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Thread Number: 85731
/ Tag: Recipes, Cooking Accessories
First Pie of 2021 |
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Post# 1102749 1/1/2021 at 12:58 (1,223 days old) by ea56  (Cotati, Calif.) |
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I baked an Apple Pie this morning using a new method that I’ve been using for the last 5 Apple Pies I’ve baked. What’s new is Make Ahead Apple Pie Filling. It makes the most perfect Apple Pie ever and is really easy. Yes it is two steps, but you can make the filling the day of, the day before or keep a batch in the freezer. The apple slices retain their shape and flavor and the finished pie doesn’t have that hollow top that often happens when baking an Apple Pie with raw apples. And it cuts and serves beautifully! No collapsing of the slice of pie all over the plate or apples running out into the pie pan.
I also make my pie crust now with oil, rather than shortening or butter and it always comes out perfect. Plus its so much easier and less mess. Make Ahead Apple Pie Filling. 3lbs Granny Smith Apples (or apples of your choice) peeled, cored and sliced 2 tbs. butter 1 1/4 cups sugar 1/4 cup flour 1 1/2 tsp cinnamon Mix the sugar, flour and cinnamon together with a fork in a small bowl thoroughly so there are no lumps of flour In a 12” frying pan or a 6 qt. dutch oven melt the butter over med high heat, add the sliced apples and stir with a wooden spoon over med high heat for about 5-7 mins or until crips tender. Now add the sugar mixture, turn off the heat and stir together gently until thoroughly incorporated. At this point if making the pie that day let the filling cool to room temperature. Or refrigerate for use in the next day or two or freeze for use latter on. Oil Pie Crust for a 9” 2 crust Pie. 2 1/2 cups flour 1 1/4 tsp salt 1 1/2 tsp sugar 2/3 cups vegetable oil (not Olive Oil, the flavor is too strong) 6 tbs. ice water. Measure the flour salt and sugar into a med size bowl and stir together with a fork. Measure the the oil into a 1 cup pyrex measuring cup and add the ice water, stir together briskly with a fork and add all at once to the flour and stir together with the same fork until it forms a dough. Divide the dough in half. Moisten the work surface with a damp cloth and place a sheet of wax paper down ( the water will keep the wax paper from moving). Put 1/2 of the dough onto the bottom sheet of wax paper and cover with another sheet of wax paper. Roll out into a 12” circle, remove the top sheet of wax paper and place a 9” pie pan face down in the center of the pie crust, place your hand carefully under the wax paper and carefully turn the crust and pan over together, center the crust and carefully peel off the wax paper. Now add the filling, roll out the top crust the same way, peel off the top sheet of wax paper and lift the dough and wax paper together placing it dough side down over the filling. Turn under the edges of the crust seal and crimp. Cut a small hole in the center and about 6 slits around the pie for steam to escape. I like to sprinkle a little sugar on top of the pie before baking. Place either strips of foil or a piecrust edge protector around the edge of the pie, place the pie on a baking sheet and bake for 45 mins.in a preheated 425 F oven. After trial and error I’ve found that using a silicone pastry mat for rolling out the dough is best if you have one. The wax paper stays firmly in place and the clean up is easier, or better yet place the wax paper onto a un moistened silicone pastry mat if you have one. Also, using light weight metal pie pans are easier to transfer the dough into and result in a nicer crust edge. Pyrex pans are heavier, so its more difficult to transfer the bottom crust into the pan without tearing it also, since pyrex retains heat there is more of a chance for the crust edge to over brown. This dough is very forgiving and easily patched if it does tear by just pressing in together, no moistening with water is necessary, I know, I know, this all sounds very complicated. But really its not. I just tried to give detailed instructions to avoid any pitfalls. I’ve been baking pies for over 50 years and have always been known for making great pies. I always thought that precooking apples for a pie would result in a mushy filling. On the contrary, the apples are actually better this way. And the oil pie crust just simply tastes great, is tender and flaky and Is healthier than using Crisco or butter, not that you’re making a health food when you bake a pie, but it doesn’t hurt to use less saturated fat, I hope that you will give it a try. Happy New Year Everyone! Eddie This post was last edited 01/01/2021 at 17:38 | ||
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Post# 1102771 , Reply# 1 1/1/2021 at 14:25 (1,222 days old) by CircleW (NE Cincinnati OH area) |
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That pie looks very good! | ||
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Post# 1102782 , Reply# 2 1/1/2021 at 16:30 (1,222 days old) by pulltostart (Mobile, AL) |
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Post# 1102786 , Reply# 3 1/1/2021 at 17:02 (1,222 days old) by MattL (Flushing, MI) |
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After all the Christmas cookies and rolls the pie looks refreshing. I've been using Kelly's pie crust recipe but next time will give your oil version a try.
