Monday, October 1, 2012

Dorie's Apple Pie~All American:)Here in Canada~

My daughters and their boys went apple picking this weekend..It was chilly and miz out ..think I'll stick to blueberry picking:)I asked   the one who lives on my street to please  bring me back some..Jacques LOVES apple pies..all pies..
So this time  I made Dorie's again..We have 2 faves.. brown bag apple pie..and my daughter's crumb crusted one..But I wanted to see my bluebird of happiness..so used Dorie's..


It was worth it.. I made it deep dish so adjusted some amounts..but you really cannot go wrong with her recipe..It's from the book I bought that is such a keeper book:) :Baking From My Home To Yours..  I just bought Around My French Table..in E-book version..A cookbook should be real.. real pages.. :) I love my Kindle etc..but a cookbook is way better  in real life:)

I used my own pie dough.. but I love how she makes the bottom crust of pies and do it now..always..if I don't blind bake first~
C'est une bonne tarte.. et elle est belle aussi. I admit to adding Cardamom..:)





The apples were McIntosh..and quite gleaming one I buffed them..Our home smelled like my favorite kinds of perfume..HomeScents:)
I apologize for the horrid copy and paste look..but if I had to transcribe every word..because of my extremely poor typing skills..you recipe would not turn out:)

All-American, All-Delicious Apple Pie


For a 9 inch Double Crust

3 cups all purpose flour
¼ cup sugar
1 ½ tsp salt
2 ½ sticks very cold unsalted butter, cut into tbsp size pieces
1/3 cup very cold vegetable shortening, cut into 4 pieces
About ½ cup ice water

Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.

Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).

To Roll Out the Dough: Have a buttered 9 inch pie plate at hand.

You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn’t roll into the dough and form creases.

If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
For the Pie

4 pounds (about 6 very large) apples
3/4 cup sugar
Grated zest of 1 lemon
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/8-1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt 2 tablespoons graham cracker crumbs (or dry bread crumbs)
2 tablespoons cold unsalted butter, cut into bits

For the Glaze (optional)
Milk or heavy cream
Decorating (coarse) or granulated sugar

Getting Ready: Butter a 9-inch deep-dish pie plate (I use a Pyrex pie plate). If you want to use a standard 9-inch pie plate, just reduce the amount of filling by about one quarter.

Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8 inch. Fit the dough into the buttered pie plate and trim the edges to a 1/2-inch overhang. Roll the other piece of dough into a 1/8-inch-thick circle and slip it onto a baking sheet lined with parchment or a silicone mat. Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for about 20 minutes, while you preheat the oven and prepare the filling. (If it's more convenient, the crust can be well covered and kept refrigerated overnight.)

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 425 degrees F.

Peel, core and slice the apples. You've got a choice for slicing: you can cut each apple in half and then slice each half crosswise or lengthwise into slices about 1/4 inch thick, or you can cut the apples into chunks about 1/4 to 1/2 inch on a side. In either case, put the apples into a large bowl and add the sugar, lemon zest tapioca, cinnamon, nutmeg, and salt. Toss everything together really well- I do this with my hands. If you've got a little time, let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.

Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Sprinkle the crumbs evenly over the bottom of the crust-this will help keep it from getting too soggy (some sog is inevitable)- and then turn the apples and their juices into the crust. The apples will heap over the top of the crust. Pat them into an even mound. Dot the apples with the bits of cold butter.

Very lightly moisten the rim of the bottom crust with water, then center the top crust over the apples. (If the crusts-top and bottom- are still very cold and in danger of cracking when you work with them, let them sit at room temperature for about 5 minutes.) Either fold the overhang from the top crust under the bottom crust and crimp the crust attractively, or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.

Use a sharp paring knife to cut about 6 slits int eh top crust. I always use the wide end of a piping tip to cut a circle out of the center of the crust as a steam vent. if you'd like, brush the top crust with a little milk or cream and sprinkle it with sugar.I  used the bluebird of happiness..I enjoy using my little pie vents when I can..

