|Homemade apple pie is my very favorite food in the world.|
This is more fragile than Never-Fail Pie Crust (which I recommend if you are a beginner--it's the recipe I used all through my college years). The finished product here is so beautiful, flaky, and delicious I can hardly stand to write about it.
The key to any good pastry is to handle the dough as little as possible. You want gluten (stringy strands of protein) in your breads, which is why you knead bread dough so much. But since you want a flaky, airy pie crust (not rubbery or tough) you don't want gluten to form. That's why you use ice water, and why a food processor can do the job better than a pastry cutter--you won't be handling the dough as much, therefore it won't warm up, therefore little gluten will form.
I got this recipe from Every Day FOOD magazine (that Reader's Digest-sized Martha Stewart cooking mag) and it was photographed and explained so well that I was sold before I even took a bite. So I tried to be as good about taking pictures for you.
|After the dough comes together, form a ball, wrap in plastic, |
then flatten into a 1-inch disk and chill for at least one hour
|This is my best pie-crust tip ever: before you roll out the chilled|
dough, indent the edges with your knuckles--it makes it so cracks
don't form and you end up with one big, round, pretty pie crust
|Another tip: carefully roll the dough around your rolling pin, |
then unroll it over your pie dish--it makes transferring the
dough from counter top to pie pan a cinch.
|Especially for the top, I recommend rolling |
up the dough and then transferring.
|You don't have to add the "cut-outs"--it looks pretty just like this.|
|I add the apples because my kids love eating them off the top after |
it has baked (some people have a harder time waiting, obviously)
I have arrived.