Happy New Year! | ||
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Post# 1102803 , Reply# 4 1/1/2021 at 19:18 (1,222 days old) by Ultramatic (New York City) |
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Post# 1102868 , Reply# 5 1/2/2021 at 08:13 (1,222 days old) by kevin313 (Detroit, Michigan) |
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Post# 1102897 , Reply# 6 1/2/2021 at 14:53 (1,221 days old) by Frigilux (The Minnesota Prairie) |
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Thanks for the detailed recipe, Eddie. Yours turned out beautifully! No wonder you're known for your pies.
If memory serves correctly, there was a time when America's Test Kitchen--at least I think it was them--sautéed their apple slices for the same reasons you mentioned. Pies are off my dietary list since joining Club Type II, but I may have to make one to gift to a friend. I've never made an oil crust and now my interest is piqued. | ||
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Post# 1102901 , Reply# 7 1/2/2021 at 16:02 (1,221 days old) by ea56 (Cotati, Calif.) |
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Eugene you are so welcome! Thats why I wrote such detailed instructions, in hope that someone would give it a try. I came up with my recipe after lots of research on line and You Tube. Then, as I often do I comprised my own version, after many pies. Kinda like my own “test kitchen”, LOL.
I’m really sorry to hear about your Type II diabetes. Our niece is a Type II diabetic and she can occasionally have some dessert. Maybe after you’ve become more comfortable with your medication and diet you’ll also be able to gradually introduce some dessert back in to your diet on occasion. I’ve been baking Apple Pies for David for over 39 years now and he’s always liked them, but he says this current version is the very best ever. And believe me, if he doesn’t like something he’ll let me know. The Oil Pie Crust is so easy and much less mess, especially using a silicone pastry mat and regular wax paper. No flour all over the place to clean up. Several months ago I made a post singing the praise of Pie Crust bags. Well, they are great too, but a cleaning them is another matter, more work than they are worth. Also, this crust is tender, flaky and tasty. I decided to try the precooked filling during this Summer. I like to do any baking in the morning during the hot weather, as soon as I get up. As you know, peeling, coring and slicing 3 lbs of apples is the most labor intensive part of making an Apple Pie. You can’t really do this in advance and hold the apples until the next morning, they will turn brown from oxidation. With the pre cooked filling on hand it only takes about 15 mins to mix the Oil Crust, roll it out between wax paper and put the pie together and get it in the oven. Problem solved and the house stays cool during the hot weather days. So there was a method to my madness and fortunately the results are even better than a traditionally made Apple Pie. Eddie | ||
| Post# 1103296 , Reply# 8 1/5/2021 at 18:57 (1,218 days old) by scoots (Chattanooga TN) | ||
Pardon if this has been mentioned
But when I have apples to peel, core, and slice, I use this peeler and it saves a huge amount of time and effort.
There are several makes, the one I have has a suction cup table grip and a metal frame. I've been using mine for 20 years and there's nothing like it. Just two tips: Make sure the flesh is firm or the apple will brake away from the fork it sits on, and if the flesh is very firm, push the crank in so that the tracker doesn't jump out of the screw thread.
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Post# 1103300 , Reply# 9 1/5/2021 at 19:25 (1,218 days old) by countryguy (Astorville, ON, Canada) |
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Post# 1103308 , Reply# 10 1/5/2021 at 20:56 (1,218 days old) by MattL (Flushing, MI) |
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I have one too, don't use much. Quicker to peel by hand and slice it the way I like. I cut the apple in half and use a melon baller to remove the core. | ||
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Post# 1103342 , Reply# 11 1/6/2021 at 00:52 (1,218 days old) by ea56 (Cotati, Calif.) |
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You know Matt I have to agree with you about peeling apples. The only difference is I quarter them after I peel then, then remove the core with a parring knife. I used one of these corers at my nieces once and it was more hassle than it was worth, But for someone that like them, good. Whatever is best for the person doing the job is what I say.
