Pie Crust

Now for the follow up from Wednesday's post....the pie crust!  For me this is always the hardest part.  When I mentioned before that making pies is really an art I was referring more so to the crust than the filling.

For me, making pie crust takes practice.  And lots of it.  Just like with anything else, the more you do it the more comfortable you are and the better you become.  It's kind of like my grandmother who doesn't measure any ingredients for her biscuits, but rather claims that it just has to "feel right".  With some practice you'll be able to tell as you work if the recipe needs more flour, water, etc.

I've used a few different pie crust recipes over the years, but this one from Smitten Kitchen is my favorite.  I completely agree with her reasoning regarding mixing the dough by hand instead of with a food processor.  I know everyone from Ina Garten to Alton Brown advocates the food processor method, but I've always found that (for me) it's much harder to overwork the dough by hand than with a food processor.  The food processor always seems to leave me with tiny bits of dough down at the bottom that get overworked and larger pieces at the top that never get down to the blade.  But hey, if you're a firm fan of the food processor you can certainly use the below recipe with one.

This past Thanksgiving I used this recipe for a pecan pie and for a custard pie.  But when spring rolls around the flavor of this crust will also be a perfect pairing for fruit and meringue pies.

The recipe below makes enough for two generous pie crusts, which I loved.  So often a recipe leaves me rolling the dough super thin just to try to get it to stretch over the pie pan by the time it's divided in two.

Also, make sure to read the tips down at the bottom.  I compiled that list based on things I learned from other food bloggers and also some insight that I learned myself the hard way :)

No Fail Pecan Pie

Oh my dear!  Where to start??  First off, let me apologize for the silence.  My beloved macbook officially bit the dust last week and I've been in the process of mourning the loss.  You know the stages:  denial (pretending that my mac would somehow come back if only I plugged it into so many different outlets), bargaining (if I buy it a new screen maybe that'll do it!) and acceptance (finally realizing that my time with my first ever macbook was done....I've officially become one of those crazy Apple converts and saying goodbye to the piece of technology that was responsible for this was tough).  I got a new Macbook Pro this weekend and finally began the process of transferring photos and getting some new posts put together.  Woohoo!

Today's post is a little late due to the aforementioned issues, but I figured it is better late than never.  Pecan pie reminds be a lot of Thanksgiving, but you can also eat it year-round, which is why I decided to still do a post on it.  I mean, I would never turn a slice down.

I don't bake a lot of pies.  I love eating them, but making them really is an art.  It's not making cookie dough, rolling it into a ball and then you're good to go.  If you're not used to making your own crust it can be quite a daunting task.  Remember this terrible awful scenario from my last year's Thanksgiving pecan pie attempt?  Yeah, I'd like to forget it too.  

Because of that terrible awful experience I did a LOT of research with regards to recipes and techniques.  I absolutely love caramel pecan pie but wanted to stick with a traditional recipe since it's the kind my hubby's grandad loves so much.  I also knew I wanted something that wouldn't leave me with that dreaded watery/wet middle which can sometimes happen.  

I ended up settling on a pie crust recipe from Smitten Kitchen (hello obsession!) and a filling recipe from King Arthurs flour which had received rave reviews.  Luckily for me (and the hubby's family), this pie turned out just as I had hoped and I was actually able to bring an edible dessert to this year's get together.  [Insert loud sigh of relief}  I loved the flavor and texture of the pie crust and thought the filling had the perfect amount of richness while still keeping with the familiar flavor that everyone loves.  I definitely found my new go-to!

Today's post will only feature the filling recipe....I tried to post both the crust and filling recipe and it was WAY too long!  Check back Friday for the crust recipe and details!

Dreamy Apple Pie

I had a hard time deciding what recipes to begin posting so I thought I would start with a few things I have cooked in the past.  For those of you who have seen these first few recipes on my facebook:  no worries, there will be new foods posted very soon.

I'd always wanted to bake an apple pie.  It's such a classic staple and it fits seamlessly into all 4 seasons.  I'm quite obsessed with The Pioneer Woman and her delicious recipes, so I thought that one of her apple pie recipes would be the best place to start.  This is not your typical apple pie though....it's creamier and has a brown sugar crumb topping instead of your classic pie crust.  I fixed this pie for Thanksgiving this past year and it was a hit.  I'm not a big fan of apple pie (I know, you're thinking: "Then why the heck would you even make one?"), but I loved this recipe!  

Dreamy Apple Pie courtesy of The Pioneer Woman
1 whole unbaked pie crust (recipe below)
3 whole large (4 or 5 small) Granny Smith Apples, peeled, cored and sliced thin
1/2 C brown sugar
1/2 C sugar
1 Tbsp all purpose flour
1 C heavy cream
2 tsp vanilla extract
1/8 tsp cinnamon

7 Tbsp butter
3/4 C all purpose flour
1/2 C brown sugar
1/4 C pecans (more to taste)
dash of salt

Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate edges as desired (I like to crinkle mine).

Add apple slices to large bowl. In separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples and stir to coat. Pour apple mixture into pie shell.

Ready for the crumb coat topping!

In bowl of a food processor (or you can cut everything together by hand using a pastry cutter) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together and resembles a coarse cornmeal. Disperse topping over apple mixture in pie crust.

Attach foil to edges of pie and lay a piece of flat foil loosely over the top of pie. Place pie pan on top of a rimmed cookie sheet (to catch any overflow) and bake for one hour. Near the end of the baking period, remove foil and allow to finish baking.  This will allow the pie to brown. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm..... preferably with ice cream!

Perfect Pie Crust courtesy of The Pioneer Woman
1 1/2 C crisco
3 C all purpose flour
1 whole egg
5 Tbsp ice cold water
1 Tbsp white vinegar
1 tsp salt

The team all ready to go!

In large bowl, use pastry cutter to cut crisco into flour.  This will take a little under 5 minutes and the mixture choose resemble coarse meal.  In separate small bowl, beat egg.  Pour into flour mixture.  Add cold water, vinegar and salt.  Stir until gently combined.

Separate dough into three even groups.  Form separate dough into three balls.  Place each ball of dough into zip loc bag and flatten with rolling pin to about 1/2 inch thickness.  

Dough can be frozen until you need it.  If you want to make your pie right away I would still suggest letting your dough chill in the freezer for at least 20 minutes so that it is firmer and easier to work with.

To prepare the dough for a pie, remove from freezer and allow to sit at room temp for 15 minutes.  Roll dough out onto floured work surface.  *Its much easier if you start in the middle and then work your way out.

Roll dough out until it's approximately 1 inch larger than the diameter of your pie pan.  If the dough is too sticky, add a bit of extra flour on top of the dough.  

Carefully lift your dough into pie pan.  I use a spatular to make it easier.  You can also drape it over your rolling pin if that's easier.  

Press dough into pie pan, eliminating any bubbles.  Style edges of dough as desired.