Variations on Apple Pie

My basic apple pie filling comes from the Four & Twenty Blackbirds cookbook.  I've used this filling in a lot of pies.  Here is a pie that uses it and one that does not.

 

The first pie I tried to do a cinnamon roll crust with my usual pie crust.  In the end, it tasted fine, but didn't have the texture I was hoping for.  If I were to try this again, I would buy some puff pastry and use that for the "cinnamon roll"ing on top.  I may try to work on this one some more though and see if I can find a way to make it from scratch to use in contests.

The second pie was one that Grant and I made at a cooking class that we went to at the Chopping Block during à la carte Chicago.  I made this one for my dad's birthday.  It was really good.  I used a lot more apples than we used in the class (they gave us three apples that were barely larger than crab apples) and it turned out a lot nicer.  Below are the ingredients and directions from the class, but I recommend using 2 or 3 decent sized apples.

 

Ingredients:

1 pound Granny Smith or golden delicious apples, peeled and sliced 1/8 inch thick 

1/3 cup granulated sugar 

1/2 teaspoon ground cinnamon 

Pinch salt 

1 egg 

1/3 cup granulated sugar 

1/4 cup all-purpose flour 

1/2 cup heavy cream 

3 tablespoons calvados or brandy 

Powdered sugar, for garnish 

Directions:

Preheat the oven to 375°.
Roll the disk of dough out onto a floured surface into a 10- to 12-inch circle. There will be some overhang. Place in a tart pan with a removable bottom, cut away the excess dough and crimp the edges. Chill for 15 minutes in the refrigerator.
Cover the dough with parchment paper. Place either pie weights or dried beans on top of the parchment paper and bake the crust until light golden brown, 15 to 20 minutes. Remove from the oven and cool.
For the filling, toss the sliced apples with the sugar, cinnamon and salt. Artfully arrange the apple slices in the partially baked tart shell so they overlap in concentric circles.
Bake on a parchment-lined sheet tray for about 20 minutes, or until the apples are almost tender. Remove the tart from the oven and allow to cool a bit.
While the tart is cooling, prepare the custard. Whisk the egg and sugar together in a mediumsize bowl until thick, ribbony and pale yellow. Whisk in the flour, heavy cream and liquor. Pour the custard over the apples.
Return the tart to the oven and continue to bake until the custard is puffy and golden brown, about 25 minutes. When a knife is inserted into the center of the tart, it should come out clean. 8. Allow the tart to cool for about 10 minutes, cut into slices and serve garnished with a dusting of powdered sugar. Serve warm.

Piece out!
Justin

Lake County Fair Results 2017

This year I entered 5 pies and one cookie.  My Chocolate Chip cookies that took First Place last year (I figured I should at least try to defend their title) came in Third Place.  I had also entered the Oatmeal Cookie Division, but they spread out larger than 3" and would have been disqualified.  The only other Oatmeal cookies there looked like my dogs' vomit and the only Snickerdoodles there were so bad they weren't even given a ribbon, but I hadn't even thought of entering that category after the Great Snickerdoodle Conspiracy of 2016.  Anyway, you're here about pie.

For the Blueberry Class, I entered my Blueberry Lemon Mascarpone Pie.  I was so certain that this pie would take Grand Champion for the Pie Division, after the success of last year's Blue Hawaii Pie. It took Third Place.  The comment from the judges was that it would have placed higher in the Cheesecake Class.  So, apparently, this blueberry pie is better than cheesecake.  I guess I'll take that as a compliment.

For the Other Pie Class, I entered the Lime Chili Meringue Pie.  This pie took Second Place.  The comments from the judges were "Beautiful Meringue" and "nice strong lime flavor."

