I made a from scratch traditional apple pie last night for a holiday party tomorrow. When i rolled out the bottom crust, it ended up slightly short on one side and I just left it alone. Basically the edge of the dough came right to the edge of the pan. I added the filling, which included brown sugar which was not softened beforehand. So, I had some clumps of brown sugar in there, though the apples were fully coated. Then when i added the top filling i forgot to add underneath the 2 Tbsp of butter that the recipe called for, I dont think this will make all that much difference though. When I crimped the top crust with the bottom i tried in that spot to get the two crusts to connect. Then when I baked some of the filling oozed out and some seemed to have gotten between the bottom crust and tha pan. I have a clear glass pan so I can see that area looks like it has filling on the outside of the crust. So, I have 3 questions:
1. Would the brown sugar clumps make any difference? I would assume they would soften as they heat up and end up just incorporating into the "sauce" of the filling
2. Will the lack of 2 Tbsp butter make a difference?
3. Will that oozing filling make my bottom crust soggy?
Any thoughts would be nice. Obviously I will find out when we cut into it tomorrow, but if everyone thinks this one will be sub-par, I may make a new one tonight :)
Here is the recipe that I used.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening (recommended: Crisco)
- Ice water
- Filling, recipe follows
- Serving suggestion: warm with vanilla ice-cream
- 1/2 cup to 1 cup all-purpose flour
- 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
Preheat oven to 375 degrees F.
In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.
Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.
Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.
Yield: 4 to 6 servings