OMG everyone, I just made the best pie ever. I made it last night and brought it to work today for our holiday potluck, so I didn’t get to taste it until now. I’ve never baked an apple pie before but now just try and stop me. IT’S EVEN BETTER THAN MY PEACH PIES.* I have to rave about it here because I can’t just go around work telling everyone my pie is the best thing ever; what would you think if someone told you that? (I guess you’d try the pie, and if it was true, you’d forgive them. But still. I shall remain modest… except here on my journal.)
AAAAAAAH I am in pie heaven! I only ate a tiny piece, since one pie isn’t really a lot to go around at a party, but I really kind of want to go back and eat the whole thing. Or at least a quarter.
I must bake this pie again.
Here’s the recipe if you’re interested, though I’m too excited to format it properly or give elaborate instructions for pastry novices.
Cut 10T cold butter and 2T shortening into 1-3/4c flour and 1t kosher salt, until it looks like coarse meal (with some larger chunks of butter, pea-size or smaller). Add up to 5T ice water, mixing just enough, until dough comes together. It should feel like it’s just about to come apart, but it shouldn’t, and it should not be so wet that it’s sticky. Handle it as little and as lightly as possible. Divide into two flat disks and refrigerate for at least 1 hour.
Peel, core, and slice 5-6 Granny Smith apples. Mix with 2T instant tapioca, 1/2t Ceylon cinnamon, 1/2t Chinese cassia cinnamon, 1/4t nutmeg, and 3/4c vanilla sugar. Let sit 15 min while you roll out the crust (2 large rounds, for bottom and top crust). If you have never made piecrust before, get further instructions before attempting this, or bug me in the comments and once I calm down I’ll write more.
Combine: Lay the bottom crust into a glass pie plate, then fill with the apples. Cut 1T butter into bits and dot over top of filling. Put on the top crust, cut vents in top, and crimp edges. Never fear if the crust comes apart, just patch it up as best you can. Nobody will care. Sprinkle sugar over the top of crust. Bake at 400F for 45 minutes, or until crust is golden and filling forms bubbles that burst slowly.
I wasn’t going to bake any more pie before Christmas but I might have to make another one of these. Poo on all my friends (and me) for trying to eat healthy!!!! Who wants a pie?? (And lives close by, or is willing to come get it? ;b)
I just went and had more pie.
*If you have had my peach pie, you know what this means.
[This post was imported on 4/10/14 from my old blog at satsumabug.livejournal.com. Disclaimer: Alas, this pie has not always been stunning every time I’ve made it. But when it rocks, it rocks.]
you are funny for getting so excited about yoru pie 🙂 i believe it is yummy!! and you are funny for using two different types of cinnamon, although the crazy thing is i _know_ ceylon and cassia cinammon are different… hah! = alison
Good for you! 🙂 I just used them both because I had them on hand, and they’re very different in character so I thought that would enhance the flavor of the pie. 🙂 It seems to have worked.