This past Sunday I went apple picking with Michelle and family. We all had a great time. It was fun to see her father-in-law really get into picking the apples. I think he picked the most apples out of everyone. Below is a picture of my first apple pie of the season. I tried a new crust recipe that I got from Martha Stewarts website. Recipe below. Enjoy!
Pate Brisee (French version of a classic pie or pastry crust)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
My review of this recipe it that it taste great and very easy to make with the food processor. The only problem I have is rolling out the dough. I've only made my own dough a bunch of time, but I never seem to roll it out even enough or in the right shape. I guess it's a skill that comes with practice.
2 comments:
Heidi the pie looks great and I think I might make it for tomorrows game...what goes better with baseball than an apple pie.
I struggle with rolling out the dough as well. I've yet to master a fantastic LOOKING pie, unless I buy them premade at the store. Like you said, it will come with practice....I hope!
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