by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand6 tablespoons unsalted butter, left in a stick and frozen rock solid Ask a question about this ingredient
2 1/2 cups unbleached all purpose flour Ask a question about this ingredient
1/4 teaspoon finely ground salt Ask a question about this ingredient
3/4 cups Spectrum Non-Hydrogenated Vegetable Shortening Ask a question about this ingredient
6 to 10 tablespoons ice cold water Ask a question about this ingredient
1 egg white, for glazing the crust, beaten with a tablespoon of water Ask a question about this ingredient
2 1/4 cups well spiced apple butter, home made or bought at the farmers market Ask a question about this ingredient
3 large eggs, plus the yolk from above Ask a question about this ingredient
In a mixing bowl whisk the eggs with the sugar until frothy. Add the apple butter and whisk to combine. Set it aside.
Ask a question about this stepPlace a rack 1/3 from the top of the oven. Preheat the oven to 375 degrees. Get your mis en place together for the pie crust. Have a 8 inch pie pan ready.
Ask a question about this stepPlace the grater attachment into the bowl of a food processor and grate the frozen butter into the bowl. Immediately remove the grater and put the plastic dough or metal chopping blade in place. Add the flour, salt and shortening.
Ask a question about this stepPulse the mixture until you have coasre crumbs. Start adding the water and pulse until the dough just starts to come together. It will still be partly floury crumbly with some wet cous cous looking dough in the center.
Ask a question about this stepDump the dough onto the counter. It will be crumbly still. Kneed it until it is smooth and hydrated, adding sprinkles of water if necessary. Divide the dough in half. Flatten it, then dust both sides with flour. Dust the countertop too. Roll out the bottom crust by setting your pin in the middle of a round and roll forward. Pick up the pin and place it back in the center and then roll backward.
Ask a question about this stepTurn the dough 90 degrees and place the pin in the middle and roll away from you and then lift the pin and place it back in the center and roll it pulling backwards. Don't be afraid to dust the countertop with more flour if necessary, remember the counter top side of the dough will be down so the flour will be absorbed by the filling. If you are applying the same amount of pressure on each push of the pin you should wind up with a round dough bottom.
Ask a question about this stepUsing the rolling pin as the center gently roll the crust around the pin and the place it onto the pie pan. Gently push, pull and adjust the crust so that you have overhang all the way around the tin. Fill the pie with the filling.
Ask a question about this stepRoll out the top crust just the same.
Ask a question about this stepBrush some of the egg wash around the edges of the bottom crust to act as glue. Unroll the top crust and using the rolling pin gently roll it across the top of the pie to seal it.
Ask a question about this stepUsing a sharp knife run it around the outside edges of the pie tin cutting off the excess crust. Crimp the edges of the dough, brush the top with the egg wash and then slice a couple of small vents in the middle of the pie. Slice the vents after the egg wash otherwise you will seal the vents. Let the pie sit for 3 to 5 minutes so the crust absorbs the wash.
Ask a question about this stepPlace the pie on a sheet tray in case it overflows and then place it into the oven. Bake for 25 minutes.
Ask a question about this stepRotate the pie, turn the heat down to 325 and then bake for another 35 minutes. Cool completely. Serve and slice.
Ask a question about this stepThis looks like a little slice of Shangri La.
Hey now, I have been busy working on a plum butter and LTC I have been looking at you very nice plum butter. Here it is http://www.food52.com/recipes/6762_copper_pot_apple_butter
you have to know that we want the plum butter recipe too right? Do NOT make me sic LizTheEnforcerChef on you!
Allright pal, we asked nicely, now it's thumb bending time. Cough up the apple butter recipe. (was that scary? :-) HOOK 'EM!!!! ps love the pie!!
I'll hold him down while you grab his thumbs ;)
by the way thumb bending is fine just no hog bites or Dutch rubs.
Glad someone asked thirschfeld for the super-secret apple butter recipe! what's a dutch rub? is that like a noogie?
Mrs L a Dutch rub = noogie and it isn't a super secret recipe I was just being lazy. Like when I tried to copy and paste my pie crust recipe and it took twice as long to get the right result.
