Wednesday, November 26, 2008

First Pie

I've published crostada, tarts, and several muffins and cakes.
This is the first pie on this blog.

We are spending Thanksgiving at my in-laws' home, and I'm contributing pie and sweet potatoes. NH loved the Applesauce Tart I threw together a few weeks ago so I made a try in larger form.

I made Julia Child's pate brisee with all butter, and a batch of Roasted Applesauce.
I didn't make quite enough because it was too shallow as I filled the prepared pie crust. Thinking quickly on my feet, I sliced some apples as thin as I could and added a layer on top.

I folded the edges down and placed it in the oven.

Immediately deciding I didn't want the edges folded, I pulled the pie out for a quick fix.

I topped the pie with the streusel topping on Mom's Pumpkin Dutch Apple Pie (must post another day, this is the world's best holiday pie).

Suite Apple Pie

Pate Brisee Pie Crust:
from Mastering the Art of French Cooking

2 cups all-purpose flour
1 tsp salt
1/4 tsp sugar
2 sticks very cold butter, diced
1/2 cup ice water

Roasted Applesauce filling:

5 apples, cored and diced
cinnamon and nutmeg
2 Tbs brown sugar
1/4 cup water

3 small fuji apples, peeled, cored, and sliced
dashes of cinnamon and sugar

Streusel Topping:

1/3 cup whole wheat flour
1/4 cup oats
3 Tbs sugar
2 Tbs cold butter, small dice

To make the applesauce: Toss the apples with the water, sugar and spices in a baking dish. Roast at 425 degrees for about an hour, tossing in the middle. Allow to cool, then run the apples threw a food mill. Set aside.

To make the pie crust: Put the flour, salt, and sugar into the bowl of a food processor fitted with a steel blade. Add the very cold butter and pulse 4 or 5 times. Add the water in a stream with the motor running. Continue to pulse, adding a tiny bit of water if necessary until the dough just comes together; do not over-mix. Empty onto a floured work surface a knead a bit with the heel of your palm. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes, up to 2 days or freeze for 2 weeks.

To make the streusel topping: Combine the dry ingredients in a bowl. Add the butter and smoosh with your fingers until incorporated. Refrigerate.

To assemble the pie:

Preheat the oven to 375 degrees Fahrenheit.

Remove the dough from the fridge onto a lightly floured and cold work surface. Roll out to about 2 inches larger than the pie dish. Shape inside the dish, crimping the edges and corners to form. Add the applesauce and smooth the top. Toss the apple slices with cinnamon and sugar and arrange in a single layer on top.

Bake for 30 minutes. Remove the pie and sprinkle with the streusel topping. Bake for an additional 25 minutes until the crust is golden brown. Allow to cool completely on a rack.



mkp said...


Erica said...

It looks just beautiful Sarah! Happy Thanksgiving ;)

LizNoVeggieGirl said...


Happy Thanksgiving, Sarah!!!

Unknown said...

gorgeous!!! i tried a buttercrust, too, but wasn't as nice as yours ;-)