Happy Pi Day!
Every year I promise myself I’m going to do something super clever for March 14. Then SXSW rolls around and I get lost in a totally different kind of geekery. Luckily for us all, Minion Lil Jenni came to the rescue last night with a recipe for good, old fashioned, Apple Pi. In honor of Stat Trek Week, she even made one Pi that would be extra tasty with a cup of Earl Grey, hot.
By Jennifer Imhoff-Dousharm
2 1/2 cups flour
16 tbsp unsalted butter,
1 tsp salt
1 tsp brown sugar
3 to 6 tbsp water, very cold
2/3 cup sugar
3 tbsp flour
1/4 tsp ground allspice
1/8 tsp nutmeg
1/2 tsp cinnamon
3 pounds apples, 1/4-1/2 inch thick slices
1 1/2 tbsp brandy
1 tps vanilla extract
1 egg yolk
1 tbsp cream
Combine flour, almonds, salt and brown sugar, pulse to mix.
Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter.
//freezing the butter for at least 20 min prior to using makes for flakey awesome results!
Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together.
// If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and mix thoroughly
Remove dough onto a clean surface and create two disks about 2-3 inches
Wrap each disc in plastic wrap and refrigerate at least 1 hour.
Combine sugar, flour and spices in large bowl.
Use your hands and mix in the apples so they are well coated.
Add brandy and vanilla extract last and again mix thoroughly
Remove one crust disk from the refrigerator.
//Let sit at room temperature for 5-10 minutes to avoid cracking
Roll out to a 12 inch circle; about 1/8 of an inch thick.
Gently place on to a 9-inch pie plate, lining up the fold with the center of the pan.
Roll out second dough disc
//Here’s where it gets uber fun and instead of a boring slice, you can cut in any type of design you want. Cookie cutters work great for this!
Spoon in apple filling, mounding slightly in center.
Pinch top and bottom of dough rounds firmly together and trim excess dough
Stir yolk and cream in small bowl to blend. Brush over top of pie.
Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F.
Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes,
//Line the rims with aluminum foil or a pie protector if the edges are browning too quickly.
Kitchen Overlord’s Minion “Lil Jinni” is a student of informatics and network security, full time mom, and a primary organizer of Vegas 2.0. When not herding hackers and children or contriving shenanigans, she is a guild leader, a Trekkie, a Whovian, a Brown coat, and an Isis agent.
You can stalk her via twitter at: @lil_jinni
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