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First of Fall, Fresh Apple Pie ~ Foamheart - Page 2

post #21 of 29
Thread Starter 

Thanks Zach.

 

I got some beautiful Washington apples yesterday from Harry and David's. I thought Washington was a descriptive term for where the apple comes from, but in this case it was the variety, go figure. Really nice apples, but I gotta say, they didn't beat those Honey Crisps. Less juicy, less sweet, a bit harder, a more sturdy apple and obviously a later bloomer.

post #22 of 29
Good looking pie. I have a honey crisp apple tree in my back yard. Darn squirrels and bees got most of them this year.
post #23 of 29
Thread Starter 

Bait! Squirrel Jambalaya mighty good!

 

Its been within the last 10 years that I first heard Honey Crisp, and I must say they are currently my favorite.

post #24 of 29
Between the rabbits in our gardens eating hundreds of dollars worth of plants and the squrrils eating our apples I was compelled to buy a pellet gun that shoots 1250 feet per sec. I have since then eliminated 60 rabbits and 11 squrrils, squrrils are harder to hit, they move a lot and fast but I am a deadly shot and really miss once I have them in the cross hairs. I have not eaten any of them lol. Wish there was another way of dealing with them.
Two years ago We got hundreds of apples off out tree.
post #25 of 29
Thread Starter 

Beautiful lawn my friend.

post #26 of 29
Quote:
Originally Posted by Foamheart View Post
 

Richie there is a million ways to make a pie crust, it took me forever to figure out its really simple. Just don't over think it. The two most important factors are like making sausage, keep it all cold as possible and give it time to hydrate. Everything else is person specific.

 

Normally I only make one crust at a time, that either a upper or lower but I have started doing two now and it seems to work. maybe because of my relaxed attitude.

 

2 1/2 cups of flour. Use whatever kind you want but stick with one. you'll learn with what you have that way.

 

1/2 Cup of butter cubed. Again whatever you normally use either salted or unsalted but be consistent. Butter adds the flavor BTW 1/2 C = 1 stick

 

1/2 Cup lard. Its getting easier to get these days with all the Mexican influence in the country now. Its is saturated fat, not unsaturated, hey its a pie crust containing pie, its dessert damn it. The lard makes the crust tender.

 

A little salt if using unsalted butter

 

A little sugar if a dessert crust

 

Really really really cold water!  1/4 to 1/2 cup, you gotta feel it sorry.

 

That's it for me. Some folks do vinegar to relax the molecular fiber of the flour.... <shrugs> Some folks add almond extract ( I will usually incorporate some spice herb or extract which will be highlighted in the pie filling. Tonys for savory is common.

 

Measure & sift your flour, salt and sugar and/or flavors into a mixing bowl. Into the reefer.

 

Cut your fat into small cubed, into the reefer

 

I keep spring water in the reefer all the time. Let all get cold. Keep it cold.

 

Cut the fat into the flour, a pastry knife is cheap and ever grocery store sells them. Mom used two knives, hence the word cut. It keeps your warm hands out the cold mixture. Do NOT over work. Big pieces are good too.

 

You can re-chill if needed or fold in 1/4 to 1/2 C of ice cold water gently. It is not supposed to be a paste. It doesn't even need to all stick together.

 

Cut dough ball in half, each piece press down with your hands to double the size, now cut in half and set on top the other half, with hands press down to double sided again and cut in half and stack again. Three times with each piece is enough. Press it down again and wrap in plastic wrap and return to the reefer. This is your hydration cycle. The longer it stays the better it gets. The cold again chills the fats while allowing the water to migrate thru the flour. I do over night these days.

 

The rest is technique, always push away with the rolling pin, look for equilateral thickness, don't roll it too thin, its good pie crust let 'em taste it! Don't forget the air vents, the eggwash makes it purdy, let it bubble over to insure the bottom crust is well done. Put a piece of tin foil under it (its like smoking I tell ya)

 

It just takes some practice with you using the same ingredients. Its like smoking, its nearly all done the day before in prep.

 

Recipe

 

2 1/2 C flour

1/2 C cold cubed butter

1/2C cold cubed lard

a little salt and/or sugar

1/4 to 12 C of ice cold water.

 

Its just too easy, ( of course my next 10 crusts will fail miserably from acting like I know what I am doing). BTW maybe some of the chefs can correct anything I have said wrong or improperly or even expand upon it. I would love to learn more too.

 

Its all about keep it cold and prep ahead.

 

I see you called LEM's customer service department and inquired on how much water to add to your crust!

post #27 of 29

Holey kow....  now I know I'm moving to La....   Move over and make room...     pts...

post #28 of 29
I'm just sitting here drooling Kevin. I love apple pie and that caramel apple jelly topping sounds fantastic.

POINTS

Gary
post #29 of 29
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

 

I see you called LEM's customer service department and inquired on how much water to add to your crust!

 

<Chuckles>

 

Quote:
Originally Posted by DaveOmak View Post
 

Holey kow....  now I know I'm moving to La....   Move over and make room...     pts...

 

Thanks Dave

 

This year had the best apple crop I ever saw. Have not seen Honey Crisp as large or delicious since these were made.

 

Quote:
Originally Posted by GaryHibbert View Post

I'm just sitting here drooling Kevin. I love apple pie and that caramel apple jelly topping sounds fantastic.

POINTS

Gary

 

Thank you Gary.

 

It was the apples, it was an exceptional year for apples.

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