For the Apple Class, I entered a Cheddar Crusted Apple Pie.  This pie also took Second Place.  The judges comments were "nice decoration" and "crust on the tough side."  I did use my own recipe for the filling; but if you would like the recipe for the crust, I used this one: http://www.foodnetwork.com/recipes/nancy-fuller/apple-pie-with-cheddar-cheese-crust-2406188 

For the Cherry Class, I entered a Golden Cherry Pie, using my Sweet Cherry Pie recipe with Rainier cherries.  This pie won First Place.  The judges liked my crust and the lattice, and they appreciate my use of Rainier cherries as something different.

For the Custard Class, I entered my Butterscotch Custard Pie.  This pie won First Place and also Grand Champion for the Pie Division.  This was a complete shock.  Out of all of my pies, this one is the one I would have given Third Place.  But I guess it really does come down to the opinion of the judges.  And like my dad, who first requested a butterscotch pie for Father's Day, they like butterscotch pie.  They called it "Gorgeous!" They said the topping was "very tasty" (it was literally whipping cream, sugar, and a stabilizer to help it look pretty for a few days).  They said the custard was very unique (it is literally directly out of a Better Homes & Gardens cookbook from 1983).  But I guess when the cookbook says "All-Time Favorite Pies," it meant it.

I didn't enter the state fair this year, due a conflict with some travel, so I guess it is time to start thinking about next year.

Piece out!
Justin

Illinois State Fair Results 2016

I entered three pies into the Open Culinary Department at the Illinois State Fair this year, as well as one entry in the Pumpkin Pie Special Contest.

My Taffy Apple Pie took first place in the Apple Class.

My Peach Paprika Pie took first place in the Peach Class.

My Triple Berry Pie did not place in the Berry Class.  The top three, including the champion of the Pie Division, were traditional blueberry pies.  I wish I could have made my Blue Hawaii Pie, but with the lack of refrigeration, I don't think it would last the 24 hours from the time I drop it off until it would be judged.

My Pumpkin Spice Latte Chiffon Pie also did not place in the Pumpkin Pie Contest.  The judge thought the espresso overpowered the pumpkin.  Also, after an almost 4 hour car ride, I do not think the chiffon was as nicely set up as it is when it is fresh out of the refrigerator.  The winners of this contest also had more traditional/vintage pies.  However, I take some consolation in the fact that the first place and third place winners from 2015 also did not place.

Now on to new ideas for next year...

Piece out!

Justin

Lake County Fair Results 2016

This year I entered 4 pies and two cookies.  My Chocolate Chip cookies took First Place.  It is the recipe my family has used for years and they are really good.  My Snickerdoodles took Third Place.  Also, my family's recipe and now the victim of what is clearly a conspiracy...  Anyway, you're here about pie.

For the Blueberry Class, I entered my Blue Hawaii Pie.  This pie won First Place and also Grand Champion for the Pie Division.  What everyone, the judges and more importantly my mother, seems to like about this pie is the freshness of the blueberries.  I also got a positive comment on the crust.

For the Apple Class, I entered my Taffy Apple Pie.  This pie also won First Place.  Though the top crust was criticized for being too thick.

For the Other Pie Class, I entered the Chocolate Truffle Tart.  This also won First Place.

For the Pumpkin Class, I entered the Pumpkin Spice Latte Chiffon Pie.  This won Second Place.  But I am not surprised.  On the entry tag, there is no place to write the name of your pie.  So with comments like "Not a 'pumpkin pie' flavor" and "filling soft," I think there were expecting a traditional pumpkin pie.  This is definitely not that.  I also had to laugh because a comment here also complained about the crust, which is the same crust as the Blue Hawaii.

So, now, I guess it is time to focus on my pies for the state fair...

Piece out!
Justin

Cranberry Ginger Pear Apple Pie

I made my first pie five years ago today.  I had been watching Pushing Daisies and was hungry for pie.  We had received a fruit basket from my in-laws for Christmas and some of the pears were about to go bad, so I decided to make a pie.  I had no idea what I was doing.  I mixed some flour, butter, sugar, and maybe an egg together and made something of a crust-like consistency that I then pressed into an eight inch cake pan.  The filling was pears, apples, dried cranberries, brown sugar, and ginger ale.

