Apple Pie

I'm stubborn. 

It's always an experiment in my kitchen. I rarely follow a recipe exactly. I like to think that I know exactly what I am doing. "This recipe does not need all that butter...Or sugar..."

I'm scared.
Baking is a bit of a double-edged sword. On one side, no matter how you alter the recipe, it still tastes good and people eat it. On the other side, experiment too much, and you'll end up with a rock hard product that breaks your tooth or has some weird, gross me out texture.

I'm a social butterfly.
I met some new people and some friends got together for turkey day celebration #1. Every one brought something and I, of course, did dessert. I wanted to bring something exciting, awesome and delicious. After thinking about millions of possibilities all week long, I finally settled on the classic. I mean, let's be honest, what is more satisfying that a delish, warm, right out of the oven piece of apple pie after all that turkey?

I'm efficient. Or try to be. 
We were getting together after work Friday night, so I formed my two dough balls for the crust, and sliced the apples to soak in the fridge over night. Thinking it would be super easy and quick to come home, change clothes, roll the dough, throw the apples in and run out the door, I attempted just that when I got home.

I'm not super patient.
My dough. Rock hard. Unbelievably solid. I did not understand how a dough so flaky and awesome last night could be such a mess 14 hours later. It is now 6:21. Dinner is being served at 7. I hate being late.

I'm a venter.
Thank God my professional baker (mama bear) was able to knock some sense into me. She knows how worked up I get when things fail. And how I want everything to be perfect, especially when serving others. (I think my sis was afraid that the rock solid dough ball was going to be thrown at her face if she entered the kitchen so she stayed far far away.) After yelling into the phone for a good five minutes, I settled down and realized that I have to figure this out. Like a big girl. What happens to butter when you let it sit in cold temperatures for long periods of time? Well, it gets rock hard.

I'm resourceful.
Every recipe I referenced noted how the dough should be ice cold and not over-worked to keep it nice and flaky. But, I didn't have hours to let the dough warm up in order to roll it out and I was scared to mess with the dough too much because that would make it tough. Since the rolling pin wasn't working for me, I used my hands and start pounding...I managed to be "fashionably late" with a pretty decent looking pie.

Pie Crust
2 ½ cups flour
3 tablespoons sugar
2 sticks butter, cold, cut into chucks
4 tablespoons ice water
2 egg yolks

add flour and sugar into food processor. pulse. add butter. pulse until crumbly. add water and egg yolks. do NOT over process once the liquids have been added. it will make your dough tough instead of flaky. roll dough with hands into a tight forming ball. wrap tight in plastic wrap and set in fridge until ready to roll. you can split into two smaller dough balls if storing overnight.

I know. I used butter. It's pie though.

Apple Filling

6-8 Granny Smith apples

1 teaspoon lemon juice 

1-2 tablespoons cinnamon

2/3 cup brown sugar

can add nutmeg, cloves, and/or ginger if you like additional spice

wash apples and cut into small pieces. add lemon juice, cinnamon, sugar and spices. mix together. if preparing the night before, transfer apples to a plastic Ziploc bag to prevent exposure to air.

pre-heat oven to 425. roll dough into a 9 inch circle and transfer to pie dish. crimp the edge of the crust. 

add the apples on top. roll the other dough ball into a 9 inch circle. lay over the top. make sure to slit the top layer of dough to let the air escape during baking. you can make designs like leaves on top!

place the pie in the lower third of the oven. check on the pie after 35-40 minutes to make sure the crust is not too baked. cover with tin foil if the crust is getting too brown.

Not going to lie, I decided on a lattice design because I had trouble rolling the second ball into a nice cirlce...

it should take about an hour for the apples to cook down. remove from the oven and let sit/cool before cutting and serving.

I'm a learner.
It was my first pie making experience. And I am crazy to think that it would be a picture perfect pie. I am afraid of letting others down. No one spit apple pie across the kitchen, so I take that as a good sign. The dough was pretty flaky, but I should have covered it with foil a bit earlier while it was baking (I was busy stuffing my face with turkey and sweet potatoes).

It's about taking risks. Putting yourself out there. Facing your fears. And learning from your mistakes.