Making pie is a high pressure dessert to me. The crust, I believe, is the real star of any pie, be it sweet or savory.
Pie crusts should be buttery and flaky, which is the easy part. The difficult part is making the crust pretty. If you choose a lattice top, the strips of dough should be perfectly woven. Or, even if you just lay a top crust. it should be nicely crimped.
Now, a rustic pie is right up my alley. When you bring this pie to the table and tell your family, this is a rustic apple pie, the pressure is off; this is a casual pie, a pie that's laid back, it goes with the flow.
Relax and enjoy!
Ingredients for crust:
1 cup organic unbleached all-purpose flour
1/2 cup non-dairy butter, cold and cut into small pieces
3 T cold water
Ingredients for filling:
8 medium organic apples, cored, peeled, and cut into small pieces
2 T organic vanilla infused sugar
2 T organic pumpkin pie spice
2 T non-dairy butter, cut into small pieces
Method:
Pre-heat oven to 375 degrees.
Line a baking sheet with unbleached parchment paper.
Peel, core, and chop apples into 2" pieces; set aside.
Combine flour and butter with a pastry blender until a crumbly meal forms. Add water and combine until a dough forms.
Roll out dough on a lightly floured surface; the dough doesn't have to be a perfect circle, the edges can be uneven. Transfer to your lined baking sheet. Pile apples in the middle of the dough, dot the non-dairy butter pieces over the apples. Sprinkle with vanilla sugar and pumpkin spice.
Fold the edges of the dough up and over the apples towards the middle of the pie.
Bake 45 minutes, or until the crust turns a golden brown.
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