I have actually used the Spectrum shortening before. I really liked it. If it is the one I am thinking about, it is the one that I used that was safe for my son's dairy allergy. I have also used Earth Balance., which I like and I feel so much healthier then lard. Great recipe.
thanks sagegreen
thank you TiggyBee
This might be blasphemy- but is there a substitution for the shortening? (even if it is the "healthier" version, I don't want to use it). Coconut oil maybe? It is a solid at room temperature- but it might impart a coconuty flavor on the crust. Any other suggestions?
I might just try doubling the butter but I would cube it cold and not grate it frozen. I don't think the crust will be as tender but the idea of a mealy dough is to coat the flour with fat so it doesn't develop gluten and to protect the crust from absorbing the filling. No worries, it isn't blashpemy, we all make choices when we cook and none of them are wrong.
You have to reduce the liquid used in making the crust when substituting butter for shortening or lard because the butter is only 80% fat (the rest is water), whereas the others are 100% fat. I don't have a precise formula, but there might be one out there if you look hard enough. I would think that the coconut oil would work. I've heard too that the coconut-y flavor isn't that pronounced when cooked, but I have never tried it. Good luck! ;o)
What AJ is saying about the butter is right but if you double the butter it would be less overall fat than originally called for and therefore the same amount of liquid would be appropriate. To be on the safe side go with 5 tablespoons of water. The other day I made this crust and it took six tablespoons of water but I have made it where it takes all 10.
Beautiful recipe!!! I will be posting this for my customers to use with my Apple Butter, can't wait to try this!
Thanks Sunchowder and I am honored.
STUNNING!
thanks testkitchenette
I love the way you made the apple butter into a custard. We've got loads of apple butter around here -- as well as pumpkin butter. I am thinking this will work for my Thanksgiving pumpkin pie!
thanks cheese1227. I am guessing pumpkin butter would be great, or plum or pear.
Wow! Would love to try this but I'd have to hunt down apple butter...something that sounds like fun to make! Might you have a recipe for apple butter? And what is the difference between apple butter and apple sauce?
I hope you do try it. I do make apple butter but I didn't post the recipe because I always felt people have their favorite, either home made or store bought. It is much easier to find than you think. Apple sauce is looser and not as thick and apple butter is generally heavily spiced with nutmeg and cinnamon.
I always like your pictures and recipes! This one is no exception! Great recipe :)
thanks adamnsvetcooking
thanks nannydeb, how is life in Austin, Hook em'
Another terrific recipe. Mr Hirschfeld, you inspire us all. I can see doing a dual layer with this one, putting quince butter (generally thicker for some reason) and apple butter on top, or maybe a triple layer starting with apple butter, then quince (for the color variation) and pear butter on top. Will have to try your crust recipe. Thanks, as always, for sharing your wisdom and creativity! ;o)
Thank you AntonioJames. Like the dual layer idea
Wow, I just made some apple butter, here is another use for it! Oh, and I agree about sticking the dough in the refrigerator, no need if you are rolling right away!
So many ways to make crusts and in the end I just have to go with what I like. Even though I have yet to meet a home made pie I didn't like.
That is a seriously good-looking wedge of pie.............♥ the photo totally. So glad I didn't attempt any apple pies this year, Dutch ones or not!
Thank you and I am thinking I will really like the Nigerian pie I saw you post.
Wow, thirschfeld - another beautiful creation. I could eat this any time of day.
thanks mrslarkin. And, yes, I could too.
Love the Fig Newton inspiration. And I will be trying this with my homemade apple butter.
I didn't like fig newtons as a kid and in fact did not like them till they came out with apple newtons and I bought the wrong box and bit into a fig newton. I found out I liked fig newtons.
They are oddly addictive, aren't they? There's an Italian cookie my grandmother used to make that's essentially a fig newton, but a millions times better.
I love apple butter and just bought some from June Taylor over the weekend. This pie looks like a perfect way to use some of it. I appreciate your headnotes here too on crust. I've been working on crusts for a couple years now and am still learning new techniques, I had never thought about the crust to filling ratio, unless I was eating a pie that had way too little filling to the crust. Great thing to point out.
Thanks. Funny I was testing a recipe this morning for the editors picks and learned how much I would rather peel peppers than roast them. No matter how much I think I know there is always something more to learn.
Have never heard of apple butter pie before. Will be giving it a try after I make the apple butter. Thanks for the recipe.