Buy buy Miss American pie; Thanksgiving 2011
Is there anything more American than apple pie? The soldiers in World War II fought for “mom and apple pie” and the term “as American as apple pie” have lead the apple pie to be a cultural icon.
I am certain they were not talking about those pre-baked pies you buy with those overtly sweet fillings. The apple pies roots in Colonial America were probably related to the Dutch settlers of New York and Pennsylvania, although today it is the state pie of Vermont. The original apple pie was made with little or no sugar as this comodity was not yet readily available. Using too much sugar in apple pie is a sure way to lose the true flavor of the apple. The varietal of apple best suited to the making of the perfect apple pie is up for debate and highly regionalized. Most bakers, pastry chefs and accomplished pie masters prefer a combination of varieties to get the flavor and texture just right. In New England it’s the Northern Spy, on the West Coast it is the Granny Smith and a Mid-west favorite is the Arkansas Black. Here in North Carolina there are an abundance of apple varieties, available from early summer until well into January. Here is a perfect way to use those jewels of North Carolina agriculture to make the best apple pie for Thanksgiving. Check out the video for making pie crust.
North Carolina Apple Pie by Joseph V. Fasy
Vodka pie crust developed from Cooks Illustrated
2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
1 tsp salt
2 TBS sugar
12 TBS cold unsalted butter, cut into 1/4″ slices
1/2 cup solid cold shortening, cut into big pieces
1/4 cup cold vodka
1/4 cup cold water
1. Process 1 1/2 cups of the flour, the sugar, and the salt in thefood processor just until combined.
Add butter and shortening and process until dough starts to collect in lumps, resemble cottage cheese, and all flour is coated (about 15 seconds).
Scrape processor bowl with spatula and redistribute dough around blade.
Add remaining flour and pulse until mixture is evenly distributed and the mass has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.
Sprinkle vodka and water over mixture. Use rubber spatula to fold and mix, pressing down on dough until it is slightly tacky and sticks together.
Divide into two balls, wrapping each in plastic wrap and pressing into 4″discs. Refrigerate at least 45 minutes, or up to 2 days. Extra freezes well.
Use plenty of flour when rolling out; don’t worry as much as you would with typical dough that using too much flour will make it tough. It will be fine. Don’t worry if it’s really moist. Will be more pliable.
6 c. North Carolina Apples(Arkansas Blacks and Winesap)
peeled, cored and sliced 1/4″
2 Tbls. Flour
1/2 cup white sugar
1/4 cup light brown sugar, packed
1/4 teas. Salt
1/8 teas. Fresh grated nutmeg
1/4 teas. Siagon cinnamon
1/4 teas. Lemon zest
1 Tbls. Lemon juice
2 Tbls. Unsalted butter
Pre-heat oven to 450 degrees
Combine apples, flour, sugars, spices and lemon juice
Heap into bottom crust and dot with butter
cover rim with foil and bake in 450 degree oven for 15 minutes, Reduce heat to 350 and bake for 55 minutes longer
Allow to cool 3-4 hours before cutting