Tuesday, July 3, 2007

The Whole Apple Pie

I found the recipe at Boxcar Kitchen.

It's basically a cored and skinned (the latter my being my preference) apple wrapped in pie dough and baked.

I used Granny Smiths.

Recipe for pie dough:

60g flour -- about half a cup
45g butter
1/8 tsp cinnamon (optional, but I usually forget to sprinkle the cinnamon on the apple, so...)
1 egg yolk
Sugar--to taste
salt--to taste (I'm sad to say that the two times I've made this, I forgot about the salt)

Cut the butter into the flour, sugar, salt and cinnamon. Then add the egg yolk and mix it up with your hands.

Wrap and chill for about an hour, or up to three days.

This should be just right for a medium-sized apple, with just a little left over--I don't like to freeze pie dough any more, because I think it's really better freshly made. You can make leaves with the scraps, if you are so inclined.

To make the pie:

1 apple
A slice of lemon/lime
cinnamon or other ground spices--I usually skip this
a small pat of butter--believe it or not, I've never measured this
sugar--I usually skip this too

Skin and core it. I think the original recipe doesn't require you to skin it, but I don't like apple skin in my pie.

Rub the lemon all over (browned apples are Just Awful), and squeeze the rest into the hole.

Roll out the pie dough. Put your apple on the dough, and insert the butter into the hole (shut up peanut gallery). Dust with your spices and sugar if desired.

Wrap up and bake in at 200C/400F for 25 minutes--this is just right, according to my oven.

Eat hot. It's not so good the next day. If you don't have dinner, or had a very light dinner, one should fill you up nicely.

But if you're virtuous (Life is Short. Be Sinful, not Virtuous), one should be a nice dessert for two people, especially with ice cream.