This is generally the time of year when my thoughts turn into holiday menus - what I will be cooking and baking. Baking is generally number one on my list. I usually decide what I am actually going to bake before I decide on what the main entree is going to be.
Last Thanksgiving I cooked a huge dinner at my parents' home, although I was not in the mood to do anything my mother insisted for two reasons: first, she did not want me to be alone and be miserable (I really did not want to be bothered with any one last year) and second, she just did not feel like cooking and thought it was time someone else assumed those responsibilities. Once my mother has made up her mind about something, she can be one tough cookie.
So I planned the menu, shopped for the food, cooked a fantastic meal, and baked. When I say "baked," I mean I really baked. Not just one dessert; there were many desserts including apple pie, pumpkin cheesecake, coconut custard pie, and a chocolate layer cake for my nephew because, of course, there wasn’t enough dessert on the table or anything he liked, so it had to be something chocolate. All that work kept me busy for a couple of weeks and I was grateful to be kept busy at that time.
This year I am going to continue the tradition Irwin and I started so many years ago: having Thanksgiving dinner in our home. Irwin and I always had Thanksgiving dinner at home; many were invited and a good time was had by all throughout the years. We were happy to share our home with so many of our family and friends who we both loved dearly and I am very grateful to have all those wonderful memories to fall back on. Irwin loved to have a house filled with people he loved and who loved him back.
I am keeping things simple this year. Yes, my home will be filled with people I care about and who care about me, and yes there will be fantastic food, and of course I am going to bake. Instead of making many desserts I am sticking to the basics and that basis is going to be good, old-fashioned apple pie.
It always seems that no matter what you make for dessert, the apple pie always goes first. So that is going to be my only dessert this year. Along with the recipe I am using this holiday season I have listed some tips that will help you in turning out the best pies that you have ever eaten.
Pie Troubleshooting Guide
The dough cracks when I try to roll it
The dough is either too dry or too cold. If it seems to be crumbling apart, work a few sprinkles of water into it--a squeeze bottle works well--but try to handle it as little as possible. If it merely cracks at the edges when you run the rolling pin over it, it probably just needs to warm up a little. Allow it to sit on the counter for a few minutes, but don't let it get too warm, or the layers of fat will melt together and your crust will not be flaky.
The dough sticks to the rolling pin
Chill the dough before trying to roll it out. Lightly flour the counter top and the flattened ball of dough. Keep dusting the pastry lightly on both sides as you roll. You don't want to work in more flour, but you can always brush off excess from the dough. Pastry cloths and rolling pin covers are also available. These are made from thin machine-washable cotton, and they will help prevent sticking dough; be sure to lightly flour the cloth and the cover before using them. You can also roll the dough out between sheets of waxed paper.
The crust doesn't brown on the bottom
Cover the edges of the crust with aluminum foil, and place the pie on the bottom oven rack. Begin baking at a relatively high temperature (425 to 450 degrees F), then reduce it after 20 minutes or so. The initial high temperature will help the crust to brown, and reducing the temperature will allow the filling to cook thoroughly before the crust burns. Even better: invest in a baking stone. Bake the pie--on a baking sheet to prevent spills--directly on the hot stone.
My crust is soggy
Brush the bottom crust with beaten egg white or heated jelly before pouring in your filling. Or try partially or fully baking crust before adding the filling. Partially baking the bottom crust can be a challenge if you're making a double-crust pie, but it can be done--you just won't get a good seal between the top and bottom crusts.
The crust is too pale
Increase the oven temperature. You can also brush the top crust with beaten egg or milk for a golden, glossy appearance. If your crust recipe contains vinegar or lemon juice, this could be the culprit as well: these ingredients are used to make the crust tender, but they can also inhibit browning. Counteract it by adding about a teaspoon of sugar and a pinch of salt to your flour before mixing in the fat.
I pre-baked my pie crust, and it came out shrunken, puffy, and misshapen
Allow the dough to rest in the refrigerator both before and after rolling it out. Also be sure that you never pull or stretch the dough when fitting it into the pan. Use a fork to poke the crust in several places to allow steam to escape without forcing the crust to puff up. If you're baking a custard pie where the filling is baked in the crust (as opposed to a cream pie, where the filling is cooked on the stove top then poured into a pre-baked crust) holes in the crust allow the custard to seep through the holes. (You can save extra dough when rolling out the crust and use it to patch cracks and holes.)
My pumpkin pie cracked in the center
Custard pies--including pecan pies--need delicate handling. A too-hot oven or over-baking are the most common causes for cracking. Don't let the filling puff up or "souffle," and don't bake the pie so long that the filling is completely set in the center.
My fruit pie is runny
One way to ensure your filling is thick enough is to pre-cook it. Take half to two-thirds of the fruit-sugar-starch mixture, and bring it to a boil. Simmer the filling for at least one minute for cornstarch or tapioca, and three minutes for flour-thickened pies. Remove from heat, and stir in the remaining raw fruit. This gives you a thicker filling that still contains chunks of uncooked fruit for texture.
Also, be sure the pie has cooled completely before you slice it--the filling needs time to set properly.
Traditional Apple Pie
Ingredients
· 2 cups all-purpose flour
· 1 teaspoon salt
· 3/4 cup shortening (recommended: Crisco)
· Ice water
· Filling:
· 1/2 cup to 1 cup all-purpose flour
· 6 to 7 cups apples cut into thin slices
· 1 cup white sugar
· 1 cup brown sugar
· 1 teaspoon cinnamon
· 2 tablespoons butter
Directions
Preheat oven to 375 degrees F.
In a medium mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.
Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.
Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1 inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
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