Sunday, February 17, 2008

Rustic Apple Pie


I remember coming up with this recipe, but I can't remember the motivation. It's basically a somewhat small apple pie.

pie crust:

1 1/3 cups flour (about 6 ounces)
4 ounces cold butter, cut into small pieces
1/4 tsp salt
1 tablespoon sugar
1/4 cup ice water


5 green apples, peeled, cored, and sliced cross-wise
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons flour

butter for dotting the course
2 tablespoons milk or cream
some sugar for dusting

Preheat to oven to 375 degrees. The crust can be made in a food processor or a bowl. Mix the flour, salt and sugar, then cut in the butter until the flour looks like cornmeal. Drizzle the iced water over the flour mixture and stir in with a fork if using a bowl, or short pulses if using the food processor. If you have used the f.p. dump the mixture into a bowl. Using you hands press down on the mixture until it forms a solid blob. Put onto a large piece of plastic wrap, wrap up, and mold into a nice flattish disk. Chill for about 15 minutes if you like, or if you're in a hurry, like I can be, just go to rolling out. I like to first lay out a piece of waxed paper, then I unwrap the dough and cover it heavily with flour. Roll out the dough as big as possible on the waxed paper. It will be bigger than the paper. Using the waxed paper, lift up the disc and flip it over onto a pie plate.

Now mix the dry ingredients for the filling and pour it over the apples and give the a good toss to cover. Put the apples into the crust, dot with butter, and fold up the excess dough up over the apples, press down a little to make tidy. Put the milk or cream and using a wadded up piece of plastic wrap, dab the milk onto the dough and sprinkle with sugar. I like to use a slightly course sugar. Bake the pie for about 45 minutes. Part way through the cooking check on the pie to see if it's browning too fast. If so, place a square sheet of parchment paper over the pie. The pie isn't done until you can see the filling bubbling.


mad rabbit said...

Hello, Molly!
I'm a Korean and a big fan of you and your recipes.
Especially rustic applie pie, it's really popular among my friends.
One of my friends, who stayed in US for while, she loved ruestic apple pie there
but couldn't taste it after came back in Korea.
When she found its recipe in your blog, she was really excited.

But, there's a problem!
I tried your chocolate crinkles several times, but they always get flat,
not lovely ball-shape like yours in the picture.
they looks like almost peanutbutter cookies.
taste good, the feelings good, but flat!!! like fried egg!
Is there any secret of yours to make them round?

I follwed your recepe exactly what was written.

If there's any tip, can you tell me, please?

My English is not good, so one of my frieds who loves your chocolate crinkles, is helping me to write this email.
If I can make perfect and lovely ball-shaped Molly's Chocolate Crinkles
me and my friends will be relly happy.

Molly Loves Paris said...

Dear Mad Rabbit,

It's a bit odd commenting on chocolate crinkles on the rustic apple pie site. And also, sorry about being so late in responding. I was in the middle of being treated for cancer when you post came, and it seems I missed it.

I'm glad you all like like the rustic apple pie. I've checked the recipe for the for chocolate crinkles and I can find no error. But first I have to admit that those are not my cookies in the picture, but one that is as close as I could find. Mine are not quite as tall, but certainly not flat. So here's a couple ideas: (1) maybe your baking powder is flat or too old, and (2) maybe your oven is not the temperature you think it is. But frankly, I favor flat cookies over round cookies.

Let me know if you figure this out.