A new season is here and the favorite foods of cooler weather are on my mind.
Last night reading over many recipes I have wanted to test, one that kept showing up was this piecrust recipe that calls for an egg and vinegar. So it seemed perfect for the start of a new season. My ways of baking can be wasteful as I sometimes try things without following the recipes. This morning’s test worked out very nice, so I’m sharing what I did.Please forgive me for not giving exact measurements for this apple pie recipe as I was experimenting.
I took a big pot and placed about 1 cup of white sugar and then guessed at the amount on cinnamon, probably 2 tablespoons. Then I added about one fourth cup of flour and peeled and cut up all sorts of apples from my refrigerator.Please don’t ask what kind—some were green and some were red, maybe 8 total. Sorry. Then I stirred and added about a cup of yellow raisins that I had on hand, and then I added about 2 cups of chopped pecans. It was starting to really smell nice, and reminded me of the pecan store, so I added about two tablespoons of vanilla and about three tablespoons of light corn syrup. Okay, so now it really smells good. I cooked it for about 20 minutes and then turned off the heat and let it cool. Last thing I added was the zest of one lemon. While that was cooling, I made the piecrust. I made two helpings of this recipe (separately) because this piecrust recipe is for an 8” pie and I wanted one bigger. I will have some left over, which is always nice.
2 cups of flour
2 cup of shortening
2 tablespoons cold water
¾ teaspoon salt
1 tablespoon white vinegar
Mix your salt with your flour and then blend in your shortening. Mix your egg with the water and vinegar and then pour that over the blended flour mixture. Press it all together and let this sit for a few minutes. Take about ¾ of one of the crust recipes and roll out with the Cookie Thing 1/8” thick between wax paper. Repeat with second crust recipe and refrigerate for about 30 minutes. After chilled, take out and position one in the bottom of pie dish, fill with the apples that have now cooled. Taking second recipe, place on top and seal and crimp the edge then bake in a 400 degree oven for about 30 to 40 minutes. This crust does drip, so I put a flat cookie sheet on the rack below the one the pie is on to catch the drippings.I was very pleased, it sort of surprised me at how good it tasted. I will definitely use this recipe again and hope you will give it a try.
All the best to you with your baking adventures! - Susan
I love to bake delicious cookies as well as decorate them beautifully. As far as taste and texture goes, the butter cream icing has always been my favorite over the royal icing. There are differences in applying both icings and I will do a piece on royal icing in the near future
For the sake of limited time and simplicity, I like to pipe the butter cream icing on the rolled out cookie and then use a variety of colorful cupcake liners for decorating a plate, dish or gift package of cookies. I find it to be appealing to the eye and the taste of the icing is very nice.
I hope you come back to visit our website often. Would love to hear about your favorite recipe or how you have found the Cookie Thing to be helpful to you. You can send me your thoughts, pictures and ideas to email@example.com. If you have visited us at Williams-Sonoma and tasted a sample cookie and would like to know more about it or the recipe, just send me a note. Will be posting more recipes and ideas soon. Enjoy your baking! - Susan