Last Friday, I was given a bag of apples and I was undecided about what to make…
Apple cobbler? Fondue? Baked apples? Apple muffins? Apple cake? Baked apples? Cinnamon apples? Apple sauce?
Ohhhhh, apple pie, how I’ve missed you!
I’m an apple pie purist. It seems a little lame to mix up up some apples, cinnamon and sugar, dump it into a premade crust and call it “homemade.” So in my kitchen, homemade apple pie gets a homemade crust!
I haven’t made pie in awhile, so before I started, I reread Tracey McBride’s flaky crust secrets on her Frugal Luxuries Food blog. She seriously unlocked the pie crust mystery for me.
I double this recipe, which is done in the food processor using the dough blade. I freeze my butter, I use ice water, and I take great pains to handle the dough less that I think is comfortable. If you overhandle the dough, you will not get a flaky crust. I chill the dough in the freezer while I’m making my filling, then I roll it out between wax paper, fill it, and put it back in the freezer while the oven is heating.
1/2 cup dark brown sugar
1 t cinnamon
1/4 t nutmeg
2 T lemon juice
a double pie crust
Combine all the filling ingredients in a mixing bowl. Since these were eating apples, not baking apples, I worried that they would release too much juice and make a soggy pie, so I tossed the apples with 3 T of flour plus 1 T of cornstarch before adding the rest of the ingredients. In the US, I used to use 2 T cornstarch and 2 T minute tapioca, but I can’t find the tapioca here, so I had to improvise. Even with the flour, the filling thickened up quite nicely.
Then, like Tracey says, pop the pie into the freezer and preheat the oven. Bake at 400 degrees for 10 minutes, then reduce the temperature to 350 degrees and bake until the crust is golden and the filling is bubbling. My oven is not self-cleaning, so better safe than sorry, I baked mine on a cookie sheet.
Since I made this one with scavanged apples, it wasn’t as full as I’d normally like. I usually like a full 8 cups of apples, this pie was closer to 6, but it worked. I thought about buying a few extra apples, but that sort of takes the making something out of nothing fun out of it!
I wanted to take a photo after I’d cut it, but I like to share my pie and apparently, people really
like to eat my pie, so unfortunately there wasn’t any left to photograph. Sorry :(
P.S. My homemade cinnamon ice cream is awesome with this :)
Lisa says
I’m also told I make a good apple pie. I was taught at school to make a Crisco crust, but when I read “The Omega Diet” I began making a canola oil crust. It’s a bit tricky to work with, but good. I make it thin-ish, and always prick holes with a fork into the bottom of it before I put in the apples. I use Granny Smiths for an all-apple pie, and use no flour or other thickener. I’ve never had a soggy crust, although I don’t chill any ingredients ahead of time.
You can tell I like this subject! (Hope I don’t sound like I’m bragging.) I also make a nice pie with Empire apples and cranberries, no spices, sweetened with 1/2 cup dark brown sugar, or maybe a little more. No flour.
I suppose the apples of Denmark are totally different varieties than here?
Anonymous says
The pie looks tasty! I make my grandma’s apple cake recipe and feel that the Danish apples bake really well. I enjoy reading your blog! I am also an American living in Denmark(just finishing year two)and it is interesting to see how others make the transition. Enjoy the rest of your weekend!
Sage says
Lisa, do you have a recipe for the canola oil crust? I can’t get shortening here, and only brought 2 cans when I moved from the US. I agree about the Granny Smiths, definitely my first choice! I could talk about pie making for awhile :)
We have a lot of the same apple varieties here, I’ve seen Golden Delicious, Rome, Granny Smith, and maybe others. Things are on a much smaller scale here, so instead of 10 types of apples to choose from, the store might only have 2-3 or sometimes only 1 unmarked variety, depending on the store.
Anonymous: Thanks for taking the time to post. How long are you here for?
