Well, well, well. I’ve missed you all!
In honor of springtime and soon to be apple season, I thought I should show you what I learned this weekend here in Asheville, NC!
Here is their wonderful pantry, with everything you could need to cook something fun!
We began watching our fabulous teacher, Heather Pennypacker, create pie dough from scratch. I didn’t photography this part, my hands were in and out of gloves, and covered in pie dough….
I’m saving making the actual pie dough for another post… You know, so I have something to do! 😉
When making your pie dough, you create two different types of dough: mealy and flaky. The mealy is the bottom portion of the pie, and flaky goes on top.
Here is the breakdown of the difference:
mealy = smaller fat pieces, smaller than the size of peas, less water
flaky = larger fat pieces, the size of butter beans or grapes, more water
What I loved most about this pie was the way we partially cooked the apples before we added them to the pie shell!
You simmer the peeled and sliced apples with white and brown sugar, cinnamon, a pinch of salt, and a cornstarch slurry. This creates this almost caramel like juice around the apples — and, helps you keep your crusts from becoming mush while you cook them.
This is my pie after I rolled the top crust, added the partially cooked apples, crimped the edges with my fingers, and dusted raw sugar on top.
This pie bakes at 375˚ for about 40-45 minutes, depending on your ovens temperature. I set my timer for 35 minutes, then if it needs more time, I re set the timer in 3 minute increments.
I say it on here every time I post a “baking” recipe, I don’t bake. One of the reasons why I took this class…. And, it didn’t come out perfect. But, it was pretty darn yummy even with a little leaking!
DOUGH Asheville’s Apple Pie Recipe
2 cups A&P Flour
1 cup Vegetable Shortening
1/2 teaspoon Fine Ground Sea Salt
As needed Ice Cold Water
1. In a mixing bowl add the flour and salt, mix well
2. Cut the shortening into the flour mixture
3. Add cold water as needed
4. Mix only until combined, refrigerate until firm
1 pounds + 8 ounces Granny Smith Apples
2.5 ounces White Sugar
2.5 ounces Brown Sugar
1/4 teaspoon Salt, Fine Ground Sea
1 teaspoon Cinnamon
2 tablespoons Cornstarch
As needed Water, Cold
1. Simmer apples, sugar, brown sugar, sea salt, and cinnamon until apples start to soften
2. Make a slurry with cornstarch and cold water
3. Slowly add the slurry while mixing
4. Bring the apples back to a simmer and remove from heat
5. Allow to cool for a minimum of 10 minutes.
Roll out bottom (mealy) dough, and press into pan, add softened apples, and top with flaky crust. Bake at 375˚ for 40-45 minutes. Let cool an hour, and serve!
I’ve already been experimenting with this recipe, and making my own adjustments. Today, I brought a pear pie to a dear friend! So much fun.
Enjoy! Happy Baking, Sweet Friends!