Organic cold unsalted butter sliced in 1/4 inch pieces in my food processor, along with only 2/3 of the flour mixture...ready for pulsing.
I remembered that.
Pulse butter and flour mixture until most of the flour incorporated but don't overdo it
Perhaps only other teachers can relate to the happiness of seeing an ex-student years later and the corresponding dismay of not being able to access the student's name on the spot.
"Hey! Ms K!"
"Hey!... Hi!...how are you!...how've you been? what are you doing now?"
Ready for the next step
This is what your butter and flour mixture should look like. Here I'm using the rubber spatula as instructed in the recipe to fold and press the crust mixture
3 varieties of apples were employed: Gala, Golden Delicious and Granny Smith
That's 25 students x 7 classes=175 students each year.
175 students each year x 25 years = 4375 students.
I've worked part time for the last 12 years (because of having kids and also from being a tech mentor) so let's say I'll subtract 12 years x (25 students x 3 blocks)=900.
That's 4,375 - 900 = 3,475 students
Rolling out the cold-hard dough. It rested for 2 hours in the refrigerator prior to rolling.
But this pie thing is totally something I would remember forever. This past weekend, I finally had an opportunity to make a pie for him. It wasn't exactly the blueberry pie that I remember he prefers because I had tons of apples on hand that I wanted to use; but it's pie! It's Birthday Pie!
Rolling the pastry onto my rolling pin to move it into the pie plate.
This part of pie-making is quite satisfying: unrolling the crust into the pie plate. It fits. yay!
Some gentle manipulation of the crust is required to have your pastry conform to your pie plate. I am using an Emile Henry Ceramic Pie Dish.
I am excited to finally use my new leaf cutter to cut out the air vents in the top crust
The apples look pretty but at this point I'm worried that they are not softened enough from their initial hot water bath. I just stick to the recipe regardless and carry on as if everything will turn out. You never know, ya know.
My favourite part of the pie-making process: crimping the edges.
Here's how I do it.
An egg-white wash
Sprinkling with organic evaporated cane sugar
ta-daa. It looks pretty even before baking
- 2 1/2 cups (12.5 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
- 6 tablespoons cold water
- Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
- Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
APPLE PIE (from Serious Eats Perfect Apple Pie)
- 4 to 4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
- 3 quarts boiling water (or cider)
- 10 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
- 1/4 teaspoon cinnamon (or more, to taste)
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 recipe Easy Pie Dough (above)
- 1 egg white, lightly beaten
1. Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.
2. Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.
3. Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.