Apple Pies


I had this posted on my Pinterest account and was asked several times for my recipe. This is an apple pie that I had made in school. 
First, I should tell you up front that all my recipes are in weight and not cups. When you start to bake this way you will get more consistent results in your baked goods. Weight and volume are not equal in the baking world, except when dealing with milk, water, whole eggs, and egg whites.

Second, I should tell you that I use unsalted butter. I only use unsalted butter in my baked goods. Salted butter is not regulated and you never know how much salt is in each batch.
Third, when making a pie you need you butter to be cold. You also want to keep your dough cool (60 degrees F) during the mixing and make-up. This is because gluten develops more slowly at cool temps than at warm temps.
Last, don’t reuse dough, don’t re-roll it out. The more you re-roll it the tougher the dough becomes. I use my scraps to make mini pies in a muffin pan.
In a pie like apple pie you need two different types of dough, mealy and flakey. Mealy will look like cornmeal and is used for the bottom of the pie. Mealy is less likely to absorb moisture. Flakey will look like a pea or hazelnut in size.

Mealy Pie Crust (makes 2)

  • Flour (pastry) 1#4oz
  • Butter 13oz
  • Cold water 5oz
  • Salt 2tsp 
  • Sugar 1oz

Flakey Pie Crust (makes 2)

  • Flour (pastry) 1#4oz
  • Butter 14oz
  • Cold water 6oz
  • Salt 2tsp 
  • Sugar 1oz
  1. Mix flour, salt, and sugar
  2. Cube your butter, toss butter cubes in flour mix
  3. Using hands make butter into flakes
  4. Make into the size you need by rubbing butter between thumb and fingers; pea or cornmeal.
  5. Add water, use a scrapper to mix 
  6. wrap dough in plastic wrap tightly
  7. Set in fridge for 30 minutes to rest
  8. Pull and roll out dough and put into pans.

Apple Pie Filling

  • Apples (peeled/sliced) 2#
  • Butter 1oz
  • Sugar 2oz
  • Cold water 2oz
  • Cornstarch 2T + 1tsp
  • Sugar 3.5oz
  • Salt pinch
  • Cinnamon 1tsp
  • Nutmeg 1/4tsp
  • Lemon juice 2tsp
  • Butter .25oz
  1. Saute the apple lightly in the first quanity of butter until they are slightly softened. 
  2. Add first sugar as the apples cook. This draws the juices out of the apples, let simmer in juices.
  3. Mix water and starch until smooth. 
  4. Add starch mixture tot he apples and boil until liquid is thick and clear. (you have to boil to get the cornstarch taste out)
  5. Remove from heat. 
  6. Add remaining ingredients.
  7. Stir gently until the sugar is dissolved and the butter is melted.
  8. Let it cool completely
  9. Fill pie shells and bake at 425 for 30-40 minutes
  10. Eat and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s