Eddie | ||
| Post# 1103364 , Reply# 12 1/6/2021 at 07:10 (1,218 days old) by mom11 (Dundee, MI) | ||
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Going to try both of your recipes. I've always made my apple pies the traditional way with raw apples. And my crust has always been the Crisco go to. Do you think the oil crust would work with Canola oil? Thanks for the detailed recipes. | ||
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Post# 1103371 , Reply# 13 1/6/2021 at 08:18 (1,218 days old) by ea56 (Cotati, Calif.) |
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Lisa
Canola Oil will work just fine. Any mild flavored vegetable oil. I use soybean oil. The recipe is originally from Mazola Oil, so of course thats what was called for, just don’t use Olive Oil, unless you want your crust to taste like olives.
Eddie This post was last edited 01/06/2021 at 12:12 | ||
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Post# 1106154 , Reply# 14 1/28/2021 at 22:58 (1,195 days old) by countryguy (Astorville, ON, Canada) |
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Eddie,
I made the apple pie using your recipe. It turned out pretty good. I am terrible at making pie crust but this one worked pretty good. I made the filling yesterday, made the dough and baked the pie today. I might try a different type of oil next time. I used Crisco and found the oil taste in the crust to be a little too strong for my liking but otherwise the pie tasted great. Gary
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Post# 1106155 , Reply# 15 1/28/2021 at 23:52 (1,195 days old) by ea56 (Cotati, Calif.) |
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Congratulations Gary, your Apple Pie looks great! I’m flattered that you tried the recipe.
As far as the oil, I use plain old Target Good and Gather Vegetable Oil and don’t find the flavor to be strong. I’m glad you found the crust easy to make.
I notice you used a ceramic pie pan. I personally find I get better results using a metal pie pan with this crust, but yours looks beautiful. It is more difficult to transfer the bottom crust into an heavy pan and you seem to have done a great job.
Eddie | ||
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Post# 1106169 , Reply# 16 1/29/2021 at 10:45 (1,195 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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For people who have problems making a pie crust or having problems putting it in the form (like me, I have a tremor) it's much easier to make an Italian style apple pie/cake. They are made with a batter rather than with a crust. There are a lot of varations on the theme, so I'm not sharing a recipe, but there are lots on the internet.
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Post# 1106170 , Reply# 17 1/29/2021 at 10:51 (1,195 days old) by ea56 (Cotati, Calif.) |
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Gary, One thought has occurred to me about the Crisco Oil having a strong taste to you. Did you use the Crisco Canola Oil?
I personally find canola oil to have an unpleasant taste and even more unpleasant scent when frying with it. I never buy or or use it anymore, even thought its supposedly better for you health wise.
If you used the canola variety of Crisco Oil this could be the source of the taste you don't care for. I prefer plain old vegetable oil derived from soybeans. But any mild flavored oil would work.
HTH, Eddie
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Post# 1106192 , Reply# 18 1/29/2021 at 16:18 (1,194 days old) by ea56 (Cotati, Calif.) |
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Re: Reply#16 Louis I’m sorry that the tremor you have makes it difficult for you to get the bottom crust into the pan. But there is an easy solution for this.
Make a Pat in the Pan Crust.
For One 9” Crust 1 1/2 cups flour 1/2 vegetable oil 1 tsp salt 1 1/2 tsp sugar 3 tbs. ice water Place the dry ingredients in a medium size bowl and blend with a dinner fork. Pour the oil into a measuring cup and add the ice water, briskly stir with the fork and pour all at once into the flour mixture and stir until it forms a ball. Place the ball of dough into a 9” pie pan and with your fingers press it into the bottom of the pan and up the sides evenly, forming and edge around the rim of the pan.
