The end-of-school potluck staff party was this afternoon/evening, and last week I signed up to make a pie. I knew I wouldn't have time to bake today, what with it being the last day of school and all, so I baked it on Sunday; the crust was done up in the morning, and the pie was completed (late) last night.
|next time I'll try it with |
the golden delicious apples
This was a pretty simple, low-maintenance apple pie. The crust was a single (in this book, single refers to just a bottom crust) flaky pastry that was rolled out and formed in a deep-dish plate, then set in the freezer to firm up. The filling was about seven cups of sliced apples, sugar, lemon juice, nutmeg, and some cornstarch (and the craisins!); the topping was flour, oatmeal, brown sugar, cinnamon, salt, and butter.
I peeled and thinly sliced the apples, combining them with the sugar and lemon juice. The recipe also called for the zest of the lemon, which I couldn't include as this was the one time the grocery store seemed to be out of lemons. They even checked out back for me. So instead of the zest, I used a couple of packets of True Lemon, which my friend K, from ID, introduced me to; it is compressed & crystallized lemon, and is great for adding to drinking water. Close enough.
After the fruit and sugar set for a few minutes, the nutmeg, a little bit more sugar, and cornstarch were mixed in. I mixed in the craisins then, too. The filling was turned into the chilled pie crust, and was set to bake, sans topping, for about 30 minutes. It's a good thing I had the deep dish pie plate, as the apple slices definitely filled the pie plate. It's very possible I had more than seven cups of apples. The volume of fruit used in a pie is arbitrary in my mind - as long as it seems like there are enough apples or berries to fill the pie, you're in good shape!
|baking, round 1|
|topping amidst mixing|
|topping atop the pie|
|zoe patiently waited for pie.|
instead she got the excessive
amount of apple peels.
she didn't seem too upset.