Demystify the Pie- Hands On Class
Ingredients, Equipment, and Recipes
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Work along with Liz:
You are welcome to work along with Liz during class to make one pie dough recipe and one fruit pie. If you plan to join Liz in preparing a pie, please have your ingredients measured and prepared as instructed below before class.
Your camera position: If you would like Liz to view your work, position your device camera so that it can look down on your work during class. I set my laptop onto a box or stack of books and tip the camera down.
Ingredients
Dough
Recipe from "The Art of The Pie"
2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
Fat options:
8 Tablespoons of butter, very cold (Kerry Gold is recommended)
8 Tablespoons of leaf lard, very cold (Amazon has many brands)
OR
14 Tablespoons butter, very cold (Kerry Gold is recommended). Liz will be using all butter in class.
8 Tbs of ice water-have ice cubes on hand
Recipe from "The Art of The Pie"
2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
Fat options:
8 Tablespoons of butter, very cold (Kerry Gold is recommended)
8 Tablespoons of leaf lard, very cold (Amazon has many brands)
OR
14 Tablespoons butter, very cold (Kerry Gold is recommended). Liz will be using all butter in class.
8 Tbs of ice water-have ice cubes on hand
| dough-art_of_the_pie.docx |
Apple Pie Filling
*please have your apples cut as directed before class begins
About 10 cups heritage apples -(leave skin on) quartered and cored, chunk them up into pieces you can comfortably eat (about 1/2 inch thick). Place in a large bowl and toss with 1 tablespoon of artisan apple cider vinegar or fresh lemon juice. This will keep the apples from turning brown before baking. Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Corland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinklin on top of the pie
Egg Wash
1 egg white plus 1 tablespoon water, fork beaten
sugar for sprinkling on crust
*please have your apples cut as directed before class begins
About 10 cups heritage apples -(leave skin on) quartered and cored, chunk them up into pieces you can comfortably eat (about 1/2 inch thick). Place in a large bowl and toss with 1 tablespoon of artisan apple cider vinegar or fresh lemon juice. This will keep the apples from turning brown before baking. Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Corland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinklin on top of the pie
Egg Wash
1 egg white plus 1 tablespoon water, fork beaten
sugar for sprinkling on crust
| apple_pie-art_of_the_pie.docx |
Equipment
2 large mixing bowls-one to mix dough, one for pie ingredients
1 cup dry measuring cup, 1/2 cup measuring cup
2 cup liquid measuring cup, 16 ounce glass with 4 ice cubes
1 teaspoon measure
small whisk or fork
small bowl for egg
1 pastry brush
9-inch pie plate-metal, glass, or disposable
1 cup dry measuring cup, 1/2 cup measuring cup
2 cup liquid measuring cup, 16 ounce glass with 4 ice cubes
1 teaspoon measure
small whisk or fork
small bowl for egg
1 pastry brush
9-inch pie plate-metal, glass, or disposable