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May
2007 — New
Pie-making video availabe online!
During a book tour
appearance in Portland, Maine in the summer of 2006, Joyce shared her
apple pie recipe with viewers of WCSH.
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Joyce's Apple Pie
Recipe
"My mother left me many things. her energy and optimism. Her love
of gardens and babies and heartbreak songs and wild outfits. Her reverence
for a good story told over a a good meal with friends. And her rolling
pin. Thirteen years after her death, I still miss my mother every day
of my life. When I miss her most, I take out six tart apples, a stick
of butter, half a cup of Crisco, three cups of flour, salt, sugar, cinnamon,
ice water, and a trusty red box of Minute tapioca. And then I make pie..."
[Photo
taken in Nyack, NY by reader and forum visitor, Irene!]
Filling:
3 pounds (6 to
7) tart, firm apples
Apples - MacIntosh,
Cortland, Empire, or Granny Smith, peeled, cored and cut into chunks.
Pieces should be not too small, or you'll end up with applesauce for
your filling.
1/4 cup sugar
2 tbsp fresh
lemon juice
1 tsp ground
cinnamon
Crust:
3 cups all purpose
flour
1/2 tsp salt
1/2 cup Crisco vegetable shortening (not butter-flavored) or real lard
1 stick plus 1 tbsp chilled unsalted butter, cut into pieces
1/3 to 1/2 cup ice water
2 tbsp Minute Tapioca
1 tbsp milk or half and half
1 tbsp sugar
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| 1. |
To
make filling: In a largebowl, combine the apples, sugar, lemon juice
and cinnamon. Let stand, stirring occasionally.
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| 2. |
Preheat
oven to 400. To make the crust: in a large bowl, mix the flour and
salt. Using a pastry blender, work in the shortening and one stick
of the butter until the mixture resembles coarse crumbs. Sprinkle
1 tbsp of the water over the flour mixture, stirring gently with a
fork. Continue adding the water just until the dough holds together.
Add only just enough water to hold together... dough will be crumbly,
but it's best not to make it so wet the dough easily forms a ball.
Shape the dough into two balls, one slightly larger than the other.
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| 3. |
Place
the smaller ball on a sheet of wax paper and use a lightly floured
rolling pin to roll the dough into a 12-inch circle. If the dough
sticks to the rolling pin, dust it lightly with more flour. Lay a
9 to 10-inch pie pan face down on top of the circle. Flip the pan
over and remove the paper. For the top crust, roll out the remaining
ball of dough, once again on wax paper, to form a 14-inch circle.
Do not roll dough more than necessary. You can patch where needed.
Flakiness is good!
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| 4. |
Sprinkle Minute
Tapioca on the bottom crust. Add the filling, mounding in the center,
and dot with the 1 tbsp butter, broken into tiny bits. Lift the
wax paper with the remaining crust and flip it over the filling.
Peel back paper. Trim the edges of the crusts and pinch together
the top and bottom crusts. Optional: roll out the trimmings and
cut into decorative shapes -- hearts, leaves, ??? Brush pie with
milk, and arrange the shapes on the crust. Sprinkle with sugar.
Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes
or until golden brown. Serve warm, with French Vanilla Ice cream.
Makes 8 servings.
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Order
the Joyce Makes
Pie Video and I'll talk you through, step by step.
RECOMMEND JOYCEMAYNARD.COM TO A FRIEND
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