I've only been playing around with pie recipes for a couple of years now, but I think I've found one I'm sticking with. It comes from an apple pie recipe, but you could substitute any filling.
It comes courtesy of John Michael Lerma, a cook I've seen compete in many pie competitions on the Food Network.
If you go to his site, you'll see that he's a very easy-going guy, which sets me at ease in a part of cooking that I'm not always comfortable- baking from scratch. He's also very talented, as you'll see if you try this recipe:
Grandma's Secret Apple Pie
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 40 min Level:
Intermediate
Ingredients
Crust:
3 cups all-purpose flour
1 tablespoon dark brown sugar
1 teaspoon kosher or Hawaiian salt, crushed (I just use reg. salt)
1/2 cup butter flavored all-vegetable shortening, chilled and cut into small pieces
1/2 cup cold unsalted butter, chilled and cut into small pieces
1/2 cup cold water
Cooking spray
1 egg yolk plus 1 teaspoon water, beaten, for egg wash (I skip this step entirely-seems trivial)
Filling:
4 large or 6 medium Granny Smith apples, about 2 pounds (to make 6 cups sliced apples)
2 tablespoons freshly squeezed lemon juice
2/3 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 large egg
1 1/2 tablespoons good quality bourbon (I skip again, because we never have bourbon around)2 tablespoons butter
Vanilla sugar, for sprinkling, optional (skip- you have to like, order it online or make it ahead of time, way too much forethought for me- lol)
Crust Preparation:
Preheat oven to 400 degrees F.
Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.
Couple notes- I never use a pastry blender, just my fingertips, works way better for me. I add the water a little faster than drop by drop, otherwise I'd be there all day! Also, I roll the dough out onto a Silpat, and then the flip the Silpat over onto the dish (and then later, the top onto the pie). Makes it waaaay easier to move the fragile dough.
Preheat oven to 425 degrees F. (Earlier it said to start with 400 degrees F, I don't know why pastry chefs ease up to the correct temp, I just start with 425 degrees. Also, at this point, I put both the top & bottom of the pie crust in the fridge to chill while I make the filling. Put saran wrap on pie-covered dish, top of dough will already be wrapped in plastic wrap from before.)
Filling Preparation:
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). (this has made my life sooo much easier: Back to Basics Apple Corer & Peeler)Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.
(One final tip- the edges of my pie crusts start to get dark about halway through baking time. Lay a piece of aluminum foil over the top for the remainder of the baking time & the crust won't get any darker!)
Enjoy! And feel free to change up the filling:)
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