Apple Pie Post

Remember how I was complaining that I had trouble making pie crust? On a whim, I decided to make a pie the other day, to fight off the staycation boredom.

I did everything the same as always, only this time I decided to step further into Overworking than Underworking. As I was working it, there was a magical spot when I felt the pie crust get tired. It was just like when the pasta dough gets silky, or the choux dough gets oozy.

Of course, I didn't have anywhere enough apples to make enough apple filling, so I threw in frozen blueberries to make up the difference, and I combined two filling recipes together just to further doom it to failure.

 It. Was. Perfect.

Gary proclaimed it both the Best Pie He Ever Had and the Christmas Pie Miracle.

I tried to recreate it today, and while the crust was again amazing, and the lattice work even more even, I tried to economize and got the little Honeycrisps in the plastic bag instead of the individual ones as big as my head. I stuck with one filling recipe BUT I cut it while warm, so the bottom crust got soggy. However, Gary will not bit The Hand That Feeds Him Pie, so he said the new one was even better and more miraculous. It is a New Year's Eve Miracle.

Comments

[KC]

Congratulations! Delicious pie is a wonderful thing. Even mediocre pie is a wonderful thing. (but pie can be terrifically frustrating, too, so there is that) What pie crust recipe are you using? They all behave differently, which can be maddening for someone used to the way to make one crust recipe turn out Perfectly... which then makes the other crust recipe slump dismally. Sigh. But all you really need is *one* crust recipe you can consistently get to work...

[TheQueen]

2 cups bleached flour
2 T Baking sugar
3/4 tsp salt
8 T frozen fancy block butter, cut in cubes while frozen then put in fridge for 1/2 hour
8 T stick Crisco, cut in cubes then put in freezer for half an hour
2 T - 4 T ice cold water
Mix dry ingredients, cut in butter till navy bean size, cut in crisco till navy bean size, add half the water. Mix with hands. Don’t be afraid to knead it and push it till it makes a ball. Put in rest of water if you need it, and I always do. Put in fridge half an hour, roll out and put it in anything other than a glass pan. I thought glass pans were awesome but this ceramic pan from Target seems to actually cook the bottom.