Math is so very embedded in the food, clothing and housing components of Family and Consumer Sciences, I think that it is o.k. to have fun with it occasionally.
Here is the recipe for my Salted Oatmeal Caramel Apple pie "PI"
I would like to note that last year I did some demo's for pie crust on You tube. I have since changed my recipe from shortening to butter. I really do believe that although this much fat is really not good for anyone a source that is not hydrogenated will be slightly better. I used shortening because it had the least amount of moister in it. Butter works well too and actually has more flavor even though some say flavor in crust is a no, no.
This is a recipe for 4 crusts. I like to make single crusts ahead of time so that I have them on hand. I put wax or parchment paper between them, in pie pans and freeze them. These work for my emergency quiche meal. If you do not have many pie pans I often find them at the dollar store. If I bring these somewhere or donate them I don't care if I get the pan back and they are nice and sturdy. (I often donate pies to church for their annual farmer's market.)
Also remember that when you make a pastry to always use a pastry blender for a flaky crisp crust. As you are adding water make sure that you feel your crust. Two things are key to great crust, the pastry blender and the correct amount of water. Do not be afraid to adjust the moisture from this recipe. Believe it or not sometimes flour brands can make a difference.
Single crust pie
1/3 cup Butter
1 1/4 cup flour
1/2 t salt
use pastry blender to blend into pea size chunks
4-7 Table spoons water (add using pastry blender until moist enough to hold dough together) Your crust should be moist enough to pinch together. Do not over mix as this will develop the gluten (protein in wheat) and make it tough and chewy.
Shape into ball, roll out so that dough is one inch larger than pan, fold into 1/4s, place in pan, tuck excess dough so crust is the same shape as the pan, Flute.
Pie crust for 4 single crusts
1 1/3 cup butter
4 1/4 cups flour
1 1/2 t salt
use pastry blender to blend into pea size chunks
16-20 Tablespoons water (add using pastry blender until moist enough to hold dough together) Your crust should be moist enough to pinch together. Do not over mix as this will develop the gluten (protein in wheat) and make it tough and chewy.
Shape into four balls. Roll out crusts so that is one inch larger than pan and place in pie pans, fold excess dough under to be somewhat round like the pan, flute, stack with parchment or wax paper wrap in freezer wrap of tight container. (Keep one out for this tasty pie)
Fruit portion of pie
6-7 apples (I use half Granny Smith and Half Gala)
2/3 cup melted butter
1 cup brown sugar
1 1/2 cup oatmeal
2 Tablespoons flour (to thicken the fruit)
1 t cinnamon
1/8 t all spice
1 t salt
Cut slice and peal the apples (I use an apple corer and slicer and then peel them).
Place half of your slices in the pan and half in a bowl.
Mix topping in a separate bowl.
Melt the butter in a medium size bowl (1 minute in microwave)
Add the brown sugar and mix until all is moist, then add the oatmeal, flour & seasonings. Mix until all is moist from the butter. Sprinkle 1/4 cup of mixture onto apples in the pie pan, place the remaining apples in the pie pan and then put the remaining mixture over the apples. You may have to press down the first scoops to fill the cracks but make sure the top layer has a crumbly look. Place your pan on a jelly roll pan in case of boiling over. (Saves the bottom of you oven!)
Bake for 20 minutes at 425 degrees
turn down heat and bake for 40 minutes at 350 degrees
Note: you can used purchased pie crust but there is nothing so tasty as a home made crust and NO Preservatives! And yes I do notice my oven is not heating evenly. ;-)
With love from your retired FACS teacher,
Happy PI day! Jane
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