The expression "easy as pie" has been somewhat misleading to me. I've only tried making apple pie once before this one- it didn't go so well (the apples inside were partially raw, as was the bottom crust...) and I swore off of fruit pies for a long time, sticking to the banana and coconut cream pies that kind of became a signature of mine. Nonetheless, I wanted to go back and set right what had gone wrong in my more inexperienced baking days, and restore my honour as a baker.
So, I took precautions to ensure no more abysmal failures. I precooked the apples a tiny bit in the microwave, softening them and also causing them to release some of their juice, which I could mix with the thickening agent (cornstarch), sugar and spices to create a paste that's easier to coat the apples with. The precooked apples are also shrunk down, so you can pack up the pie more fully.
The finished product is just as I'd hoped- a flaky, buttery crust stuffed to the brim with slightly gooey, spiced appley goodness. A mixture of tart and sweet apples ensures the right mix of flavours in the pie, and the extra sugar sprinkled on top both adds visual appeal and texture. I like to use brown sugar as a sweetener versus white, because I feel like it's an important part of the classic "apple pie" flavour, but white will also work.
For my next pie, I think I'll try a different blend of apples, and of spices- I'm thinking that allspice would make a good addition to the mix. I'd also try making a larger quantity of dough so it's easier to work with, and therefore to create a decorative crust with, like the edges of the pie. In any case, I think I've successfully redeemed myself as a maker of pie, if the quick disappearance rate is anything to go by. I made some vanilla ice cream to go with it to complete the piexperience, but it's plenty good on it's own.
Classic Apple Pie
Adapted from The Candid Appetite
1 Pie crust dough of choice, enough for a double crust (such as the All-Star Pie Crust)
8 large baking apples, peeled and thinly sliced, preferably half tart and half sweet (e.g. Granny Smiths and Russets)
2/3 - 3/4 C. Light brown sugar, depending on sweetness of apples (or a mix of equal parts dark brown and white sugar)
1/4 C. Cornstarch
1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/4 Tsp. Ginger
1/4 Tsp. Cardamom
1/4 Tsp. Cloves (Note: 1 1/2 Tsp. of apple pie spice mix may be substituted for this mix.)
Pinch of salt
Zest of 1/2 a lemon
1 TBSP Lemon juice
2 TBSP butter
1 Egg white, to brush
Raw/Demerara sugar, to sprinkle
Preheat the oven to 180℃.
Roll out about 2/3rds of the pie crust dough and line a 9" pie pan. Set aside the remaining dough.
In a large heatproof bowl, microwave apples on low power for 15-20 minutes (mixing after 5 and 10 minutes), until apples are slightly tender. This will also shrink the apples down a bit so they pack together better in the pie. Stir well to help release the juices and strain off the liquid. Alternatively, use a large skillet over low heat, stirring constantly.
Combine cornstarch, sugar, spices and lemon zest. Add the liquid from the apples and lemon juice, and mix until smooth. Add the mixture back to the apples and stir to coat.
Fill the dough-lined pie pan with the apples. Cut the butter into small pieces and scatter over the top of the apples. Take the remaining dough and roll out until it forms a circle large enough to cover the top of the pie. Drape over the apples and trim the edges. Use a fork or knife to help press the dough from the sides and top together.
Brush the pie with the egg white and sprinkle on the Demerara sugar. Cut a few slits in the pie to help release steam during baking.
Bake for about 45-55 minutes in the bottom half of the oven, covering with aluminium foil once the desired brownness of the crust is achieved.
Let cool about half an hour to help the pie set before serving. Best served warm with vanilla ice cream on the side!
Despite my pie-adverse parentage (I don't understand them either), this is still a beloved favourite that must grace the thanksgiving table. Even though we regrettably hardly observe thanksgiving (sigh), the Pumpkin Pie has to happen. With marzipan pumpkins.
What makes it special is both the use of homemade roasted pumpkin puree (gotta write down the process for that here sometime) and heavy cream, which is much nicer than canned pumpkin (still passable in a pinch, though) or condensed milk. It's got my favourite flaky butter pastry, lots of creaminess and spice (plus rum) and is topped with both whipped cream and marzipan. It's very easy to make, despite the length of the recipe- I just went into a lot of detail. In addition, many of the steps can be done in advance- like making the marzipan pumpkins (a week in advance in the fridge, or even more in the freezer) or the crust (also can be pre-made, frozen and thawed already in the pan for straight-to-oven convenience).
