Category Archives: Pastry

Individual Apple Cinnamon Crostatas

 

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Here's what you can do with a little leftover pie dough.   This is about 1/3 of one single pie crust. 

With a single pie dough and 1 Granny Smith apple, some brown sugar, cinnamon and flour, you can make 1 to 3 little crostatas.

If you need a pie dough recipe, here's a rye dough and here's a pate brisee or short pastry, and here's my Mom's No Fail Pie Crust to give you some choices.  The above shows a rye dough (doesn't really taste like rye) – just makes it slightly heartier.

Individual Apple Cinnamon Crostata
Compliments of JennaDish

MAKES ONE CROSTATA

1/3 of a single pie crust, or about 1/8" thick by 5" diameter
1/3 of a Granny Smith apples, peeled and sliced very thin
2 Tablespoons brown sugar
1/4-1/2 teaspoon cinnamon
1 teaspoon flour
1 egg, lightly beaten for brushing dough (1 egg will be enough for up to 3 crostatas)
sprinkling sugar

Preheat oven to 350o.

Mix brown sugar, cinnamon and flour in a small bowl. 

Lay out the dough – it can be round or square or somewhere in between.  Sprinkle about 1/3 of of the brown sugar mixture in the middle.  Place all the apples in the middle that will fit, sprinkling more of the sugar mixture within the pile.  Sprinkle the remaining sugar on top.  Fold the sides up, keeping some apples exposed in the middle, as in the photo.

With a pastry brush, brush top of dough with beaten egg then sprinkle with sugar. 

Place on a baking sheet, protected with parchment paper or aluminum foil (sugar mixture will ooze out).  Bake until apples and at least a little bubbly and the dough is golden, about 10+ minutes depending on how cold the dough was to start.

Blue Ribbon Apple Pie

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Alyssa gets credit for this awesome pie.  Here's why I like it so much, besides of course, the taste.

Blue Ribbon Apple Pie Slice
This was sliced once it was fully cooled.  Maybe even the next day.  I can't remember.  But look at how cleanly the crust and apples cut.  They stand on their own.  Apples are not falling all over the place and making an awful mess in your pie plate. 

The crust is my mom's (Grandma Shirley's) No Fail Pie Crust.  The remaining recipe is from The Perfect Recipe by Pam Anderson. 

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The secret is using a mix of apples – about 3 parts apples that hold their shape, and 1 part apples that soften. 

Blue Ribbon Apple Pie
Compliments of JennaDish

from The Perfect Recipe by Pamela Anderson (Executive Editor of Cook's Illustrated)

Pie Filling

4 tablespoons (1/2 stick) unsalted butter
3 1/2 pounds apples that hold their shape, peeled, quartered, cored, sliced to 1/4" thick
  (Golden Delicious, Granny Smith, Jonagold, Rome Beauty or Braeburn)
1/2 pound McIntosh or other apples that soften/thicken pie, peeled, quartered, cored, sliced 1/4" thick
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons cognac, brandy or applejack (you can't taste it in the pie)
1 teaspoon vanilla extract

1 egg white
1 tablespoon sugar

If making fresh pie dough, make that first and refrigerate.

Heat butter in a large 12 " skillet over medium-high heat.  Add apples slices, sugar and cinnamon, and when they start to sizzle and steam, reduce heat to low.  Cover pan and simmer until apples soften and release heir juices, about 8 minutes.  Uncover, increase heat to medium-high and cook, stirring frequently, until softer apples start to fall apart and juices thicken to thin syrup consistency, about 5 minutes longer.  Transfer apples to a jelly roll pan; refrigerate or set in a cool place until apples cool to room temperature  Stire in cognac and vanilla extract.

Adjust oven rack to lowest position and preheat oven to 400o F.  Remove larger dough disk from refrigerator.  (Let stand to soften slightly if refrigerated for longer than 30 minutes.)  Roll disk out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick.  Transfer and fit dough into a 9-inch ovenproof glass pie pan, leaving any overhanging dough in place.  Turn cooled apples into pie shell.

Roll smaller dough disk out on a lightly floured surface into a 10-inch circle.  Lay it over fruit. Trim top and bottom edges to 1/2 inch beyond pan lip.  Tuck this rim of dough underneath itself so that folded edge is flush with pan lip.  Flute dough or press with fork tines to seal.  Cut 4 vents at right angles on top of dough to allow steam to escape.  Brush pie top with egg white and sprinkle with sugar.  Freeze pie for 15 minutes.

Place pie on a baking sheet and bake until top crust is golden, about 15 minutes.  Reduce oven temperature to 350o F and continue baking until curst is golden brown and juices bubble, 30 to 35 minutes.  Transfer to a wire rack; cool slightly.  Serve warm.

No Fail Pie Crust

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This is from my mother's recipe collection in her own writing.  She always has had very nice penmanship.

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No Fail Pie Crust
Compliments of JennaDish

Makes 3 – 9" single crusts

3 cups unbleached white all-purpose flour
1 1/4 cups Crisco shortening
1 large egg
5 Tablespoons ice water
1 Tablespoon cider vinegar

Sift flour and salt, cut in shortening until mixture is in coarse crumbs.  Beat egg with cold water and vinegar.  Pour into flour mexutre.  Stir with a fork until mixture sticks together.  Divide evenly into thirds (use a scale if you have one).  Roll between wax paper and chill about 30 minutes in order to roll it out with minimal sticking. 

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Light and Flakey.  Very Nice.