Bake the pie for 15 minutes. Lower the oven temperature to 375 degrees F, and bake the pie for another 50 to 60 minutes (total baking time is between 65 and 75 minutes), or until the crust is gorgeously browned and the juices bubble up through the top crust. After about 40 minutes in the oven, if the top crust looks as if it's browning too quickly, cover the pie loosely with a foil tent.I did..

Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature.


Enjoy this beautiful apple season...♥


20 comments:

  1. So Beautiful!! I love your blue ~ and the apple picking ladies, too!

    You've done Dorie's Apple Pie proud, Ms. Magical!!
    Hugs and Love, ~m.

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  2. Pretty, pretty pics of an american favorite...hope you had some vanilla ice cream to go on top!

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  3. Elle est magnifique ! Tu sais que l'apple pie est le dessert anglo-saxon préféré de mon fils Clément ? On doit aller ramasser les pommes, nous aussi ... Mais ici, il fait encore chaud ... tant mieux, j'aime l'automne et ne suis pas encore bien prête à affronter les froids de l'hiver ... Encore que notre froid d'ici n'a rien à voir avec le tien, j'imagine ... Ouf ! ;o)))
    Merci pour cette superbe recette. Je l'essaierai, avec ta pâte, puisque tu nous la dis parfaite.
    Bisous et bonne journée
    Hélène

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  4. The bluebird of happiness would make my day.

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  5. Ellerinize sağlık. Çok leziz ve iştah açıcı görünüyor.

    Saygılar.

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  6. Ooooh, love your stuff in the first picture! And the pie looks yummy!
    xoxo

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  7. I absolutely love that bluebird. The apple pie looks so delicious. Your photographs are awesome! Thanks always for stopping by with your inspiring comments. Have a wonderful week!

    jody

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  8. Magnificent pie!
    Love your blog:))

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  9. Wonderful..I love apple pie!And of course yours looks to die for, so beautiful it is..And yes, the flavour of apples in the house makes for pleasant, comforting autumn.
    bises
    Ronelle

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  10. My favorite apple pie is from Jehanne Benoit, it's called Tarte Hongroise aux pommes. Yours turned out so beautiful!

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  11. Is it wrong to be in love with your pie dish and little bird even more than the pie? Swoon.

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  12. I was too..My deep dish pie plate was aluminium:( I noticed rust when I took it out and could not remove it..when I spotted this..I knew it would work..no rust..safe..:) It's from The Valerie Bertinelli line..I must say she makes cute things..have not been exposed to all her items..but this one worked for me.It was at Winner's..which is a bit like a TJ Maxx here in Canada and quite reasonably priced.
    So me too:)
    Bonne Journée tout le monde:)

    Hélène I will look that one up! Thank you for the tip..
    Ronelle it was so nice to see your daughter's beautiful beautiful wedding on your site today♥


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  13. Wow! The pie really looks heavenly. It is indeed a mouthwatering treat. Thanks a lot for the great share.

    Alice @ CheapSheds Propriety Limited

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  14. What an adorable bluebird! You are such a wonderful baker... Your timing is perfect...today, I was going to make an apple pie. (Rare for me to make a pie..) You will probably hear me as I try to put the dough in the pan!!

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  15. So cute. I love the little bluebird. Beautiful pie.~Ann

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  16. Oh, wow, Love, LOVE your blue pie bird and the dish, of course! So sweet! You cannot go wrong with Dorie's recipes I think. She's my favourite baker! You will need to tell me how I can find the Food and Drink magazine online from the LCBO! Of course living over here in the UK, I cannot find it! But it sounds right up my alley! Love and hugs to you! xxoo

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  17. Jacques is so lucky to have all of these wonderful dessert that you make him! I love apple season but I'd rather not go out and pick them ;) Beautiful blue pie dish!!

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  18. It posted before I finished.......the crock with the sweet figures and your biue bird of happiness, the Paris canisters..........not to mention the apple pie. It is in the 50s here this morning......a perfect day for hot apple pie. ;-)

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  19. Jolies tartes. Nous venons aussi de cueillir les pommes. Le temps s'est mis à la pluie et au froid aujourd'hui. Nous entrons vraiment dans les mauvais jours plus courts, plus gris, plus tristes. Bises et bonne soirée.

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