Apple Pie

Fresh Apple Pies

Hello everyone, I've posted several pictures of these pies, but finally, here are the recipes!  Be prepared for lots of pastry recipes coming soon, as I have just finished my last lab class, baking & pastry.  Yep, that's all my lab classes for my freshman year of college.  Be sure to check out my photo gallery as I will be updating it with pictures from my first two terms. I have lots of recipes to share from blueberry muffins, biscuits, and cookies, to puff pastry, pate au choux dough, and pastry cream.  I've decided to start with the apple pie filling and crust, click here for my pie crust recipe. Both recipes are pretty simple and easy to follow. 

For apple pies I suggest granny smith apples, opposed to red apples, most people assume that sweeter is better but realistically, the tartness of green apples add an amazing flavor to the pie. You can even mix half red and half green apples to your pie if you can't decide if you want a sweet or tart pie.  In addition to, when it comes to cooking your pie filling, for a pie with a bit of crunch to it, cook your apples less or just until al dente, or firm to the bite.  For a softer pie, cook your apples until they're as tender as you desire.  I prefer my pies to have a bit f crunch to prevent them from seeming mushy or overcooked.  

Now let's get onto the apple pies;

Yield: Filling for one Apple Pie
Ingredients:

• Apples, fresh or canned  4 Apples
• Juice or water                3/4 cup + 2 TBSP
• Sugar                            1/2 Cup
• Lemon Juice to taste 
• Cinnamon, ground          1/2 tsp.
• Salt                               1/4 tsp
• Cornstarch                     2 TBSP 
• Butter                            2 TBSP

1. In a saucepot combine 3/4 of the juice or water, sugar, lemon juice, cinnamon and salt, and bring to a boil.
2. If using fresh apples, add apples to the mixture to begin cooking them.
3. Create a slurry, by adding the remaining juice or water to the cornstarch and mixing it well.  This should be a thin milky liquid.
4. Add cornstarch slurry to the boiling liquid, and stir until nappe (coats the back of a spoon). If you're using canned apples add them into the thickened mixture now.  
5. Remove from heat and add stir in butter.  This will add shine and flavor into your apple pie filling.  
6. Fill your uncooked pie shell with apple pie filling and bake at 350 for about 20 minutes, or until golden brown on top.  

Making a top for your pie is completely optional, traditionally apple pies do have a top crust and can be made using the same crust you used for the bottom.  I made my apple pie on Valentine's Day so mine has an untraditional heart design on top. Here are a few different options for topping your pie;

1. You can roll out your pie dough into about a quarter-inch thick, then cut it into thin strips to make a lattice top.  This will take a bit of weaving practice, but once you've got it down, it's fairly simple.
2. Roll out a circle the size of your pie and then gently roll the dough around the rolling pin, start one end of the pie dough at the top of your filled pie crust, and lay the dough over the top.  Pinch the sides together for a smooth finish.  Brush with an egg wash or melted butter, and make a small x with a paring knife in the center. 
3. Get creative with cookie cutters, or a knife for fine details in the crust like mine.  I used cookie cutters for the hearts and flowers. 
4. Make a streusel topping if you like a sweeter pie, with a crunchy finish

• Butter 2 lb
• Sugar 2 lb
• Salt 2 tsp
• Bread Flour 3 lbs 4 oz
• Oatmeal 12 oz
• Cinnamon, ground 1 Tbsp

1. Cream butter, sugar, and salt lightly.
2. Add dry ingredients and mix until crumbly, do not overmix. The mixture should be crumbly and loose.  

These pies are incredibly flakey, with the perfect amount of sweetness, and just a touch of tart flavor.  I had a great time making these pies and tasting the differences between pie to pie.  Some colleagues added more or less cinnamon which is a personal preference to the flavor you're yearning.  The chef actually made my pie filling as the demo, and he realized after making it that the recipe he gave had too much cinnamon, which is why mine looks so dark.  He cooked my apples a little too soft for my liking as well.  Later in the week, we made the same pie filling for tarts, this time my lab partner, Brandon and I used less cinnamon and cooked our apples less for more of a bit within the pie.  These pies were a ton of fun to make, and perfect for the holidays later in the year, so better start practicing and perfecting now!  Be sure to share MallaryMade on social media, and with friends and family!  Be sure to comment with what recipes you want next from my baking and pastry class!

From my kitchen to yours, 

MallaryMade