FINALLY RIGHT? God, it’s only three weeks later than I promised. It got to the point where every time I would think about pie I would think about this blog and then think about how neglected it is and then I’d feel guilty. NO ONE SHOULD FEEL GUILTY THINKING ABOUT PIE.
I made mini apple turnovers for one of my classes because I’m that girl; I’m the kiss ass. Not just teachers, I kiss all the asses… is a thing I’d never thought I’d say.
Apple pie is super easy and I’ve done a post about it before but I think it’s time for an update. Really it just matters a) how you season the apples and b) how you make the crust.
These apples I sliced (as opposed to cubing, which is a thing I sometimes like to do because they get all mushy and tender and apple saucy… apple saucy; it’s like they’re sassy) and simply mixed in a cup of sugar, a teaspoon of vanilla extract, and cinnamon as it pleased me. You can also add nutmeg, allspice, sometimes I like to substitute in a bit of brown sugar as well. For this turnover I used Macintosh apples, but honey crisp are also really good. I like a uniformly red andgreen apple so you get that sweet tang.
Something I just learned recently from the Pieministers (I know, here I go gushing again) is that if you want your crust to be flakier you equalize the butter to flour ratio. In the crust I normally make it’s six parts flour to every two parts butter (…which is one to three, see this is why I’m an English major). In this crust it’s a one to one ratio.
I did it in batches because I have aminifood processor (it’s new, I’m pumped) so my measurements would be:
1/3 cup flour
1/3 cup butter
3 tbs water
small squirt of lemon juice.
I have just given you a bastardized version of the Pieministers’ rough puff. Another big sigh of exasperated relief comes from the audience. That is not even enough for half a pie… but now you get the gist.
You have to do an egg wash on puff pastry so that it browns and then I got fancy and sprinkled sugar and maple sugar from the farmers’ market on top of that!
In the end the turnovers when over (no pun intended, seriously) really well in class! My professor sat down in font of the podium, kicked his feet up on the chair opposite and said, “I’m not starting until I’m done with my pie.” A few people even had seconds. I have this insecure fear that I’m forcing my shitty baking on everyone and that they’re just kind of humoring me and saying it’s good to be nice, so when people take seconds it helps temporarily silence the overly critical part of my brain; that’s what I really enjoy about the serving aspect of pie.
(This dramatically lit picture of my big apple turnover made with leftover dough and apples is really just an excuse to subtly brag about the one and only perk of my shitty apartment: the view.)