This crust can now either be pre baked in a 425 F oven for about 12-15 mins, but first prick the bottom and sides with a fork so it doesn’t bubble up. For extra insurance I place a piece of foil into the bottom of the crust and fill it with weights (I use dried beans, but rice works too, then save the beans or rice for use in the future). Fill with your favorite cream pie filling. Or use unbaked to make a Pecan or Pumpkin Pie.
or:
You can also make a fruit pie with this crust by placing the fruit filling into the unbaked crust and topping it with a crumb topping. A simple crumb topping recipe follows: In a medium size bowl blend together to make a crumbly mixture:
1 cup flour 1/2 cup cold butter cut into small pieces 1/2 packed brown sugar 1 tsp. cinnamon
Blend together with a fork or pastry blender into course crumbs and sprinkle evenly over the filling and bake at 425 F for 45 mins, or until filling begins to bubble up through the topping. Sometimes I’ll add about 1/2 cup of finely chopped walnuts or pecans to this crumb topping or 1/2 cup oatmeal, this is especially good with apples.
Eddie
This post was last edited 01/29/2021 at 17:50 | ||
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Post# 1106208 , Reply# 19 1/29/2021 at 20:55 (1,194 days old) by countryguy (Astorville, ON, Canada) |
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Eddie,
The label on the Crisco oil states derived from Soybeans. I alternate between buying Crisco and Mazola oils....maybe I'll try Mazola next time. I only have glass pie plates and the ceramic deep dish pan I used for this pie. When I made the filling, it appeared that there was too much for a standard size pan so that is why I used the deep dish ceramic pan. Gary | ||
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Post# 1106213 , Reply# 20 1/29/2021 at 21:58 (1,194 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Post# 1106250 , Reply# 23 1/30/2021 at 12:11 (1,194 days old) by ea56 (Cotati, Calif.) |
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Re: Repies #19 and 22 Gary, When I first started to make this kind of pie crust using oil I too was using Pyrex pie pans, although I did have a few old metal pans too.
I found that the Pyrex pans being heavy made it difficult to transfer the bottom crust into the pan by placing the empty pan upside down on top of the rolled out crust and flipping both the crust and the pan over in one movement.
Also, because the Pyrex glass retains heat more than aluminum or steel I found that the edges of the crust had a tendency to over brown, almost to the point of burning, even with foil placed around the edge of the pie before placing the pie in the oven.
I tried using some of my old metal pans and the crust came out so much better and it was a snap to flip the crust and pan over to get the bottom crust into the pan. So this is why I recommend using metal pie pans. But you certainly seemed to do a fine job with your ceramic pan. If your comfortable with this pan no reason to change.
I too thought that the amount of the filling was too much for a regular 9” pan, but as it happens its just the right amount. The beauty is that the top crust rests right on top of the filling and once the pie is baked there is no hollow gap between the top crust and the apple filling. And it didn’t run out onto the baking sheet I placed the pie on before baking.
Ken, I used to make my pie crust like your partner, only I didn’t use butter, just Crisco. It always came out good, but it is more work and much more messy than the Oil Pie Crust I started experimenting with several months ago. The Oil Pie Crust comes out tender and flaky, it just melts in your mouth. Both David and I prefer it over crust made with shortening and its healthier than using saturated fat. That being said I’m sure that you partner makes a hella good pie too!
If someone had told me that making crust this way was a good idea a year ago I would have been skeptical. But I’ve found that I was pleasantly surprised. And my husband, who I’ve been making pies for for almost 40 years now says these are the best pies I’ve ever baked. And this is from a man that sang the praises to my pie crust for years, In fact many years ago he wanted me to open a Pie Shop because he said my pies were better than anyone else's. He just now got up, and his first words to me were about how good the Peach Pie was that I baked yesterday. And believe me he would tell me if he didn’t like something.
I think that anyone that has good results with what they are doing in the kitchen should keep it up. But I’m always looking for new ways to make baking easier and better. Who knows what my next experiment will lead me too.
Eddie This post was last edited 01/30/2021 at 13:25 | ||
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Post# 1106305 , Reply# 24 1/30/2021 at 21:49 (1,193 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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I grew up w/my mom making oil crust...she did NOT have a hand for pastry so this was as good as it got. She had even altered the Betty Crocker recipe to make a little more crust so she could roll it easier. Oil crust is not a conventionally flaky crust, slightly more crumbly, but holds up well in the refrigerator and works nicely on an icebox pie.
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