Basic Pie Dough

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Its a wonderful 25 degrees outside with a wind chill of 11. A light coating of snow is on the ground and the sky is grey. With that said, I think winter has finally arrived. This time of year is very popular in baking for the holidays and I can’t wait to share some baked goods and recipes for the gluttons out there reading this.

I’m keeping those post short and sweet. Thanksgiving is tomorrow and I have a ton of cooking and baking I still need to get done before I head off to work for the evening. If you’re planning to make a pie (perhaps a pumpkin or apple) I really recommend you make your own pie dough. If you’re in a hurry or really can’t find the time to do so and decide to get the pillsbury ready pie crusts then no worries. You know how I am with making everything from scratch. You can make this dough ahead of time and freeze it until future use. This only takes about an hour and half to make (most of the time goes into the dough resting in the fridge). You will be happy you took the extra time to make the dough yourself in the end.

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Prep Time: 10 Minutes

Total Time: 1 hour 10 Minutes

Mise en Place:

-2 1/2 Cups AP Flour

-1 teaspoon Salt

1 teaspoon Sugar

-16 Tablespoons Butter (2 Sticks), cut in chunks

-1/4-1/2 Cup Ice Water

Method of Prep:

-In the bowl of a stand mixer using the paddle attachment, combine dry ingredients. Blend in the butter until flaky.

-Slowly add water until the dough forms. (You can switch to the dough hook attachment if you find that works easier.)

-Roll the dough into a ball and cover in plastic wrap. Chill in the refrigerator for at least 1 hour. Allow to sit at room temperature for 10 minutes before rolling to make it easier when rolling.

Enjoy!

**I usually par bake my crust before inserting pie filling. Just bake about 20 minutes or until lightly colored on 350 degrees. If you choose not to do so, just bake according to pie recipe instructions.

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Apple Crumble

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My Grandmother seriously makes the best apple pie in the world. I finally got the recipe from her to share on the blog so everyone can use it for the holidays. I changed the recipe up a wee bit because her recipe is very sweet (lots of granulated sugar in it). I switched to brown sugar and instead of using a pie dough recipe, I made a (grain free) crust which is why I’m calling this recipe a crumble and not a pie. You will understand when you see the texture after its done cooking.

I will include both recipes (Grandma’s and mine) in this post. If your not into the grain free eating trend or could give ten shits less about how much sugar you’re consuming, then you can use the original recipe.

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Grain Free/Gluten Free/Low sugar/Dairy Free/Vegan

 

Mise en Place:

Crust:

-2 C Almond Flour

-2 T Maple Syrup

-1/4 C coconut oil, melted

-1/2 t Baking Soda

-1/2 t Ground Cinnamon

-Dash Nutmeg

1/8 t Salt

Apple Filling:

-3/4 C Brown Sugar

-2 t Cinnamon

-6 Apples, Peeled and sliced

 

Topping:

-1/2 C Brown Sugar

-1/3 C Butter

-1/4 C Almonds, chopped

1/2 C Cashews, chopped

 

Method of prep:

-Set oven at 350 degrees.

-Mix all the crust ingredients together. Press firmly into greased pie pan. Bake 15 minutes until crust is golden brown.

-Take the sliced apples and mix them together with the filling ingredients.

-Once crust is finished, allow to cool to room temp. Pour apple filling onto crust. fill the pan up as high as it will go. (Don’t worry about there being too many apples, as the pie cooks, the apples will shrink and sink.)

-Take the ingredients for the topping and mix together in a bowl. Crumble up by hand. Spread the crumble on top of the apples evenly.

-Turn oven up to 450 and bake for 10 minutes.

-After 10 minutes, turn oven back down to 350 and bake an additional 45 minutes.

-Pull out and allow to cool for 10 minutes. Pairs great with vanilla ice cream!

Enjoy!

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For Grandmas not (Gluten free) version:

Apple mix (filling):

-See above

 

Topping:

-1/2 Cup Granulated Sugar

3/4 Cup AP Flour

-1/3 Cup Butter, cut into cubes

 

Method of prep:

-Follow the instructions above on how to assemble. Use a recipe for a regular pie dough instead of my grain free crust.

-Bake @ 450 for 10 minutes and 350 for 45 minutes.

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