~ Sage
Lisa says
Yes, Sage – from my Betty Crocker cookbook, circa 1975.
for 8-9 in. single crust:
1 c. +2 T. flour
1/2 tsp. salt
1/3 c. oil
2-3 T. water
for 10″ one crust, or 8 or 9 in. two crust:
1 3/4 c. flour
1 tsp. salt
1/2 c. oil
3-4 T. water
for 10″ two crust:
2 2/3 c. flour
1 1/2 tsp. salt
3/4 c. oil
4-5 T. water
My tips: Mix the dry, add the oil, I find it easier to mix with my hands. When you add the water, it takes about a minute for it to absorb, so don’t panic if it looks watery. I always use the lesser amount of water suggested.
I always roll it out between sheets of wax paper – I can’t imagine doing it without! Don’t make it too thin, because it is a bit tricky when you’re peeling off the paper. If it’s too soft, you can try putting it the freezer for 5 mins. Or just re-roll it out and try again. You can’t make cut-outs or whatever might make it pretty – it’s just too soft. I’ve never experimented with the amounts – if you do, and come up with a better arrangement, let me know! It wouldn’t surprise me if you did – I intend to try your recipe for condensed milk some time.
Sage says
Thank you, Lisa! I’m going to give this a try. I never knew you could make crust without a “creamy” fat. I’ve read a lot about the butter vs. shortening debate, but somehow missed any mention of an oil based crust.
I’ve been hoarding my shortening, but maybe I can loosen my grip a bit now :)
~ Sage
Stephanie says
Previously Anonymous:) Full fat sour cream is supposed to be a good animal fat for pie crust for non-vegans. Also, there is a Danish product called ‘Oma Bage,’ that appears to be shortening. I haven’t used it but it is a plant-based oil for baking. You will find it near the margarine(looks like a larger block of butter). Here is a link:
http://supervare.dk/Default.aspx?ID=8&ProductID=5701026009040
I am here until the end of this year. Trying to cram as much travel in as possible before then! We are becoming expert 10kg suitcase packers.
Lisa says
Sage, I tend to think that oil crusts are looked down upon. I used to have that same attitude myself, till I realized how bad shortening is. I also tried something once from the organic section of the supermarket – a healthy version of Crisco. It was dry, and didn’t work well at all (I’d tried it in a cake, not pie crust.) Good luck!
Lisa says
Sorry! I just realized – I didn’t mention temps and times. Cover edges with foil strips and bake at 425 F for 45 – 50 mins., removing foil 15 mins. before pie is done. There’s a photo of one on my blog in the Thanksgiving post, rather like your photo.
Sage says
Lisa: Thanks for coming back with the temp, I would’ve gone 400 for 10 minutes and 350 for the remainder, it’s good to have the right info :) Oh, and I know the organic shortening. Can’t remember the name, but it was in a blue and white plastic tub, if I recall correctly.
Stephanie: Great into to have! Thank you. I’ve seen that in the store, but at the rate the Sprog Skole is teaching me Danish, it will be at least 5 years before I know enough to do something as useful as shop at such an advanced level…lol! Happy travels, I love RyanAir :)
~ Sage
Stephanie says
Well, I can write down the Danish equivalent for nearly all foods, but ask me to pronounce the word and will run away in tears! I’m great with menus of all languages :)
I’ve had the Ryan Air debate with several Danes. Discount air travel is quite controversial! Who knew? If I can get to France for the price of a tank of gas, I assure you three outfits for five days is more than adequate.
Tracey McBride ~ Frugal Luxuries™ says
It looks perfectly delicious Sage! Thank you so much for the nice words…glad I could help! Lisa’s recipe using oil sounds intriguing…I’m wondering if you could use another oil (safflower?)…I’ve been reading some negative things regarding canola oil
http://www.naturalnews.com/026630_canola_oil_olive_oil_saturated_fat.html.
Hope you are enjoying your trip/vayKay!!!
Warmly,
Tracey
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