Apple Pie. That’s our quest for today. I want to make a scrumptious apple pie for my dad. I must admit, I have been quite apprehensive about making pie, but it really was not that hard at all. I combined a few recipes to get what I think I want. I’ll take you through my journey. Please keep in mind that this was my very first foray into the pie making world – I can’t recall even making a gluten one (though I probably helped my mom make one when I was little).
I made up a pie crust recipe. This one is from Roben Ryberg’s upcoming book. Sorry, I cannot give you the recipe; you will just have to wait until April and buy the book like everyone else. I rolled the dough out between two sheets of parchment paper, and then stuck it in the fridge for a few minutes, before putting it in the pie plate (and pinching and trimming the edges). I baked it in a 400 degree oven for 9 minutes. Next time, I think I will stick with 7 minutes (or maybe only a few minutes if I do a 2-crust pie), because the extra strips on top did not get as dark.
For the filling, I used 5 granny smith apples. It was a little adventure to affix the apple corer slicer parer, because the lip of my counter top was too thick, and my table edge is rounded. So I used my lazy susan, and hung it over the edge of the counter.
After getting the apples ready, I put them in a bowl with 1/2 cup sugar (because they are tart apples), 2 & 1/2 tablespoons cornstarch, and 1/4 teaspoon cinnamon (because I wanted to keep it apple-y for dad – he’s very picky). Then I microwaved the apple mixture for 8 minutes (on high), stirring twice. Then I poured the filling into the pie crust (which had been cooling while I prepared the apples).
While the apples were in the microwave, I rolled out the extra bits of dough, and cut them into strips and chilled. When the filling was in the crust, I laid the strips across the top and sprinkled with a little cinnamon sugar mixture (which I always have in the cupboard for cinnamon toast). I baked at 350 degrees for 18 minutes. Next time, I think I will bake at 400 until the crust is ready (about 12 minutes).
Voila! Apple pie. This one will get eaten, and I will make the necessary changes to produce the prettiest one I can for Thanksgiving. It will probably be a 2 crust pie – maybe I’ll even cut out some shapes with little cookie cutters. After all, my dad did bring me back half a suitcase full of gluten-free food from Trader Joe’s.