Apple Pie fit for à la mode |
First and foremost I had to remove my rings and put them in my milk glass candle holder |
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Use a wooden spoon to gradually gather the mixture into a ball; if the mixture seems too dry, add another ½ tbsp ice water and mix until you can gather into a ball with your hands. |
After the dough is rolled, place in pie dish. DO NOT STRETCH DOUGH. Cut edges to be sure there is no extra hanging over. Pinch the edges. I didn't document the making of the apple pie, but here is the recipe. Mmmm Makes 12 Slices 1 unbaked 9-inch pie shell 4 medium apples, peeled, cored, and cut into thin wedges (enough for two layers) 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup heavy cream 2 eggs 1 teaspoon vanilla 2 tablespoons butter, cut into small dice 1. Set the oven rack in the middle position. Preheat the oven to 450°F. 2. Put the cinnamon, sugar, salt, and sliced apples into a container and shake apple slices to coat with mixture. 3.Layer apple slices in circular arrangement to cover bottom of pie crust. 4. Pour heavy cream into 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour half of egg mixture over top of pie. Layer remaining apples in pie and sprinkle with remaining cinnamon sugar. Pour remaining cream mixture over top of pie. Dot with butter. 4. Bake 10 minutes, reduce oven temperature to 350°F, and bake 45 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned. Check pie during baking; if crust is browning too quickly, cover loosely with foil. Cool pie on rack at least 2 hours before serving. This pie is best served the day it is baked. Store covered with paper towels and plastic wrap in the refrigerator. |
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