Free-form and rustic is the model with this easy pie crust for a no fuss, straightforward apple pie ~ by Deanna Segrave-Daly, RD
After spending a September weekend in Vermont with cooler temperatures, I got here again prepared to just accept that fall was certainly right here and it was time to embrace all issues apples and maple.
Not that my arm wanted a lot twisting.
Now, I like to bake – from bread to biscotti – however in relation to making pie crust, nicely, let’s simply say it’s my baking Achilles’ heel. I’ve by no means fairly gotten it down, so for years I’ve usually resorted to purchasing pre-made pie crusts. Dealer Joe’s Frozen Pie Crusts are my standard go-to.
However let’s be sincere – pre-made tastes nothing like selfmade and gosh darn it, I do know my means across the kitchen.
It was time to man up and make an apple pie utterly from scratch.
So, I received some inspiration from a number of pie crust weblog posts from King Arthur Flour, which was very useful – to not point out, encouraging like with this quote:
“Though directions are neat and tidy, the primary (and perhaps each) pie crust you make gained’t essentially be. However don’t ever let that discourage you. Simply undertake pie making as a brand new and thrilling journey.”
In fact, once I lastly put my thoughts to the mantra “I’ll conquer pie crust” and did a number of variations, I spotted I used to be most likely simply being lazy all these years. And similar to something within the kitchen, the extra occasions you make it, the higher it can get by means of superb tuning.
Which was already true after just some take a look at runs of Operation Pie Crust Confidence.
Description
Free-form and rustic is the model with this easy pie crust for a no fuss, straightforward apple pie
For the crust:
- 1 cup all-purpose flour
- 2 tablespoons entire wheat pastry flour
- 1 teaspoon white sugar
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, chilled and lower into small items
- 3 tablespoons chilled buttermilk
For the filling:
- 4 medium apples, cored and sliced (peels on)
- 2 tablespoons lemon juice
- 1/3 cup maple syrup
- 2 tablespoons entire wheat pastry flour
- ¼ teaspoon cinnamon
- Vanilla sugar or turbinado sugar
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Mix all goal flour, 2 tablespoons entire wheat pastry flour, sugar and salt in a big bowl. Add butter and utilizing your palms or a pastry cutter, combine collectively till flour resembles coarse sand and butter is measurement of small peas. Add buttermilk and rapidly combine along with palms till dough barely holds collectively. Pat right into a disc, cowl with plastic wrap and refrigerate for no less than 1 hour.
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Roll out dough on parchment paper (putting piece of plastic wrap on prime of dough for rolling, if desired), right into a 12-inch circle. Place on baking sheet and chill for 10 minutes in fridge when you put together filling.
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Preheat oven to 400 levels F.
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In one other bowl, toss apples with lemon juice, maple syrup, 2 tablespoons entire wheat pastry flour and cinnamon.
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Prepare filling in middle of pastry circle to inside 1½ inches of edges. Fold and pleat edges of dough up and over apples. Sprinkle with vanilla sugar.
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Bake 35-40 minutes or till crust is golden and apples are tender. Let cool for 10 minutes earlier than slicing.
And for those who like this recipe, extra “apples & baking” recipes you would possibly take pleasure in:
