More Pie!

I had some company over last week and decided to make some pie for them.  This time I bought an apple peeling machine, an apple corer, and a rolling pin to help.  It was definitely money well spent.

Thanks to the machine, I was able to painlessly prepare much more apple filling for the pies (I made two at once).  I had my reservations that a $10 apple peeling machine would be any good, especially with small apples, but it worked amazingly well.  It was almost fun, actually.

20160910_135658The corer made it trivial to get rid of the seeds and hard bits.  The tool itself had a flaw in that there was no easy way to get the core out of itself.  Some sort of plunger or something would have helped.

20160910_141915Good ol’ mandoline.

20160910_143504To try something different, I put pecans in these pies.  Some of my friends thought I put too much in, but I didn’t think it was that bad.

20160910_145017The rolling pin made the crusts a lot easier to make, but it still took a fair amount of time and effort.

20160910_163541The finished result:

20160910_182738I tried baking at a lower temperature this time in order to prevent the lattice from becoming too hard, but it still turned out too crunchy.  I’m not sure what to do about that. If I attempt another pie, I think I will use shortening instead of butter. I hear it should make the crust flakier; maybe that will help with the hardness of the lattice.

Even with machines pies are still a lot of work.  That’s really the main thing that keeps me from baking pies all the time (which is probably a good thing).

I still have a good amount of apples left, and I’m still hungry for apple pie…

 

 

Easy as Pie

A week ago, a friend of mine gave me a huge bag of apples from trees growing on his dad’s property.

20160903_154313For some reason, I decided to try making an apple pie with them.

I prepared yesterday by looking up a recipe for apple pie.  There were way too many recipes out there — way too many “commercial” recipes, especially.  I just wanted something traditional, so I found a generic recipe on WikiHow.

On the way home from work, I picked up the few things I was missing.  As usual, I bought sugar that I didn’t need (my sugar collection is up to three bags of white sugar and two bags of brown sugar).

This is the recipe I actually ended up using:

Apple Pie

Crust

  • 2 cups of plain flour
  • 1 teaspoon of salt
  • ~90 grams of unsalted butter
  • 5 tablespoons of cold water
  • 1 egg

Filling

  • 1/3 cup of white sugar
  • 1/3 cup of brown sugar
  • ¼ teaspoon of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon masala chai spice
  • “Enough” apples (12-15 small apples?)

Bake at 400ºF for 15 minutes, then at 375ºF for 45 minutes.

Here are a series of photos as proof:

20160903_130850 20160903_131602 20160903_134810 20160903_135319 20160903_140409 20160903_140916 20160903_143151 20160903_151725 20160903_152112 20160903_152413 20160903_152444 20160903_162654It took me two and a half hours to make (thanks to not having the right kitchen tools), and another hour on top of that to bake.

Some things I learned:

  • Brushing egg on pastry makes them look awesome after baking.
  • Choosing the smallest apples is a dumb idea when you don’t have an apple corer or a proper peeler.
  • Flattening a butter-based dough is a lot of work when you don’t have a rolling pin.  A lot of work.  It’s, like, an I’m-never-doing-this-ever-again level of work.

The pie is cooling right now. If I never make another blog post, that probably means the pie turned out to be poisonous.