Today, I used actual pie making techniques and revisited the ingredients of the original pie.

Ingredients:

3 Granny Smith apples

3 red pears

8 oz of fresh cranberries

5 tablespoons of Pie Filling Enhancer

1/4 cup + 2 tablespoons of sugar

1 teaspoon of fresh grated ginger

Directions:
Peel and slice the apples and pears.
Toss them in the two tablespoons of sugar.
Pulse the cranberries, 1/4 cup of sugar, and ginger in a food processor five times.
Combine the cranberry mixture, the apple-pear mixture and the Pie Filling Enhancer.
Pour into a crust.
Place a lattice crust on top.
Brush with milk and sprinkle with sugar.
Bake for 20 minutes at 425oF, rotate, reduce the temperature to 375oF and bake for another 30 minutes.
Allow to cool.

The original pie was more like fruit soup in a bread bowl as opposed to a pie.  My equipment has also improved.  I how have a Fruit & Vegetable Peeler, Corer & Slicer.  Instead of a cake pan that came in a bakeware set from Walmart, I have a handcrafted French pie dish from Emile Henry.  And I actually own trivets, instead of setting the pie on a pot holder to cool.

The new pie is really good.  The cranberries and ginger add a little bit of punch to flavor.  There is a bit of a crispness left to the apples and pears that add a variety to the texture.  There is nothing wrong with this pie.  I will probably make it again next year to celebrate the anniversary, but there is nothing outstanding about this pie that would make me want to make it all year round.

Piece out!

Justin

Apple Cider Custard Pie

My latest modification of the Grapefruit Custard Pie by Four & Twenty Blackbirds was the Apple Cider Custard Pie.  I replaced the cup of grapefruit juice with a cup of apple cider and the three tablespoons of Campari with three tablespoons of Calvados.

I made the mistake of not paying too close of attention; and when I turned down the oven, I turned it to 275oF instead of 325oF.  After the cook time was up, I realized my mistake and turned it back up and cooked it for an additional 15 minutes.  I think the crust would have held better had I cooked it for the correct amount of time at the correct temperature.  (Also, the picture is from day four, so the pastry has gotten a little soggy.)

The flavor was incredible.  It had the sweetness of the apple cider and a little bit of kick from the Calvados.  This is definitely a pie I will make again, only I'll do it right next time.  It is a nice change from a traditional apple pie that still maintains that apple flavor you expect from a pie in October.

Piece out!
Justin

RLHS 2015 Pie Baking Champion

Two weeks ago, the staff of the school where I teach had a chili cook-off/pie bake-off/costume contest.  I decided to go with the Taffy Apple Pie.

This time, I precooked the apple filling to avoid having a crust dome.  In a saucepan, I combined the apple slices (this time using 3 Granny Smith and 3 Gala), 2 tablespoons of lemon juice, 2 tablespoons of sugar, and two tablespoons of Pie Filling Enhancer.  I cooked it over medium heat until the apples softened.  Then I stirred in the peanuts and put it onto a sheet of foil on a sheet pan to cool.

If you do this, let it cool ALL THE WAY.  I did not and the filling started heating the crust before I could even get it in the refrigerator to set up.  Needless to say, my crust did not hold its shape.  However, I did not have a crust dome.  So, the plan worked...  kind of.

Anyway, my Purple Pieman from Porcupine Peak costume came in second.  But, my Taffy Apple Pie took first place by one vote.

So, I got this sweet apron.

Piece out!
Justin

Taffy Apple Pie

It's that time of year again.  Apples are cheap and Affy Tapples are filling displays at supermarkets.  As I was walking by a display last weekend, I thought that I can make that into a pie.

Ingredients:
6 large Granny Smith apples
1 lemon
1 cup  + 2 tablespoons of sugar
1/4 cup of water
1 stick of butter
1/2 cup of cream
1/3 cup of brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
2 tablespoons of King Arthur Flour's Pie Filling Enhancer
1 cup of chopped peanuts

Directions:
Peel, core and finely slice the apples
Juice the lemon and toss the apples in the lemon juice and 2 tablespoons of sugar.
Add the cup of sugar and the water to a saucepan on medium-high heat.
When the sugar dissolves at the butter.
When the caramel turns coppery, remove from heat.
Immediately add the cream to the caramel while stirring.  Be careful, it will bubble and sputter.
Allow to cool while you finish preparing the apples.
Stir together the brown sugar, cinnamon, nutmeg, salt, and Pie Filling Enhancer.
Add this mixture and the chopped peanuts to the apples and toss to cover the apples.
Pour the apple mixture into a bottom crust.
Pour the caramel over the apples.
Cover with a top crust and refrigerate for 15 minutes.
Do a milk wash on the top crust and sprinkle with sugar.
Bake at 400oF for 25 minutes.
Reduce the heat to 375oF and continue baking for 30 minutes.
Allow to cool entirely on a wire rack.

I used flour instead of Pie Filling Enhancer and the filling didn't turn out quite right.  Using Pie Filling Enhancer instead of flour will fix that problem.

This pie is delicious!  It tastes exactly like an Affy Tapple.  If eating caramel apples covered in peanuts is your idea of fall, you have found your new favorite pie.  This pie is fun (definitely not as pretentious as a Salted Caramel Apple Pie) and is guaranteed to make you smile.  I'm no orthodontist, but I also think this should also be safe for people with braces.

Piece out!
Justin

Apple Rose Pie

Three years ago, I bought my mom two rose bushes for Mother's Day.  I did a whole rose theme: roses on the giant gift bag, roses on the card and roses made out of apples on the pie.  I had seen a video someone posted on Facebook and figured I could do it.  And I did.  Since then, this has become my tradition for Mother's Day.

Early May is not the best time to work with apples.  So, only make this your Mother's Day tradition if you hate yourself and enjoy swearing in the kitchen.  You need to use a peeler to slice the apples, since an apple peeler doesn't slice them thinly enough to make them in to petals.  This would be three million times easier if you had fresh apples in the autumn, but in early May apples tend to be mealy and fall apart easily when you slice them so finely.

I set the "blooms" made from 3 to 4 red delicious apples into an easy yogurt custard.

3 eggs

1/2 cup of sugar

1/2 cup of plain yogurt

1/4 cup of flour

1 teaspoon of vanilla

1/2 teaspoon of cinnamon

Then, I bake them at 400oF for 40 minutes.  I tried doing a layer of salted caramel under the custard last year, and it just turned into a soupy, gross mess that fell apart on the plate.  So now, I keep it simple.

This pie doesn't pull a lot of flavor from the apples, so almost all your flavor is going to come from the custard.  I really like how this custard recipe firms up and holds together, other smoother custards would most likely not hold the "blooms" once you slice it.

Piece out!
Justin

Grapefruit Custard Pie

Yesterday, I made the Grapefruit Custard Pie from The Four & Twenty Blackbirds Pie Book, by Emily Elsen and Melissa Elsen, to share with my family at Easter brunch.  This is the third recipe that I have made from this cookbook.  The first two were the Salted Caramel Apple Pie and Maple Buttermilk Custard Pie that I made as mini-pies for Thanksgiving 2014.  

So far, this cookbook has produced perfect fillings.  The custards are smooth and the fruit fillings aren't too juicy.  If you are looking for a pie cookbook that strays from the standards, but yields consistently amazing and wonderful pies, buy this book.

The flavor of this pie is refreshing and light.  I hate grapefruit, but I loved it.  My husband, who hates sweet pies, ate a whole slice without complaint.  The recipe can probably be switched around with other citrus juices and/or different alcohols.  So, expect to see an amaretto sour pie in the next few weeks... 

Piece out!

Justin