Pies - Part 2
Not 15 minutes goes by after the decision to make strawberry pies and she springs on me she wants to make an apple pie too. Sure, we can do that. We baked the frozen pie shell for the strawberry pie and she made a crust from scratch and we put in the frig to deal with after school. I'm so glad we did that.
Our son had a baseball game and was dressed and ready to go. I suggested he call his dad to remind him and check that he is on schedule to come home and go on to the field. He didn't have time and wanted me to take him. Sure, as long as you are home in time to get a pie out of the oven.
Everything is flowing. The bottom crust is in the pie plate. She is peeling and cutting apples. A long process for an 8 year old but she was diligent and stayed focus on getting this done for the talent show. Next thing I know my son is commenting on the zipper on his pants and how it is weird. Um, yeah. Honey, your zipper is broken. I suggested he wear his shirt out and that is against the rules. He had an old pair of baseball pants that color but they were too small. I had to explain that his game is in half an hour. The nearest sports shop is 10 min. away and I'm still helping his sister with a pie.
She was plugging along pretty well on her own. I suggested I could sew them up he just wouldn't be able to go to the bathroom. So there I am, with him wearing his britches, sewing them up. I thought it was convenient that he had a cup on - sort of like a thimble to protect him from aim with the needle. Another call to dad saying you've got to take him, I can't do this. I knew he didn't understand the why but he did drop his work and come home to get him to the game. The pie turned out really well and she was most proud that two people asked her for the apple pie recipe.
1 Pate Brisee (recipe follows)
8 tart apples, peeled, cored, and cut into 1" chunks or thinly sliced
juice of 1/2 lemon
1/4t ground cloves
pinch of nutmeg
2T cold unsalted butter, cut into small pieces
1 large egg beaten with 2T heavy cream, for egg glaze
sugar, for sprinkling on top
For a double-crust pie, roll out half the dough to a thickness of 1/8-inch and use to line a 9-inch pie tin, leaving a 1-inch overhang. Roll out remaining dough to a diameter of 12-inches. Chill both crusts, covered, until firm, at least 30 minutes.
Heat oven to 375. In a large bowl, toss together apples, sugar, lemon juice, spices, and flour. Spoon into pie shell, dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges. Brush pastry with egg glaze and sprinkle with sugar. Bake for 50 to 60 minutes, or until pastry is golden brown and juices are bubbling. Let cool on wire rack before serving.
1/2 lb. (2 sticks) cold, unsalted butter, cut into small pieces
1/2C ice water
Place flour, salt, and sugar in bowl of a food processor. Add butter and process for 10 seconds, or just until mixture resembles a coarse meal.
With machine running, add ice water, drop by drop. Stop as soon as dough holds together, even if there is water left over. Better the dough be a little crumbly than wet or sticky.
Divide dough in half and turn out onto to large pieces of plastic wrap. Press dough into flat circles, wrap in plastic, and chill for at least an hour, or freeze for later use.