With a nod to Marta's post on pi, here are some thoughts on pie.
My daughters often exclaim "I like pie!" for no apparent reason. I just googled to see where the expression comes from. The first hit I clicked was a page of comments posted on this blog. The second was a definition in Urban dictionary, although in my experience the phrase is used on a more random basis than to avoid being drawn into an uncomfortable topic of conversation. Oh well, all I can say is...I like pie! :)
I baked an apple pie yesterday. To my delight, the pie was quite tasty - and more surprisingly, the crust was edible! Woohoo!!! (First biscuits, and now pie - what will turn out next in my magical new world of baking, I wonder?!) I wanted to take a photo and show off my creation, but alas The Ginger absconded with my camera (she's in New York on her school trip).
I used the recipe in the Betty Crocker 40th Anniversary Edition Cookbook. (Miss Ninja gave me this for Christmas when she was in Grade Primary - the school holds an annual bazaar where parents and teachers donate good, used items and then the kids buy them for a few cents and also get them gift wrapped. It is a fabulous idea and the kids are so proud of themselves for buying their own presents.)
10-Inch Apple pie
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Dash of salt
10 cups thinly sliced pared tart apples
3 tablespoons butter
Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 servings; 580 caleries each.
Standard Pastry for a 10-Inch, Two-Crust Pie:
1 cup shortening
2 + 2/3 cupes all-purpose flour
1 teaspoon salt
7 to 8 tablespoons cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into two flattened rounds on lightly floured cloth-covered board.
Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.
I followed the recipe quite closely, although abandoned the fork early on and finished tossing with my fingers. Also I put an ice cube in a cup of cold water and took tablespoonfuls from that. Maybe that provided the extra oomph to make this pie turn out (unlike so many others that came before...)