Pie Oh My : Rustic Apple Pie

Yeah yeah, rustic is camouflage word for bad presentation - which I provide in abundance- but to be fair I am only a novice. This was my First Ever pie and boy oh boy was it a success!  Why am I talking like an Enid Blyton character? It must be all the happiness.

It started with me overcoming my fear of shortcrust pastry and going beyond the territories of baby tartlets . I have finally hit pie-burty and entered the world of full sized adult pies *Music!* And this coming of age pie was none other than the good old apple pie.

Before making anything new I spend over 3 hours on the internet. Unfortunately I don't remember the exact sources but its more or less a compilation of my research.
   
*Important*: The crust is the most important part of this pie and the toughest to make. It needs to be cold at all times-   cold butter, cold yolks, ice cold water, freeze after making , freeze after panning- cold is the word. Also I added half whole wheat flour juts go give an ounce of health. If you're too awesome to be bothered , then don't bother.

The Verdict: I have to admit it was very popular. Gobbled and vanished within a single day :O .The pie itself wasn't perfect and I'm pretty sure I have leaps and bounds to grow , but I'm totally sticking to this crust for like , Forever. .

Pie Crust

This recipe makes 3 pies .Divide it accordingly

Ingredients:

3 1/2 cups refined flour

200 gm COLD butter

2 egg yolks

1/2 cup cold water

*For EGGLESS Pie use my Basic Shortcrust Recipe doubled*

Method:

• Sift the flour
• Process butter and flour in food processor to attain bread crumb like texture
• Mix water and egg yolks. Pour in dough and process until just mixed 
• Place on floured surface and lightly knead
• Divide the dough in 3 equal parts , wrap in clingfilm and dump in freezer to hibernate
• To use , microwave on high for 15 seconds. 

Before I could bring a camera and take a picture , It vanished

Apple Pie

Preheat oven to 200 C.

Grease a pie dish , or any shallow ceramic or glass dish.

Ingredients:

1/3 of above mentioned pie crust ( or 2/3 if you want a covered pie. I didn't)

3 large apples- peeled, cored and chopped

1 large stick of cinnamon

1 orange( Can be substituted with a lemon)

Tiny piece of nutmeg

1/4 cup brown sugar(or regular sugar. I'm just acting fancy)

1 tablespoon honey

1 tablespoon butter

1 tablespoon flour

Method:

• Roll out pie crust between two sheets of cling film. Keep bringing the edges together when crack, don't worry . It'll all be fi-h-ne.
• Remove one side of clingfilm and holding the crust on the clinged side upturn onto pie dish.Using knuckles gently ease it into the dish . when set, remove the upper cling film.Chill in fridge for 20 minutes.
• Poke base with a fork or knife.
•  Put some parchment paper on the crust and fill it with pulses or nuts( I did not do this step because I was lazy. Do not, I repeat, DO NOT be lazy )
• Bake pie crust in the oven for 20 minutes

• Juice and zest the oranges. Place apples in this
• In a blender blitz sugar, nutmeg, cinnamon and flour. Sprinkle over apples
• In a pan melt the butter. Add honey and the apples. Saute for a few minutes
• Place filling in pie crust and bake for 40-50 minutes at 180 C.

Let the pie rest for about an hour. Serve it warm with ice-cream.Or not

Bakery Thursday: Tarts!

My mother has these little tart tins lying around since , well Forever but I was always too afraid to venture in that territory. I would just use them as makeshift cupcake tins. Until this Thursday.

I have bakery class in college every Thursday and honestly , that is the lone source of joy in my otherwise not-that-happening life(WOW that makes me sound like a crazy depressed baker girl .Well I assure you I am not crazy depressed baker girl. At least not the depressed part for sure. )

So anyway , they taught us jam tarts in bakery today and although I did not get to taste them(occupational  hazard), I did get over my fear of shortcrust pastry and  Alakazam ! Hocus pocus ! Presto! Tart time it was.

Two very old friends came over just as I put my tarts in the oven (Luck much?). So I whipped up some chocolate ganache- Literally-and poured them into my warm tart shells.

The Verdict: They loved the ganache more than the tart, while my mother( who had it 2 hours later) loved the tart more . To each his own I guess. But yeah don't serve them straight outta the oven. Let them be in the fridge for at least 15-20 minutes. Good for snacks and dessert!

IMPORTANT
    * The butter needs to be really cold and not melty.
    * Resting period is crucial . Do Not skip it.
    * Water required is not exact. the dough needs to just come together and not be pliable , because that                                      would make the pastry chewy and not flaky .
    * Leftover dough can be frozen wrapped in clingfilm . Thaw and use whenever required.

Tarts ( shortcrust pastry base)

This recipe makes 6 li'l tarts .Double ,triple quadruple or centuple it to feed your own personal armies.

Ingredients:

100 gm sifted refined flour
50 gm very cold butter( I use salted. Add a pinch of salt is using unsalted)
5-6 ml water

Method:

Preheat oven to 180 C.

• Rub cubed butter into the flour using your fingertips to get a crumbl-y texture
• Pat water onto hands and lightly knead until it just about comes together( don't over knead )
• Wrap in cling film and put in the fridge for an hour/ or freezer for 20 min
• Get it out of the fridge. If dough is too tough then microwave for 10 seconds
• Place dough between two sheets of clingfilm and roll out until its 1/8 inch thick
• Cut using a glass or cookie cutter, and carefully set them in buttered tart tins
• Prick the base using a fork and bake for about 20 minutes

SUGGESTIONS

- For a healthier recipe , substitute half the flour with whole what flour.

- Fill them with lemon curd, jam and cream, fruits and cream or really anything you wanna add. I bet even Buttercream works.

- Add a teaspoon of powdered sugar for a sweeter pastry.