Sarah’s 18th birthday is today!!! How did the time go so quickly? I think it went quickly because she has been so much fun. She likes to bake and craft, so of course we had to make a special treat to take to school. Sarah has IB Calculus first block and it is a small class with a great teacher–not just because she let’s the girls bring in goodies, but she loves math and helps the girls love math too (it is an all girls school in case you were worried about the boys being ignored.) I linked this up over at Hollie Rogue’s Photo Friday link up party. It is a great place to see and be seen. click on over there to see what’s new.
So what should we make? One of Sarah’s favorite desserts that I make is an apple custard tart. I’ll definitely be making that for the blog sometime, but we have been seeing these adorable apple pies baked in the apple on Pinterest. We saw one at Testado, Provado e Aprovado , it looked both easy and wonderful, so I only changed it a little. Our test Pie was delicious, even though it broke open. I think we carved the inside out a little too much. Here is our version:
Pie crust: adapted from the kitchenaid manual.
2 1/4 cups all-purpose flour
1 1/2 tsp. salt
1/3 cup shortening –I use coconut oil, which is solid instead of Crisco solid.
1/3 cup cold salted butter
5 or 6 Tbs. cold water, add a very little bit more if the dough won’t hold together.
Put all ingredients except water in bowl. With either the paddle attachment on the kitchen aid, or a pastry cutter, cut shortening into flour until it is like crumbly pea gravel. Then slowly add water and blend until the dough just holds together. Gather it in a ball, wrap in plastic wrap, and place it in the fridge to chill.
Now cut the tops off the apples, not too far down. Cut the apple top up and peel the skin off those pieces. Now leaving the apple skin intact with about 1/4″ of apple left to give it some strength. First cut out the core, throw out the core pieces, and save the rest. We sprinkled lemon mixed with a little water on the apple pieces to keep the brown down. Make sure your apple pieces are cut up into small pieces. You will have more apple than you need, so don’t worry about doing it perfectly.
Mix in a bowl, not with apple yet:–for 8 apples, obviously less for fewer more for more!
1/2 cup sugar –I like raw sugar it has more flavor.
1/2 cup flour
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla
In a small bowl put a heaping 1/2 cup of apple bits and 2 Tbs. of the sugar flour mix. Mix them until the apple is completely covered. Put the coated apples in one of the hollowed out apples, add some bits of butter on top about 1/2 Tbs per apple. Repeat with the other apples and set aside while you roll out the pie crust dough. Pre-heat the oven to 375*
Separate the dough into two pieces, on a floured surface roll out half the dough until it is about 1/8″+ thick. Try to roll and handle the dough as little as possible, so that it stay flaky. We used a circular plastic container that was about 5″ in diameter as a cookie cutter, cut out as many tops as you can with the first batch of dough. Add the leftover dough to the second half, and roll it out again and cut out the rest of your tops.
The tops need a small vent to let steam escape. We use a mini flower cookie cutter and then put the scrap back on the crust as decoration. Put the tops on the apples, don’t worry about pressing them in place they will naturally fold around the top as they bake.
Bake for about 40 minutes, when the crust looks golden brown in a bubbling syrup they are done. Let them cool for at least ten minutes before serving.