Apple pie or any pie from scratch!

#BestBubby

Tue, Dec 03 2019, 2:36 pm

Pie Crust:

1 3/4 sticks margarine - cut in chunks
2 cups flour
a few tablespoons cold water (ice water best)

Put 1 cut flour in food processor with s blade. Add chunks of margarine. add second cup flour. Process till crumbs form. Add cold water a tablespoon at a time until a dough forms. Don't over process.

This makes enough crust for bottom and top of 9" pie.

Divide dough into two - 2/3 (bottom) and 1/3 for top crust.

sprinkle surface with bit of flour. roll dough in circle shape. After rolling a little, turn over the dough and resprinkle surface with a bit of flour to prevent sticking to surface. If dough is too crumbly add a little more water - but too much water will make crust hard.

Apple Pie filling for 9" pie

sprinkle bottom crust with 1/2 pkg of vanilla pie filling (reg. or instant). Peel and slice thinly 4-5 apples (about 3 lb). sprinkle rest of vanilla pie filling on top.

If don't have vanilla pie filling can use mixture of sugar or confectioner sugar + cornstarch or flour + vanilla sugar and/or cinnamon.

Cover with top crust. Cut slits in top crust to let steam escape.

Bake about 40 minutes. You may have to cover top crust with foil if you don't want it to get too brown.

Amarante

Tue, Dec 03 2019, 2:39 pm

There are all kinds of fillings - fruit - cream - savory - classic. The tricky part is getting the pie crust flakey.

There are two ways to go in terms of ensuring a flakey pie crust - One uses vinegar and the other uses vodka. Both of these have a chemical reaction that prevents the formation of gluten. Gluten "toughens" a flour mixture which is not something you want in a pie crust. That is the reason that pastry flour has low gluten flour and bread flour has high gluten flour with all purpose flour being somewhere in the middle.

The vinegar version is pareve - the vodka version uses a combination of butter and shortening. You could probably experiment with one of the new plant based butters which are supposed to replicate butter.

I've made various fruit pies - cherry, blueberry, peach and apple. Also classic pecan pie and pumpkin pie. I have also made Key Lime Pie, Lemon Merengue Pie, Mississippi Mud Pie :-)

Fool Proof Pie Crust

INGREDIENTS
1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

INSTRUCTIONS
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Vodka Pie Crust

2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water

PREPARATION

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

ra_mom

Tue, Dec 03 2019, 5:51 pm

Dina2018 wrote:

is it possible to make a parve pie crust with oil (ni margarine no shortening)?

Try Betterine made with coconut oil.

Or make a pastry dough with oil. This is a good Pastry dough but doesn't flake quite like butter/marg based doughs. I've used it for salmon Wellington.

Pastry Dough

2 cups flour, measured by carefully spooning flour into the measuring cup and gently leveling off with a knife. Be careful not to pack down
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup canola oil or extra light olive oil
1/3 cup cold Rice Dream or other pareve milk
1 teaspoon vinegar

Place flour in a mixing bowl. Add salt and sugar, and mix together with a fork.
Drizzle in oil; stir and cut in with a fork until there are small clumps of varying size, and no more loose flour. The largest clumps should be no bigger than lima beans.
Distribute pareve milk evenly over the mixture, then sprinkle in vinegar. Stir and mash with the fork just until it comes together in a ball and dough holds together nicely.
Divide dough in half. Wrap each half in wax paper and allow dough to rest for 20 minutes.
Lightly dampen your work surface, and spread a 24–inch long piece of wax paper or parchment paper on it, making sure that the paper does not slide around. Place one portion of dough on the paper. Place a second piece of paper, of equal size, on top of dough. Roll out dough with a rolling pin—from the center out, in all directions, until dough is just a drop thinner than 1/8-inch. Repeat with second half of dough.

Dina2018

Tue, Dec 03 2019, 6:41 pm

ra_mom wrote:

thanks a lot!!! I“ll try that.