Lovers of pie, The New York Times has got you covered. Check out today’s Dining & Wine section for a variety of articles about pie, including 20 summer pie recipes, a pie debate and an amazing graphic to teach you how to build a better apple pie.
I typically do not post recipes, but this pie seemed to be a hit, so here goes:
Stars in Your Eyes Whiskey Apple Pie
Your favorite double crust pie pastry, divided (I really like the pate brisee from “Martha Stewart’s Baking Handbook”)
6 or 7 apples, depending on their size (I used a combination of Granny Smith and Fuji)
2 TBSP all purpose flour
1/3 cup sugar
1/2 TSP cinnamon
1/2 TSP nutmeg
1/4 TSP cloves
1/4 TSP ginger
1/4 TSP salt
1/2 Cup bourbon whiskey (I used Jim Beam)
2 TBSP lemon juice
2 TBSP butter, cut into small pieces
I start off by making my pie crust, dividing it, and then letting it chill in the refrigerator while I peel and cut the apples into slices.
In a medium sized saucepan, whisk together the sugar, flour, spices and salt. Whisk in the bourbon whiskey and lemon juice until evenly blended. Cook the mixture over medium heat, whisking frequently, until the mixture just boils and thickens slightly. This will happen quickly.
Add the apple slices and stir with a rubber spatula or wooden spoon until the apples are evenly coated. Continue to cook for about three minutes. Remove the pan from the heat and let the apples sit until they have cooled down, 15 to 20 minutes.
Preheat your oven to 425.
While the apples are cooling, roll out one of the pie crusts to fit in a 9-inch pie pan. I like to flute the edges of my crust at this point. Put the pan and crust in the freezer for five or ten minutes while the apples cool.
Once the apples have cooled, remove the pie crust from the freezer and pour in the apples. Dot the apples with the butter pieces. Put the whole thing back in the freezer while you cut out the top crust.
Roll out the second crust and use a star cookie cutter to cut out as many stars as possible. If you’re good with the cookie cutter, you can probably line everything up right and not have to re-roll the scraps. If you feel like you don’t have enough stars, re-roll. I re-rolled three times for the pie I entered in the Pie in the Park competition, and I don’t think it hurt the crust at all.
Remove the pie from the freezer and arrange the stars on top however you like. I like to start with an outer layer of stars and work my way in to the middle. You can use a little water or beaten egg as ‘glue’, but I typically just smoosh the very ends of the stars together where they touch and it seems to hold up. Once the stars are in place, beat one egg and brush the top of the pie. I like to add a little sugar at this point for shine and an ever-so-slight crunch.
Put your pie pan on a cookie sheet and bake it for 25 minutes at 425. Turn the oven down to 350 and bake anywhere from 35-45 minutes longer. My pie was only in the oven for 35 minutes. Check your pie frequently to make sure it’s not burning.
Allow the pie to completely cool before serving.
Long weekends mean baking for me. I’ve had the desire to bake a ton of stuff for a while now, but I haven’t had the time. My weekends have been so full lately that the only time I spend in my apartment is to sleep.
So with the Fourth of July approaching, I started thinking about what I could bake. My husband’s aunt and uncle invited me, my husband, my sister-in-law and her boyfriend over to their house in New Jersey for a little barbecue, so I knew I had to bake something.
I settled on two things; an apple pie and vegan cupcakes.
The apple pie would be easy enough to make. I’ve made several of them throughout my baking career. But I didn’t want it to be the same old, same old pie, so I started looking through various recipes to find something that was a little different.
The winning idea came from “Martha Stewart’s Baking Handbook”. In it, she features a blueberry pie with a top crust made up of stars cut out of pie dough. I was really craving an apple pie, so I decided to use Martha’s apple pie recipe and put it in the star pie crust.
I followed the pie recipe pretty closely, although I added ginger and cloves to Martha’s somewhat paltry cinnamon and nutmeg spiciness. The pie turned out great.