Happy Pi Day, people, or in this case, Pie Day!
Here's my story and I'm sticking to it. The other half loves pie. If she could have birthday pie instead of birthday cake, she would. And actually, she does. AdRi is a pie aficionado. There are several rules in the pie playbook at Casa de Lelo y AdRi:
• Pies must be made from scratch. Storebought pie crust? Why even bother.You may be scoffing at the rules. Alas, they are ours and ours only. But that means there’s been plenty of focus on perfecting fruit pies, to our own tastes, and I like to think we’ve got it down.
• Pies must not be super sweet. If making a pie from a recipe, cut the sugar short. You want to taste the fruit, not the sugar.
• Which brings us to fillings: no chocolate cream butterscotch pies. Good pie is about the fruit. Which brings us to…
• Fresh local fruit in season makes the best pie. Peach pie in August? You betcha. Blueberry pie in June? Delish. Apple pie in September or October? Devine. Which brings us to the eternal question…
• Who uses canned fruit pie fillings? Yuck.
• Freezing above described local fruit is perfect for winter pies.
First of all, props go to Shuna at eggbeater for introducing her piecrust technique and recipe. It's a keeper. I swear by it now, and have written about it here on the blog before, along with step by step photos. Super simple ingredients, but freezing everything, along with the bowl you make your piecrust in, is ingenius and effective. Butter, flour, salt, sugar and ice water: the best, flakiest and easiest piecrust I’ve come across, it’s all about the technique.
And for the Keep It Simple, Stupid Apple Pie? Also known as KISS Apple Pie? It’s all about keeping it simple and using the best ingredients. And this is perfect for mixing those delicious Hood River valley heirloom apples like Elstar, Gravenstein, Lubsk Queen and Spitzenberg, with a little bit of spices and sugar, and baking up a pie full of perfection.
Follow the links above for the crust. As to the filling:
8 cups of sliced, peeled apples (once sliced squeeze half of a lemon over them to keep them from turning brown)Then mix into the apples, tossing to coat. Prick the bottom crust of your pie with a fork, then pour in your apple mixture. Add your top crust, pinch the edges and cut a few vents for steam to escape, then bake in a 425 degree oven for one hour. After 40 minutes, check the pie and if the edges are darkening, throw a few pieces of foil over just the crust edges to prevent them from burning.
½ cup sugar
1 T cinnamon, ½ tsp ginger, a shake of nutmeg or allspice and a smidgen of cardamom
2 tablespoons cornstarch
About the pan: I love my stone pie pans. I’m confident that my bottom crusts will be cooked through when I use them.
Thank you, Alana, for inspiring Pi Day! Go check out the other pie recipes and while you're there, poke around her site. Lots of great recipes and ideas. Happy pie!
Update: Welcome to all of my visitors from Serious Eats, and thank you for recognizing my photo as Photo of the Day!
And check out where else my photo shows up today!