Tag Archives: pie crust

Apple Pie Perfection

8 Feb

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.


Easy Cheesy Quiche

25 Jan

Good quiche should be fixable from what you have on hand. I don’t really use recipes for quiche. I just throw in whatever is sitting in the fridge. Quiche is my—I don’t feel like going to the grocery fall back meal. Here is a basic recipe—that was really delicious—but add in your own goodies to make it even better.

Preheat Oven to 350*

6 eggs
½ cup cream
½ cup ricotta cheese or cottage cheese or even cream cheese
½ cup flour
1 tsp. salt
½ tsp. pepper
½ tsp. rosemary
½ tsp. crushed garlic
pinch sage and red pepper
½ cup shredded sharp cheddar
¼ cup grated parmesan cheese
4 strips cooked ’til crispy bacon

1 pie shell—recipe below or use a pre-made one—9″ deep dish.

Bake pie shell for 15 minutes. While it is cooking throw all your ingredients in a bowl and blend really well. This is one of those recipes where a kitchen aid makes it extremely easy. Pour the batter into your pie shell and cook for approximately 45 minute or until lightly browned with small fissures along the top.

Options: add some lightly steamed broccoli or spinach. Add ham or chicken instead of bacon, add more cheddar or even Swiss cheese instead. Use whatever is in the fridge. I think using cream or at least ½ and ½ makes it better. This will serve six and a small salad or steamed veggies make it a great and easy meal. It keeps well in the fridge and can be reheated in the microwave one slice at a time. I even like the leftovers for breakfast.

Pie crust:

2 ¼ cups flour
½ tsp salt—3/4 if you don’t use your bacon grease.
1/3 cup butter–cold
1/3 cup cold shortening—bacon grease is best for a savory pie, you can pour your hot grease in your pie pan and put it in the freezer for a few minutes to chill. Then scrape it up and add it to the flour mixture. The little bits of bacon only add flavor and character.
5 Tbs. cold water—possibly one more if your ingredients don’t hold together

With a pastry cutter blend shortening and butter into the flour and salt until you have little peas of dough. Slowly add water and mix—you want to mix as little as possible while forming dough. Form it into a ball, wrap it in plastic and let it rest for at least 15 minutes in the fridge. Roll it out on parchment or wax paper—again less work will yield a much flakier crust—place it in your pie pan and bake as directed above.





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