Apple Pie

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Happy Pi Day! Mathematicians, engineers, and geeks around the world are celebrating the mathematical constant π (pi) today. Pi is an irrational number with infinite decimal digits, often rounded to 3.14 (ergo March 14th) or 3.14159 (which rounds to 3/14/16, making today a particularly special Pi Day). In honour of this special occasion, I have baked another of Grandma Clarke’s classic recipes: apple pie.

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Fruit pies can be difficult to get right: fruit is juicy and can lead to soggy, watery pies. The pie filling needs a thickening agent such as flour, cornstarch, or tapioca. Audrey’s apple pie recipe uses a relatively small amount of flour. I have attempted this pie before and had it turn out like apple soup. Rather than modify the recipe, I dried my apples out a bit this time. After slicing, I let them sit in 1 cup of white sugar for 20 minutes to draw out the juices. I poured out the excess juice and patted the apple slices dry with a paper towel. I achieved a great consistency for my filling using this technique.

Another challenge with apple pie is selecting your apples! There are thousands of varieties of apples in the world and you can probably find 5-10 of the most common ones at your local grocery store. I’m not sure what type of apples Grandma Clarke used, but I did some research online and decided on Granny Smith. They are firm and tart, which means they can stand up to the heat of baking and the loads of sugar without dissolving or turning too sweet.

Finally, I have to admit that I opted not to bake a crust from scratch. I had 2 pies to bake (I also made a butterscotch pie, which I may blog about later this week) and only a few hours to spare! Grandma’s recipe is mostly about the crust, while the actual filling ingredients are just notes in the instructions. I’ve decided to write up the recipe in a slightly different format than the recipe card, which I hope will add some much-needed clarity.

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Apple Pie

Crust

  • 2 cups flour
  • 1 tsp salt
  • ¾ cup Crispy Flake Shortening
  • 4-6 tablespoons cold water

OR

  • 2¼ cups flour
  • 1 tsp salt
  • ¾ cups Crisco [shortening]
  • 4 tbsp. cold water

There are no instructions provided for actually making the crust, so here are mine:
Pulse flour, salt, and shortening (or cold butter) in food processor
Slowly add cold water, 1 tbsp at a time
Consistency will start chunky and crumbly, continue adding water and pulsing until dough can just barely keep its shape as a ball
Wrap in plastic wrap and refrigerate for at least 2 hours (overnight is best)

HINTS: The less water the better.
Work with it as little as possible.
Be sure the rolling pin and board are always well floured.

Filling

  • 6 or 7 large apples [or way less… I used 3]
  • 1 cup white sugar
  • 2 tbsp flour
  • cinnamon to taste
  • 1-2 tsp cold butter for dabbing on top of filling [not strictly necessary]
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The pie before the top crust goes on

1. Preheat oven to 450°F and lightly grease pie plate
2. Put lower pastry shell on
3. Mix 1 cup white sugar and 2 tbsp flour
4. Sprinkle about ⅓ of mixture on lower shell
5. Peel and cut apples, place in pie plate
6. Sprinkle on remaining sugar/flour mixture
7. Add a bit of cinnamon and tiny dabs of butter
8. Put on top crust and make air holes
9. Bake at 450°F for 15 minutes
(COOL OVEN DOWN)
10. Bake at 350°F for 35-40 minutes

As always, remember to check your pie early! You don’t want to over-bake your crust so that it dries out and falls apart on serving. It should be a nice golden brown. To avoid burning the edges of the pie, you can cover them with strips of tinfoil for the first 15 minutes of baking, however I haven’t found this necessary.

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Don’t forget to serve it with ice cream!