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The
Upper Crust Rebecca Vesely |
 Photo: Jill Atkinson
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Everyone loves homemade pie, especially around the holidays. So why are people so afraid of making pie? Perhaps it is because pie often evokes the image of the perfect homemaker. Well, you too can make that proverbial pie cooling on the windowsill - and it's easy as, um, pie. |
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The most simple (and I think best) pie to make is apple. You can find apples almost any time of year in the United States, and unlike many other fruits, apples aren't so juicy that they run into the crust. Apple pie has been a Christmas favorite for generations, especially in the Northern Midwest and Washington state, where, in the early fall, the majority of apples produced in the United States are harvested. |
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First, preheat your oven to 400° F. Then, get out a big bowl to make the pie filling. You should always make the filling first so that your pie crust isn't sitting around getting stiff while you're busy peeling apples. | |
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Peel and slice four large apples into the bowl. I like Granny Smith apples best for my pies because they're tart and don't get too mushy when baked. They also provide just the right amount of juice. Some of the best apple pies are those made with three different types of apples. MacIntoshes are good baking apples but they're unpredictable, since sometimes they can be mealy. |
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Take your half lemon and squeeze the juice over the sliced apples. This will lend the filling extra tartness and keep the apples from turning brown. Stir in the flour, sugar, cinnamon, and the vanilla extract (if you don't have any vanilla, don't bother rushing out to the corner store - your pie will taste just as good without it). Evenly coat all the apple slices with the flour and sugar, or your pie will be lumpy and inconsistent in taste. Set the filling aside. | |
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Maybe it's the crust that makes folks so nervous about pie-making. My crust is easy, cheap, and very forgiving. It's also good for both sweet and savory (i.e., quiche) fillings. |
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Measure out two cups of flour into a large bowl. Sprinkle in the salt. If you forget the salt, don't panic. I often forget it and can never really tell the difference. Next, take your stick of butter and slice it into the flour as if you were slicing a banana - that is, in thin slices. The butter should be at room temperature and it should be fresh. Don't use a stick of butter that's been sitting in your refrigerator for the past two weeks, or your pie will have a slight refrigerator aftertaste. | |
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I find making pie a wonderful way to relieve stress, and much of it has to do with making the crust. You want to thoroughly mix the butter and flour, so take handfuls of the butter and flour in the palms of your hands, and gently break the pieces of butter between your thumbs and fingers. After about 10 minutes, you should have a mixture with the consistency of beach sand. | |||
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Add the cold water a few drops at a time, kneading it into the sandy mixture. The water will bond the flour and butter into a nice ball. It shouldn't be too wet, or you'll have a big slimy mess on your hands that might as well be a wet sock for all the good it'll do you in your pie-making endeavor. | |
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Split the ball of pastry in two. Leave one half in the bowl and make a pancake out of the other half. Place the pancake on a floured surface, and roll it out with your rolling pin. This crust is very elastic, so don't be afraid of tearing your pastry while rolling it - really push it to the limit! When the pastry is thin enough and large enough for your pie pan (it should be slightly larger than the pie pan), fold it in half, then fold it again. This makes the pastry easier to transport. Set the pastry gently into the pie pan and unfold it so that it lines the pan. |
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Fill the crust to overflowing with the filling. Then scatter a few small pieces of butter strategically on top. Whisk the egg yolk with a few drops of water, and brush the edge of the crust with the mixture. Then roll out the other half of the ball of dough and place it on top of the pie. Pinch the edges of the bottom pastry together - the egg-yolk glaze will help seal together the top and bottom crusts. | |
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To get that wholesome-looking, golden effect on the pie, brush the top crust with the rest of the egg glaze and sprinkle with sugar. Finally, cut eight slits in the top of the pie - don't forget, or the crust will end up soggy. |
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Bake for about one hour, until the pie crust is golden and the filling is bubbling. Remember, pie is best served the next day, so don't eat it all at once. | |
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The crust: 2 cups unbleached flour The filling: 4 large apples, peeled and sliced |
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