Hello Bakers,
Here is the recipe from Saturday’s show - it will give you dough to make at least one practice pie and then dough to freeze for up to one month - so if you get busy you’ll have a head start to holiday pie baking.
Any questions, let me know - next week we will work on fillings and finishing.
Happy Baking! Colette
Here is the link to Saturday’s show and demo: Show Link 10/15/22
Flakiest Pie Crust
Yield: Enough dough for two 10” pie crusts - if there your pie pans are smaller there will be a little leftover dough, which can be frozen or cut into 1” strips, tossed in cinnamon sugar and baked.
16 ounces (454g) of unbleached all purpose flour
1 Tablespoon, 1/2 ounce (15g) sugar
1 teaspoons, (6g) salt
5 ounces (170g) butter - cubed and chilled
102g shortening - chilled or frozen if possible
4g (1 teaspoon) apple cider vinegar or lemon juice
Yield: Enough dough for three pie crusts
16 ounces (454g) of unbleached all purpose flour
1 Tablespoon, 1/2 ounce (15g) sugar
1 teaspoons, (6g) salt
5 ounces (170g) butter - cubed and chilled
102g shortening - chilled or frozen if possible
4g (1 teaspoon) apple cider vinegar or lemon juice
150g plus extra ice cold water ***please weigh this out and pour off the ice. Ice in the water will throw off the weight
Place the flour, sugar and salt in a large bowl.
Add the chilled butter. Using a bowl scraper or pastry blender, cut in the butter until it looks like corn flakes, lightly coated with flour.
Sprinkle the apple cider vinegar on the butter and flour mixture.
Add the shortening and cut it in too - even frozen it will break down quickly. The pieces of both butter and shortening should be uniform in size and be about the size of peas.
Sprinkle the 150g of cold water on top of the mixture. As shown in the video, begin to fold the water into the dough - working from the side of the bowl and "folding and mashing it" into the center. Do this until the dough is a semi cohesive mass. Check for dryness on the bottom of the bowl - add water if necessary (1 tablespoon at a time) - drizzling it around the side of the bowl and then use the bowl scraper to work it through the dough - check again.
Once the dough is a cohesive mass and you can lift it off the bottom of the bowl and there is no residual flour - dump it out onto your work surface. Roll into a rough rectangle at least 6”X1 2” long - 3/4” thick and fold into thirds. Repeat this 2 more times without resting in between rolling and turning. See show link above for demo.
Shape into a flat rectangle (about 1/2 inch thick), wrap in plastic wrap and chill for a minimum of one hour. If making the night before or freezing, wrap in plastic wrap
Streusel Topping
Yield: 2 1/2 cups, 19 ounces or 539g
Equipment: Stand mixer fitted with the paddle attachment.
Ingredients:
Streusel (aka Crumb Topping) in the mixer, ready to go
8 ounces (227g) All purpose flour
2 ounces (57g) Granulated sugar
3 ounces (85g) Brown sugar
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
6 ounces butter (170g) cubed and chilled
Combine all ingredients, except butter, in the mixer bowl
Turn the mixer onto speed 1 and mix the dry ingredients together for 30 seconds.
Stop the mixer and distribute the butter onto top of the dry ingredients.
Mix on low speed to medium low speed, pulsing the mixer on and off until the mixture looks like coarse meal and there are no visible chunks of butter visible.
See the butter chucks - this needs a little more mixing
This is what it should look like when finished
Left over streusel can be stored in the refrigerator for up to one week or frozen up to one month. It’s great to have on hand to top muffins or coffee cake.
Apple Filling:
Equipment: Large Saute Pan, Heat proof Spatula, Half sheet tray lined with parchment for cooling down apples
Ingredients:
7-8 Medium Sized Apples - 6 if they are large. I used a combination of Granny Smith and Golden Delicious. Peel, core and cut into 16 chunks. I used an apple corer to get even slices and then cut the slices in half - cut them into thirds if the are large. I prefer chunks over slices because they tend to hold there shape after baking. It makes for a nice presentation. Also don’t drop the apples in water - they will soak it up like a sponge - just toss the apple chucks in the lemon juice. It is ok if they are brown a little - they will be cooked.
If you have an apple corer, this is a good time to use it. Sometimes the ends need to be trimmed but tha can be done when you are cutting the apple slices in half.
Juice of one lemon
Apple Filling Mise en Place - I had already tossed the apples with the lemon juice
2 Tablespoons, 1 ounce, (28g) Unsalted butter
2 ounces (71g) Granulated sugar
2 1/2 ounces (57g) Brown Sugar
3/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 ounce Cornstarch
2 ounces Cold water
1. Toss the apples in lemon juice and combine the cornstarch and water in a small bowl and set aside.
2. butter over medium - high heat, add apples, toss in butter and cook for a few minutes until they stop looking raw. (3-4 minutes).
3. Add both sugars and spices. Cook for 2 to 3 more minutes, stirring, until the sugar is dissolved and the apples are well coated with the apples and the spices.
4. Reduce heat, and cook for 2-3 more minutes. Let the apples release some of their juices.
5. Mix the cornstarch and water together one more time before adding to the apple mixture - stir until the mixture thickens. Once the apples are well coated, remove from heat and dump onto parchment lined 1/2 sheet tray. Scrape the pan well. Let cool until room temperature.
Assembling and Baking the Pie
Ready to bake. Don’t pack the streusel too hard - leave a little space for the apples to breathe.
Remove chilled dough from the refrigerator.
Sprinkle 1/4 cup, 2 ounces of streusel on the bottom of the pie shell.
Pour apple filling into the pie shell and top with streusel topping. Not too much not too little.
Place pie on preheated baking sheet and bake at 375 for 25 minutes, then reduce to 350. If the top of the pie is getting too dark, cover lightly with a piece of foil, shiny side down.
Continue to bake until the crust is golden brown and the filling is bubbly. My pie took 60 minutes. You might have to adjust the time for your oven but for the pie to fully bake. it will need to be in the oven at least 45 minutes.