Sunday, October 30, 2011

American As

When it comes to baking, I'd call myself a capable amateur. My cookies are usually moist, my pound cakes buttery, and my cupcakes— while poorly iced—relatively delicious. I've been slowly acquiring the materials needed for various cakes, tarts and loaves, but my aspiration? PIE.

Here's the problem. I can pâte a brisée with the best of them. In fact, I made delicious apple hand pies a few weeks ago. But getting that perfect pie crust—no shrinking, no thin spots, no jagged edges—that was my goal.

Let me introduce my best attempt so far: the apple pie.

I found a rather stunning and unique recipe after realizing I didn't have lemon and wasn't going outside again. This one uses a sort of caramel sauce to seep through the lattice crust and flavor everything inside. SOLD.

How did it go with the bottom crust? I just chilled the shit out of some dough and quickly and firmly floured it about a thousand times. I've tried a few ways of getting the crust inside the pan, but in the end the only way that works for me is rolling it up on my French rolling pin and plopping it down inside the dish.

Bubbling caramel. If you're in a kitchen with caramel bubbling away, and you don't try some, you're a better person than I.

My first ever lattice crust.

Caramel meeeeeelting into the pie.

About 10 minutes before it was done, I pulled it out for an egg wash bath and a sprinkle of cinnamon sugar. My apartment smells like butter and sugar and I'm going now.

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