Day 4 - Pies

A warm piece of pie with a scoop of vanilla ice cream is home for me. There is nothing like curling up on a cold day and eating a home made pie. My grandmothers apple pie is a big hit in our family, she makes it for just about every occasion. I was lucky enough to get the recipe last year, and according to my dad (Apple pies biggest fan) I can make it just like my grandmother. The best compliment I could ever get.

I am going to let everyone in on the secret behind the perfect pie......Simple. This is basically the secret behind all baking. The best recipes are the old ones from your great grandparents and your great-great grandparents. And the reason they are the best is because they are simple recipes that don't have a bunch of different spices or extracts. This especially goes for pies. Fruit has tons of flavour already, and even more when cooked. The fewer things you add the more those flavours shine. All you need are a couple spices or citrus juice to draw out the juice and your set.

But all pies start with the perfect pastry dough, and I just happen to have that recipe.

Perfect Pastry

2 cups flour

1 teaspoon salt

2/3 cup lard

¼ cup water

Sift flour and salt into bowl; cut in 1/3 cup lard with wire pastry blender until mixture looks like corn meal. Then cut in the other 1/3 cup of lard much more coarsely – so that particles are size of peas. Now sprinkle cold water, a tablespoon at a time over the flour-lard mixture to dampen it in several places and mix lightly with a fork until the flour is moistened. Press firmly into a ball. Then roll out, or keep in waxed paper in the refrigerator until needed. Double recipe for a top and bottom pie crust.

Tip: This is a great easy recipe, however what makes it great is when it cooks it is light and flakey. This means it can be hard to roll out. Take your time and dont rush with this one.

Apple Pie

Oven 450F

6 tart apples (MacIntosh)

1 cup brown sugar

lemon rind

butter

½ teaspoon nutmeg or cinnamon

½ teaspoon salt

2 teaspoon salt

Core, peel and slice apples. Lay in the bottom of pin pan. Sprinkle with spice and lemon rind. Dot with butter. Cover with dough and cut steam hole in the center. Bake for 20 minutes at 425, reduce to 350 and bake another 30 to 40 minutes until dough and apples are cooked.

 

Tip: I cover the whole pie in foil, and remove it for the last 15 minutes, so the crust doesn’t get to hard and burn.

Dough should be crumbled before making into a ball

Sprinkle everything on top of the apples

Before it's cooked

After its cooked

The test piece ;P

Tip:

Save time on the apples by peeling them and cutting them off the core. 

                         

These are my best jean shoes. They have a little sparkle in the heel which dresses them up just enough for a night on the town or work.


I can't believe I made it. I was so busy today that I wasn't sure if I would be able to get this one done on time. I'm so happy I did, I really don't want to miss a day.


Happy Baking!

Sey