Mmm, Pie
G. Grod asked for an apple pie several weeks ago. I finally worked up the nerve–I don’t think I’ve ever made an apple pie, or a double crust pie. It’s definitely a make-ahead; it takes at least 4 hours to cool.
I used different recipes from Cook’s Illustrated for the pie and the dough, which has a secret ingredient. It’s not a pretty pie, but it smells good. I’ll be serving it with Cedar Summit’s cinnamon ice cream.
November 17th, 2008 at 6:50 pm
Let me guess…you used the Cook’s recipe that calls for vodka in the dough?
November 18th, 2008 at 2:42 pm
What a coincidence! Last week my younger son asked for a pie and we made it together. It was my first from scratch pie, crust and all, and it was blueberry. I’m planning to blog it some time soon…
Why did I not think to use Cook’s Illustrated? We favor the hard cover year end editions over the individual magazines. They have taught us a lot about cooking and baking from scratch.
Have a great day!
November 18th, 2008 at 8:12 pm
I used the Cooks “Best Recipes” recipe a few weeks ago AND served it with the same kind of ice cream. That’s just, like, so freaky or whatever.
I’ve made pie a few times in my life, and I find that rolling out and transferring the top crust to the pie is the most difficult part. Last time, I rolled it between parchment paper and then unfurled that over the pie — I think this was a Cooks tip — and it went much more smoothly than in the past. It still wasn’t a perfectly beautiful pie, but it was delicious so it hardly mattered.
November 20th, 2008 at 1:21 am
Cinnamon ice cream? I’m going weak in the knees!
November 28th, 2008 at 9:22 pm
It is not UGLY. Bite your tongue.