the recipe requires. That's the easy part. The hard part is getting those steps to turn out the way you want 'em.
Let's begin with the crust then, shall we?
WHAT I USED!!!
1 1/2 cups AP flour
1 stick of cold butter, diced
3/4 tsp salt
enough cold water
WHAT I DID!!!
Combine the flour, butter and salt by hand. The goal is to break the butter up in the flour until you get to a pebble-like consistency. Then you add the cold water a tablespoon at a time and continue to mix until the dough just comes together. You don't want to over-mix, or the crust won't be soft and flaky in the end.
Divide the dough into two balls. Take each ball, one at a time, and place on a lightly-floured surface. Using a floured rolling pin, roll out each ball (from the center outwards) until it is roughly the size of your pie pan. Gently roll the dough up over the pin, and use the rolling pin to transfer the dough to the pan. For a prettier effect, pinch the edges all the way around into a ripple pattern. You can also tear off bits of dough from longer edges to help patch any shorter/broken edges.
If you need to bake the crust prior to adding your filling (as is the case with the chocolate pie, below), bake for 7-10 minutes at 450 degrees. Otherwise, you can bake the crust with the filling and it should be fine.
This method creates enough crust for two open pie shells, or else one pie with a lid.
Simple right? Yeah, simple. The trick here is to not over-mix the flour. Pie crust should be tender yet flaky when done. If you over-agitate the gluten in the flour, it will get tough. If the butter is two warm, it will just melt, and then you won't end up with the layers of flaky goodness that form when the fat crystals line up inside the flour. There's more science to it than that, but those are the basics. In the end, it just takes practice.
Now, on to the tasty fillings. First, we have what is called a "chocolate icebox pie," which is best served ice cold. Second, there will be my own creation, the "autumn-everything pie."
First, the chocolate pie:
WHAT I USED!!!
1 stick of butter, softened
1/2 cup vegetable shortening
1 cup sugar
2 squares unsweetened baking chocolate, chopped
2 tsp vanilla
4 fresh eggs
WHAT I DID!!!
Cream the butter, shortening, and sugar together until smooth. Meanwhile, gently melt the chocolate in the microwave. Do this in short bursts, stirring after each round in the hotbox, until the chocolate just gets smooth. Let it cool down until it is just warm, then add it to the butter mixture along with the vanilla.
Now the eggs. Working at high speed with a stand or hand mixer, add each egg one at a time. Beat the mixture for exactly three minutes after each egg goes in. Any longer than that, and the mixture won't be light and fluffy (trust me).
When complete, scoop the mixture into a pre-baked pie shell, then stash in the freezer to set. Serve cold with a dollop of whipped cream on top and a glass of milk!
Fair warning, this pie contains raw eggs, so be mindful of that. But if you bought fresh eggs from a reputable source, you should be fine. Regardless, this pie is rich and chocolatey, but not overly sweet. If done right, it will have a smooth velvety texture. If done not-right... well, it will still be tasty, just a bit on the soupy side. Either way, it's totally worth it.
Now let's move on to my apple pie-inspired monstrosity, the autumn everything pie!
WHAT I USED!!!
3 large apples, peeled and sliced (use a variety of apples for best effect!)
2 cups chopped fresh cranberries
2 cups pecans, roughly chopped
4 tbs melted butter
1 cup brown sugar
1 tbs flour (admittedly, this needs to be increased)
the juice of one small lemon
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground clove
a pinch of salt
1 cup rolled oats
1/2 cup brown sugar
4 more tbs melted butter (again, this needs to be more, I think)
WHAT I DID!!!
Mix the apples, berries and nuts together, and sprinkle the mixture with lemon juice. Sprinkle on the salt, 1 cup of brown sugar, spices, and flour, and gently toss to combine. Pour on the 4tbs of melted butter and stir to combine. Place the whole mixture in a raw pie crust.
Combine the oats, the rest of the butter and the rest of the brown sugar. Sprinkle this mixture on top of the pie. Bake for 40-45 minutes at 350, or until the strudel topping is golden brown and delicious.
Fair warning, this pie, as written, will fall apart as soon as you slice into it, and it will be a bit on the liquidy side. I think I needed to add more flour to help form a glue for all the fruit. So that's what I'll need to do for next time. That being said, the flavor is wonderful. The apples and cranberries bring out all of the fall flavors, and the pecans add a nice crunch, but without being overly sweet like in a straight pecan pie. If I can get the consistency right, it'll be perfect!
Woo! That was a bit of a long one. But I hope you enjoyed reading it. If you did, please share with your friends so that I can get more readers. I'm always looking for feedback and suggestions, and the more people who can provide that, the better.
Until next time, go forth and eat well!
