Really, what was I thinking to do several pies in the span of several hours? It was doable, of course, but exhausting when the activity was sandwiched between back-to-back events all weekend.
1) Apple Crisp with Pie Crust Bottom (Again)
My browsing partner had requested a second iteration of my Apple Crisp, thus prompting the orchard stopover of the previous day. Admittedly, I was quite apple-d out, but agreed anyway since I had one too-thin crust chilling - in the most literal sense - in the freezer anyway.
My browsing partner had requested a second iteration of my Apple Crisp, thus prompting the orchard stopover of the previous day. Admittedly, I was quite apple-d out, but agreed anyway since I had one too-thin crust chilling - in the most literal sense - in the freezer anyway.
This creation needs no explanation, for its composition is practically identical to the version compiled the previous weekend.
The sole differences lay with the species of apple used and the filling quantities being somewhat scaled for repeatability.
The sole differences lay with the species of apple used and the filling quantities being somewhat scaled for repeatability.
Jonagold from Williams' Orchard
Ingredients:
- 413 g apple (2 Jonagold + 2 Cortland)
- 27 g lemon juice
- 25 g granulated sugar
- 40 g brown sugar
- Cornstarch
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Cortland from Williams' Orchard
Notes
- Learning from my first trial, the amount of apple was increased from 706/2 = 353 g to 413 g. This was a 17% increase in apple filling, which made up for the slight hollowness last time around. It was also just the quantity of apple that would be fully covered by the crumble layer.
- As opposed to the late season Ginger Gold and juicy Rave, I used farm fresh, in-season Cortland and Jonagold. The white-fleshed Cortland was sturdy and aromatic, with exceptionally mild apple flavours. Meanwhile, Jonagold was sweeter and juicier, being yellow-fleshed. The duo made for apple chunks that retained their shape after baking. Due to their relatively mild properties though, the presence of warm spices was accentuated; the signature apple-y qualities weren't particularly prominent.
- About two teaspoons of cornstarch were added initially. After observing the aftereffects of macerating, I added one more teaspoon of cornstarch and mixed well. This served as insurance such that the juices would coagulate once baked.
- Surely enough, results were consistent with the previous iteration. The surface was golden, the juices bubbling from underneath, and the overall concoction aromatic and enticing.
- Served warm with a scoop of vanilla ice cream, my dessert was an unexpected hit at the Thanksgiving dinner! Consistent with feedback received, the crisp could have spent a few more minutes in the toaster oven to attain optimal temperature. Despite being warm, it wasn't toasty enough to encourage instantaneous dissolution of the vanilla ice cream scoop placed on top. This was, perhaps, the sole regret in the manner in which it was served. Nevertheless, the dessert was met with anticipation and enjoyment - sensations that fuel my sense of accomplishment. Within a matter of minutes, all slices have been portioned and devoured, much to my shock.
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2) Pie Crust
For the first time since attempting pie crust, I took to the food processor to facilitate preparation of a double batch. I had learned the hard way that such a portion was tragic to prepare manually, thus prepared cubed butter for blitzing. While cutting the block on a cutting board was easier than ripping off chunks with the block in one hand, it undoubtedly softened the butter in the process due to increased handling.
For the first time since attempting pie crust, I took to the food processor to facilitate preparation of a double batch. I had learned the hard way that such a portion was tragic to prepare manually, thus prepared cubed butter for blitzing. While cutting the block on a cutting board was easier than ripping off chunks with the block in one hand, it undoubtedly softened the butter in the process due to increased handling.
I also wished I had watched Claire Saffitz's Apple Cheddar Pie in advance of preparing the crust. Despite having no qualms whatsoever about SK's pie crust recipe, I made several mistakes when using the high power apparatus
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