On Wednesday, we completed our apple pies. Chef demonstrated peeling and cutting apples, mixing up the filling, then placing it all into the pie shell and covering it. This also included making an egg wash to use as the “glue” to hold together the upper and lower crusts and to put a sheen on the top of the pie. The class got a preview taste with the two full pies the chef made himself. To increase the yumminess, he made some caramel sauce and whipped cream from scratch.
Here are basic steps for creating your very own homemade pie! There are different methods for fillings depending on the type of fruit you are using, such as fresh, canned or frozen.
Basic Pie Dough
- Three parts pastry flour (which is 50% all purpose flour and 50% cake flour)
- Two parts fat (we used 50% shortening and 50% butter)
- One part liquid (we used water) (one pint = one pound)
- One ounce of salt for every 12 oz dough
Put the flour and fat into the bowl and “cut it in” using a pastry blender or bench knife. For a flakier crust, allow pea-sized pieces to remain. For a mealier crust, break down the fat pieces even more.
Dissolve the salt in the water so that it is distributed evenly.
Slowly add the water, incorporating enough so that it is the right consistency.
Chill the dough to make it easier to work with.
Portion and roll out the dough. An easy way to measure to see if what you rolled out will fit, is to place the pie pan upside down on the dough and make sure it overlaps the edges by 1 1/2 inches or more.
If you are using a top crust, make sure you cut holes to vent. Be creative!
For 8 oz of pie dough, which is enough for one crust, use 1.5 lb pastry flour, 1 one lb fat, .5 lb water and 3 tsp salt
Canned Fruit Pie Filling
- 2 lb canned fruit
- 2.4 oz cold water
- 1 oz cornstarch
- 6 oz sugar
- pinch salt
- 1 oz butter
- water as needed
Drain fruit and retain juice. Mix with enough water to make 1 pint of liquid.
Bring liquid and 1/2 of the sugar to a boil.
Dissolve cornstarch in cold water and add to liquid. Return to a boil and wait for it to become the right consistency.
Add the rest of the ingredients (besides the fruit) and simmer until the sugar is dissolved and becomes the right consistency.
Pour mixture over fruit and fold in the butter.
Old Fashioned Apple Pie Filling
- 4 1/2 lb fresh, peeled, sliced apples (should be firm and tart)
- 2 tbsp lemon juice
- 1 lb sugar
- 1.5 oz cornstarch
- 2/3 tsp salt
- 2/3 tsp cinnamon
- 1/2 tsp nutmeg
- 1.5 oz butter
Combine apples and lemon juice in large bowl and toss to coat apples. Mix together the sugar, starch, salt and spices and add to the apples and gently toss. Fill the pie shells generously. Cut up butter into small pieces and place around the tops and sides of the apples. Cover with top crust. Use egg wash to add sheen and help the top and bottom crust stick together.
For egg wash, mix 0ne cup of milk with two eggs, beaten. Use a pastry brush and cover the edges and “paint” the top.
Cook at 400 for about 45 minutes until golden brown.
- 1 pt milk
- 3 eggs
Slightly beat eggs and put into milk. Mix a little, and use a pastry brush to apply.
Mix one pint of heavy whipping cream in a mixer on high and add 1/4 powdered sugar with a few teaspoons of vanilla extract until it becomes the right consistency.
- 1 lb sugar
- 4 oz water
- 1 1/2 tsp lemon juice
- 12 oz heavy cream
- 8 oz milk
Bring sugar, water and lemon juice to a boil, dissolving the sugar. When dissolved, cover and boil another 2 minutes. Heat on low, letting the sugar brown until golden (this is what will give the caramel its color).
Remove from heat and cool for 5 minutes. Boil the heavy cream and add a few ounces of the caramel, stirring slowly until all is incorporated and dissolved.
Let cool, add milk to thin.