Sunday, August 24, 2008

TBU Apple Pie Recipe

I've spent the last few weeks inventing an apple pie recipe that I hoped would win a prize in the village show. This was my first time entering the contest, so I wasn't quite sure what to expect or what the judging criteria were.

The pies that won were quite beautiful. Artistic even. My pie was what I like to call Tasty But Ugly (TBU). Peter said it looked like a comic book pie, like it should be sitting on a window, with steam rising off of it, tempting a neighbourhood cat to steal it. But it wasn't quite in the same class as the spectacular pies that won.

So, lesson learned. It seemed like the pies were cut, but I don't think they were tasted. I'm fairly confident I've made a better showing had the judges tasted the pies, but that's okay. I'm happy with my recipe because it really is delicious and interesting. Don't believe me? Try making it yourself. :)

Tasty But Ugly Apple Pie Recipe

Crust Ingredients
1 cup plain flour
1 glass of ice water
2 tsp fresh squeezed lemon

1 cup powdered sugar
3 cups plain flour
1 tsp salt
1 cup Crisco

Filling Ingredients
6 apples, peeled and sliced (I go for between 1/2 and 1/4 inch in thickness of slices. I also like to use different kind of apples. I love Empire and Northern Spy but can't get them here, so I usually use Braeburn and Granny Smith)
4 tablespoons brown sugar
1 tablespoon flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp fresh squeezed lemon juice
100 grams crystallized ginger, diced into tiny pieces

Preliminary Crust Instructions
1.) Put 1 cup plain flour in a small bowl.
2.) Add 2 tsp lemon juice.
3.) Add ice water slowly, mixing in between. You're looking for a slurry, sort of the consistency of cake batter. Try not to put in too much water though.
4.) In a separate bowl, combine 1 cup powdered sugar, 3 cups plain flour, and 1 tsp salt.
5.) Add the Crisco in chunks, mashing it in with a fork.
6.) Add the slurry to the Crisco mixture and stir.
7.) The dough should start to come together. Mold it together by hand if necessary.
8.) Separate the dough into 2 balls of roughly equal size.
9.) On a floured surface, smoosh one of the dough balls, aiming to get a flattened disc a big bigger than your hand. Repeat with the other ball.
10.) Take your two dough discs, dust with flour, and wrap in either plastic wrap or tin foil. (Or place in large freezer bag.
11.) Place dough discs in freezer for at least 10 minutes.

Filling Instructions
1.) Line a bowl with paper towels.
2.) Add apples.
3.) Add 2 tsp lemon juice, mix by hand.
4.) Add 4 tablespoons brown sugar, mix by hand.
5.) In small bowl, combine 1 tsp cinammon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
6.) Add spice mixture to apple mixture, mix by hand.
7.) Add 100 grams crystallized ginger, mix by hand.
8.) Add 1 tablespoon flour, mix by hand.

Pie Assembly Requirements
2 chilled dough discs
Apple filling mixture
1 pastry brush
1 egg white, slightly beaten
2 tablespoons milk
a few teaspoons of granulated sugar
Pre-heat oven to 400 degrees

Pie Assembly Instructions
1.) On a floured surface, roll out one dough disc until it's large enough for your pie tin.
2.) Place rolled out dough in pie tin. Pull off extra dough. (In our house, someone is always willing to eat raw dough.)
3.) Brush dough with egg whites.
4.) Bake crust for 10-15 minutes.
5.) Roll out second dough disc until it's big enough to cover top of pie. You will have left-over dough.
6.) Remove crust from oven.
7.) Add filling.
8.) Place second rolled out dough on top of pie. Cut off extra dough, shape crust as you like it.
9.) Brush milk on top of pie and sprinkle with sugar.
10.) Cut venting hole (I like the X) on top of the pie.
11.) Bake for 20-30 minutes until top is golden brown. Keep an eye on pie, turning as necessary. Also be prepared to put tin foil over edges if they start to bake too quickly.

So, that's my recipe. I just tasted my pie and I think it's quite delicious, even if it's not the prettiest pie in the village. Sorry the cooking times are so non-specific. I'm working with a recalcitrant electric oven that uses Celsius, but isn't very accurate. You basically want a hot oven for 10 or 15 minutes and then a slightly less hot oven. I've found it usually works best of the pie is more towards the bottom of the oven, but your mileage may vary.




At 24 August 2008 at 20:26, Blogger Babaloo said...

I actually think your pie looked nice (and I've seen it in person, so to speak). I don't go in for all that fancy looking stuff.

Oh, and this must be the most elaborate pie recipe I've seen. Great instructions! Even for a pie making novice like me. I think I could actually give this a go.

At 24 August 2008 at 22:27, Blogger Kaycie said...

I think your pie is beautiful and it sounds absolutely delicious.

At 25 August 2008 at 00:37, Blogger laurie said...

definitely good enough to eat.

and how stupid to judge food on appearance only.

i did a story a few years ago about the green bean judge at the state fair (you can find the story if you google my name and green bean, i think). they judge the vegetables solely on appearance, and they get more points for consistency. so it's more important to have 26 beans all the same size and shape and length than it is to have tasty and nutritious beans.


your pie looks like a winner to me.

At 25 August 2008 at 00:38, Blogger laurie said...

oh yeah here's the green bean story. i'd forgotten it was a "notable narrative." har har

green bean story

At 25 August 2008 at 16:00, Blogger Noelle said...

That sounds delish! I haven't attempted to make an apple pie in years. Maybe I'll take a look at this recipe as the apples come into season...

At 25 August 2008 at 16:51, Anonymous Vicki said...

I need to test it to be sure. Slice a piece for me and ship it please ;-)

At 25 August 2008 at 17:07, Blogger -Ann said...

Babaloo - Thanks. Well, you know, I write instructions for a living, so I tend to over-explain.

Kaycie - Thanks. I thought it tasted pretty good.

Laurie - I loved your bean judging story!

Noelle - Please let me know how it turns out if you do try it.

Vicki - Ha! Nice try. Maybe next time I'm in Ohio, I can make one and ship it next-day delivery.

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