Wednesday, July 16, 2008


pie!, originally uploaded by Kaijsa.

Apple pie is baking in my oven right now, along with two tiny ramekin pies for Rick and me. (The big pie's for a dinner party tomorrow.) The house is really hot, but it's worth it. It smells amazing. I just hope it tastes as wonderful.

I haven't made a pie in a long time. My mom has a rad crust recipe called "never fail pie crust." And it's true--the secret ingredient is a little vinegar, which makes the crust flakier. But this time around, I used Martha Stewart's pate brisee. It turned out really soft, and I was afraid it would be sticky and not roll out nicely. I was wrong, because even though I didn't chill it (oops), it rolled out pretty easily and it was a snap to roll onto the pin to transfer it into the dish. Even so, I'm out of practice, so my crusts are a little messy. We'll call it a rustic look, okay?

As usual, I didn't follow a recipe for the filling, because I'm contrary that way. My preference is for tart apples, so I used granny smiths. Then I just mixed the apple slices with some lemon juice, sugar (many recipes call for a cup, but I use about half that) cinnamon, and a splash of liquor (usually bourbon, but this time vanilla vodka). Then I melted butter in a skillet and cooked up the filling until it was golden brown and the alcohol burned mostly off. That whole shebang went into the crust, and I topped it with the other crust, brushed it with egg yolk & water glaze, sprinkled with a tiny bit more sugar, and cut a couple of vents. Bake at 400 for about 15 minutes or until the crust is golden, then turn down to 350 for another 45-50 minutes or so. Voila!

P.S. This pie would be perfect served with a slice of sharp cheddar and a glass of reisling. But that's just me. I suspect my friends will want it heated with vanilla ice cream.


Jess said...

The pie looks scrum-diddely-umptious! I have never made a pie. I may need to try that recipe!

Kaijsa said...

It looks better all golden and done. The tiny pies tasted good!