Happy Thanksgiving!

Yes, I know. it’s about time that I wrote another post. I’ve been just plain lazy and busy with work and life. So just in time for thanksgiving I am baking a good ole’ apple pie. I had an apple pie party with a friend and we planed to bake three pies but instead made four with the extra dough left over and more than enough apples. I overestimated the amount of apples needed but its ok since I boiled down the apple and the juices then turned it into an apple sauce.
Also, Have a wonderful thanksgiving with all of your family and friends!
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get all those ingredients together.
ImagePea sized butter
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That’s a lot of dough (no pun intended)
Apple Pie Crust
Adapted from Mark Bittman
The recipe in the link will only make one pie crust and this one will make two, one for the bottom and another for the top.
After making this pie crust many, many times I noticed that the amount of water needed was much more than recommended. Sometimes, ok most of the time, I would add a tad bit too much water, making the dough very sticky and watery, but not to worry I would add more flour till it wasn’t sticking to the sides of the bowl.
I wrote next to the butter to cut it into pea sized pieces only because I don’t have a big fancy food processor, just a small one which can’t fit it all in, I use a knife to cut the butter into smaller pieces and then mix it together with the flour with my hands.

2 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 teaspoon sugar
16 tablespoons (2 stick) cold unsalted butter, cut into pea sized pieces
13 tablespoons ice water, plus more if necessary

Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.

Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)

Sprinkle a clean counter-top with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you’re in a hurry, freeze for a half hour or so).

Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).

When you’re ready to bake, either fill it or prick it all over with a fork for prebaking.
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Apples for days
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Granny smith apples with sugar and spice.
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Granny smith, Golden delicious and Fuji apples.
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Roll that dough out!
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pie designs (apple and a cat). don’t mind the feet and other bodies.
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Lattice and heart design.
Apple Pie Filling
Adapted from America’s Test Kitchen Cookbook
I have a jumble of apples that I use since I usually go to Asian supermarkets and they don’t have the same variety as American supermarkets. I pick a few that are sweet and sour.
I put corn starch and flour since I get paranoid that the apple pie will get all soggy from the excess juice but then I learned, the hard way, to NOT put all the excess juice that accumulates when you first mix it together with the spices and sugar. Maybe its because I leave the mixture out too long and the lemon juice, sugar and apple get a chance to mingle then all the juice appears.
What happens to that lovely sugar and spice juice? well I’m glad you asked, instead of using an egg white to get the crust to brown I use the excess juice to get that lovely shine and color.

3 Fuji apples
2 Golden delicious apples
2 Granny smith apples
1 tablespoon juice and 1 teaspoon zest from 1 lemon
2/4 cups, plus 1 tablespoon sugar
1 tablespoon corn starch
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg white, beaten lightly

Adjust oven rack to the middle and oven to 425°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).

Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.

Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 2/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, with some of the juice, into chilled pie shell and mound slightly in center.

Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.

Place pie on baking sheet and bring the temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.

Transfer pie to wire rack; cool to room temperature, at least 4 hours

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four pies all baked. lovely!
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my apple pie baking partner, spying on the pies!
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An extra pie from another day that I couldn’t resist showing. I bought a fancy new ceramic pie plate from Williams-Sonoma with a gift card from my lovely aunt, thanks!

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French apple tart

A Happy belated Mother’s Day!! I hope everyone celebrated with their loved ones.
Now I did not forget my blog I have just been busy studying and studying for yucky tests and sadly I still have more. But today, and yesterday, I am taking a break. So on with the baking! This French apple tart is a dainty simple dessert that I saw Ina Garten make on tv and my oh my did it look delicious!

French Apple Tart
Adapted from Ina Garten
Don’t have a food processor, not to worry. I use a knife and cut them into tiny pieces then add them into the flour.
I find that the water you need to add in the pastry dough is never enough. Add more water till the dough comes together and if you add too much water, put a bit more flour to make it less sticky and watery.
If you have some oddly shaped sliced apples don’t worry about it, just place it in the same pattern and if there are tiny spaces left on the pastry, just make your own shape out of the apple slices. No one will notice because they will be too busy enjoy it!
When making this I suggest you sprinkle the sugar at least one inch away from the border of the pastry because the sugar and apple juices will melt and burn the edges of the pastry. Burnt sugar tastes kind of good but its no fun trying to pry it off the baking sheet.
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Apples, apples, apples…I think I cut too many but its okay, more for me to work with.

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Rolled out that dough.

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Apples laid out nicely in a type of fish scale pattern. Sprinkled with sugar and dotted with butter.

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Out of the oven and into my tummy.

Pastry dough

2 cups all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon sugar 1

2 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1/2 cup ice water

Apples

4 Granny Smith apples

1/4 cup sugar

2 tablespoons cold unsalted butter, small diced

1/2 cup apricot jelly or warm sieved apricot jam

2 tablespoons  water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or aluminum foil.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.  Sprinkle with the full 1/4 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper or foil. Allow to cool and serve warm or at room temperature.