Pammie's Pantry

Hi Everyone,

I have been cooking, professionaly and otherwise for 50+ years. I started cooking when I was nine years old. My first attempt was an apple pie. My mother never allowed us in the kitchen (she hated cooking and was of the opinion that she would spare us the agony as long as possible), she was taking a nap. I wanted to make a pie for my Dad. I pulled out the old cookbook (two volumes, Meta Given's, Modern Encyclopedia of Cooking, circa 1952, and proceeded to make a pie. I had watched my grandmother make pies, and it didn't seem that difficult. With the recipe I found in the cookbook I made pie crust for a two crust pie. I did not understand pastry and thought the more you rolled it out - the better it would be. I assembled the pie, and put it in the oven. I was very proud of myself. I picked up the flour canister by the lid, and the lid came off, spilling five pound of flour all over the floor. I knew my mother would be really upset if there was a mess - so I got a dishrag, and water and attempted to clean it up. When my mother awoke, she discovered me with a dishtowel wrapped around each bare foot, skating through the paste on her kitchen floor. The pie smelled delicious!! My mother was fit to be tied and luckily my Dad got home before she could administer too much bodily harm. Then the argument began! My Dad dutifully ate a piece of pie, smiling while trying to cut and chew through the crust. The filling was actually delicious. When we later moved out of that house there was still a layer of hardend paste in the cracks around the baseboards. Not bad for my first attempt.

The following is my perfected version of an apple pie. Let me know how you like it.

Pammie's Favorite Apple Pie
Pie Crust
2 1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) cold, unsalted butter
1/4 - 1/2 cup ice water
Combine dry ingredients. Add butter and work with hands until it resembles coarse meal. Add ice water; a little at a time, until the dough just holds together. Press the dough into a flat circle and wrap it with plastic wrap. Refrigerate at least one hour. The dough may be frozen.

After at least one hour, remove dough from refrigerator and divide in half. Place on floured board, and shape it quickly into a thick round disc. Roll the dough out for the lower crust, starting at center and rolling outward with even light pressure in all directions to obtain a circle about 1/8 inch thick. Place in pie pan and trim. This is a very short dough and tears easily, but is easily mended by pressure from your fingers.

Pie Filling
8 or 9 tart medium apples
1 tbsp. flour
3/4 to 1 cup sugar, depending on tartness of apples
1/2 tsp. cinnamon
1 tbsp. butter
1 tbsp. lemon juice, if needed
Peel and quarter apples, remove cores and cut into uniform slices about 1/4-inch thick. Mix flour, sugar, and cinnamon and toss with apples. Arrange the apples compactly into the pie crust, fitting the wedges tightly. Dot top with butter and sprinkle with lemon juice. Roll out top pastry; fold in half, fold in half again, and trim point off for steam vent. Brush rim of lower crust with water. Lay top pastry over pie; centering trimmed point in the middle; gently unfold pie crust; trim edge to 1/2-inch beyond rim of pie pan with knife or kitchen shears. Fold extending pastry under edge of lower pastry and press to seal. Let rest 10 minutes, then flute edge. Brush top of pie with a lttle water and sprinkle lightly with granulated sugar. Bake in a hot oven (450 degrees F.) 15 minutes, then reduce heat to moderately slow (325 degrees F.) and bake an additional 35 minutes longer or until apples are tender and juice is beginning to bubble out of vent. Cool on rack 1 to 2 hours before cutting. Serve plain or with cheese or ice cream. 5 to 6 servings. (You may need to wrap the edge of the crust with aluminum foil if it begins to get too brown.

Yes, this is a lot of trouble but worth every minute of it. Making an apple pie can be quite zen-like. Enjoy the moment and the sense of accomplishment when serving.

This particular pie crust/pastry recipe, although tricky to handle is wonderful. I use it all the time. I use it when I make Quiche, and for the crusts of my Cheesecakes. It also makes a wonderful savory pie.

Any Questions? Let me know how you fared.