A long post about a simple Apple Pie

I got some left over pie crust dough from last night’s Onion Pie experiment. I could say that I had some ready made buerre manie but it would be considered injustice to the dough. He was made to hold heavy and thick fillings, and heavy and thick fillings he shall hold!

left over pate brisee

Still hung over about that Onion Pie last night, I decided to do something similar… And that would be Apple Pie.

Yes, apple pie. Probably the most baked pie in the US and the most popular pie here in the Philippines (blame it on Jolibee and Mcdo). Apples are quite cheap too. They sell for the minimum of php10 each. I got mine at 12 each.

A little history. The first time I baked Apple pie for my friends and family, they did not really went gaga over it. I heard comments like “It’s not very… creamy.” Or “Needs more of that sticky stuff.” Then it hit me. I must imitate the pie served at those fast food joints to satisfy my target market. After all, food is all about preference.

I googled Jolibee apple pie and Mcdonalds came up.

That’s the Mc Donald’s apple pie looks like.

A little side note though, it’s rumored that there are very little actual apples in that apple pie. The general public believes that Chayote is used as an extender.

No, they're not ugly granny smith apples.

Chayote is a very common vegetable here. It has a very neutral flavor so it is often eaten with shrimp and pork (this was actually our lunch this afternoon). It tends to absorb any liquid it’s simmered and take it’s taste too. That’s why they’re perfect as an ‘apple pie extender’ and when I think about it… it does have the same texture of a cooked apple… I have not tried cooking apple pies with this veggie yet (maybe I’ll try soon) and I have nothing against it. I think it’s a sneaky way to make your child eat veggies!

With that said, people still buy the fast food pies mainly because they taste good. It wouldn’t bee a good apple pie it it didn’t have sticky and gooey stuff in it. It kinda brainwashed a whole nation thinking that that’s the ‘real’ apple pie.

Or is it?

Fail lattice is fail. Not to mention the color...

I did the ‘sweet and gooey’ apple pie before and they were epic. Until now, my friend keeps telling me that he loved that pie more than any other pie I baked.

I did not have a chance to take a pic just after slicing it simply because it got devoured as soon as the filling oozed out. The pie plate was licked clean so I guess this recipe’s a keeper.  You’d think I’ll never make apple pie any other way again. I guess so but the thing is… I get too cocky sometimes and try to do too much. I wanted to do those apple pies you see when you search ‘apple pie’ on google images. That’s actually what I did on the first time but I wanted to do a version that my friends and family would love.

Now back to the present!

I made extra pate brisee cause my left over was not enough.

After cutting the fat in the dough. I used Pork Lard by way.

If you didn't know by now, adding vodka works great on pie crusts.

Vodka is used in Pie Crust as 50% of the total liquid. Since vodka is alcohol and alcohol evaporates in high temp it will result to a more flaky crust.

The less the water, the better.

Add ice cold water, little by little just to get the dough to hold together. It’s still gonna be pretty loose so you have to knead it in a lightly floured surface. Not too much though, just until the dough binds together.

The apples I used are Fuji apples. They are less tart than granny smith and less sweeter than Washington. They’re somewhere in the middle of the two. The flesh however is spongier compared to the two and obviously has more moisture content.

HARVESTED FROM THE PEAK OF MOUNT FUJI. loljk

As I said I wanted to make the granny smith method of the apple pie so I just mixed them with brown sugar and cinnamon and placed it on the crust.

Too much?

I’m aware that adding sugar will macerate the apples. I didn’t care since I proceeded on baking them immediately.

Baked the pie until the apples were fork tender.

Feels like warm apple pie...

Venting holes

This slice looks like it was made from pure win!

Not really 😦

I thought I got was I was looking for but as soon as I tasted it, I did not dare take another bite. The apples were like flavorless and very dry… Yeah, it macerated in the pan while cooking and here’s the proof.

Take note of the leaking juices and the hollow dome.

You can see how much moisture the apples lost. All the juices that leaked out resulted to the great shrinkage of the apples. Look how much space was left on the top 😦

And the apples…

As dry as a dandruff...

The apple pie is still half untouched. No one wants to eat it. I feel pity for the apples and to me also.

Granny smith apples are hard to come by here so I guess I’ll stick to these.

The sugar, water and cornstarch mixture kinda seals in the moisture of these darned apples. Well after this long and sad blog, I still have a few apples here and I’m gonna make them tomorrow. I’ll turn them into locally appreciated apple pies… gooey and sweet 🙂

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