I made two crucial mistakes in my pie, mostly due to hubris- One, I forgot to turn the heat up as high as I should have for the blind-baking, so it didn't get as flaky as I wanted. Two, I used a little too much cream, so the filling was a little too liquidy and cracked on top. Still tasted great, though.
The filling is very soft and silky, and contrasts well with the crust. There are a thousand variations of pumpkin pie I'd like to try, but this is the classic for sure. You also don't need to have ready-made pumpkin pie spice, which makes it easier- that stuff tends to sell out right around thanksgiving. Mmmmmmmmmm pie.
Here's a previous year's attempt for reference- poured in too much filling that time. It seems I just can't win.
Classic Pumpkin Pie
Adapted from Baking, by Peter Jameson
For the Crust:
1 Recipe All-star pie crust
Roll out dough and drape overtop a 9" or 10" pie pan or cake pan. Press into the pan as tightly as possible. Allow to refrigerate for about 15 minutes to relax, then trim excess dough, leaving about 1-2 cm around the edges.
Press the edge until it just reaches over the sides of the pan, using a fork. You can also take the excess dough trimmings and roll out to cut small shapes with a cookie cutter, and overlap those around the edges. If you really can't get it to look good, don't worry- the whipped cream can be used to cover it up later on.
Poke the crust with a fork throughout and refrigerate another 15-30 minutes. Preheat oven to 200℃.
To blind-bake, use baking parchment or aluminium foil to coat the crust and press down. Weigh it with baking stones or old inedible beans/rice- these will prevent the crust from puffing up too much. Bake for about 15 minutes, until lightly golden.
Remove the weighing insert and if too puffy in any place, push down gently with a fork. Return to oven for another 15 minutes.
For the Filling:
15 Oz. Pumpkin puree, preferably homemade
1 1/2 C. Cream, 30-35%
1 C. Light brown sugar (or a 1:1 ratio dark brown:white, or even 2:1 if you really like the brown sugar taste)
3 Eggs
1 TBSP Dark rum (optional)
1 Tsp. Vanilla extract
1 /2Tsp. Cinnamon
1/2 Tsp. Ginger
1/4 Tsp. Nutmeg
1/4 Tsp. Cloves
Pinch of cardamom
1/2 Tsp. Salt
Mix dry ingredients and set aside. Mix eggs and sugar until well combined with a whisk. Add the pumpkin puree, rum and vanilla. Whisk in the dry ingredients.
Pour the filling into the pie crust- it might be a bit too much, but you can always bake the excess in ramekins or (if you're very daring with raw eggs) eat it as-is.
Bake the filled pie for 30 minutes at 170℃, covering the crust trim with aluminium foil if it is browning too quickly, until the filling is not liquidy but still jiggles a bit when the pan is shifted- the top of the pumpkin will be browned lightly, smooth and shiny.
Let cool at least an hour before adding whipped cream.
For the Decorations:
1/2 C. Cream, 30-35%
2 TBSP Powdered sugar
1 Tsp. Vanilla
1 Tsp. Rum extract, optional
200 g. Marzipan
Red, yellow and green food colouring
about 12-14 whole cloves
Beat the cream, powder sugar and vanilla until firm peaks form. Refrigerate until ready to use.
Divide the marzipan into 150 and 50 g. Add a couple of drops each of red and yellow food colouring to the 150 g. piece and knead in. Once the right shade of orange is achieved, divide into 12-14 spheres. Use a toothpick or chopstick to lightly press "segments" into the spheres to mimic the look of a pumpkin. If it becomes too soft or oily, refrigerate for 10 minutes before continuing.
Knead a drop or two of food colouring into the 50 g. piece, until it is the right "leafy" colour. Form small ovals and press down to form leaves- press these on top of the pumpkins, indenting slightly with your finger to form a concavity. Press in a clove for the "stem". Any excess green marzipan can simply be eaten, or used to roll out thin "vines" as an additional decoration. Refrigerate until ready to use.
To assemble, fill a star-tipped pastry bag with the whipped cream and form rosettes or swirls around the edge of the (cooled!) pie. Make one rosette for each pumpkin, then place them in the centre. Keep the whole pie refrigerated until ready to eat.
