Apple Cream
Nicole is in town from San Francisco. Jewelz is in town from Houston. Tammi and I are very excited to see the both of them. It’ll be a slumber party!
Nicoles favorite pies are in cherry or apple form. I looked up apple pies and found one that calls for vanilla and cream. It sounded tasty so I decided this weeks would be apple vanilla cream.
The recipe is Frankenstein. I did a double crust from a recipe in the Bon Apetit Desert Cookbook. I pulled the filling from a recipe in cooks.com. It’s attributed to CW. Thank you CW:)
The crust!
2 1/2 cups unbleached all-purpose flower
1/2 tsp. salt
10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes
1/2 cup solid vegetable shortening
3 tbsp. (or more) ice water
The filling!
Preheat oven to 400°F.
Line a pie dish with the bottom pie crust. Mine became a 4 piece jigsaw puzzle. Todays bottom crust was not pretty. Amazingly, the top crust wasn’t as bad. And it was room temperature. Advice – roll out the dough while it’s still cold.
Wash, peel and core apples. Arrange thinly sliced apples in the bottom pie crust.
Combine all remaining ingredients, mixing well. Pour mixture over apples. Cover pie with second crust; crimp or flute edges and cut slits in top, creating vents to allow steam to escape.
Brush the crust with milk, cream, or an egg wash.
Bake for 45-60 minutes, or until apples are tender (check through the center vent). Make sure to check it at 45 minutes to see how the crust looks. If it’s got a nice tan to it, I might be time to remove from the oven.
After I pulled the pie from the oven, a small group of us went to the Salt Lick in Drifwood for some BBQ. We came home to a very pleasant desert, garnishing with vanilla ice cream. The pie is still slightly warm, the apples held up well and didn’t go mushy. It has a good hint of vanilla and cinnamon. The crust is a nice, flaky crust. My friends like it. I want another piece…
pieofthebeholder 