A Recipe for Everything But Rain and Rainbows: Pie Day
3/14/2013: “I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
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Mountain Magic: Spellbinding Tales of Appalachia will be released from Woodland Press today. My story, "A Recipe for Rain and Rainbows," is all about the magic of pie baking.
To countdown to publication day, I'm holding a special blog promotion in the form of a recipe exchange. For five days, I will post a different theme along with one of my all-time favorite recipes. In the comments, you can post one of your favorite recipes for that theme, as well as your website and/or blog link. In return, I ask for you to link back to my LiveJournal from your own blog/Facebook/Twitter/etc. We promote and fatten each other up all at the same time!
Here's the breakdown:
October 5: Cookies
October 6: Main dishes
October 7: Yeast and Quick Breads
October 8: Side dishes
October 9: Pies
Today's theme: Pies
It's book release day! Since my story is all about pies, here is my notorious caramel apple pie recipe.
Caramel Apple Pie
This is adapted from a recipe from Mr. Food-anyone remember the short TV spots he used to do during the news? You can make your own pie crust, or buy a deep dish pie crust from the store. Either method works. The caramel and the crumb topping together make this pie sing. This is my standby holiday pie.
Making your own pie crust:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold, unsalted butter, cut into cubes
¾ cup ice water
1) Make the dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
2) Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
3) Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months. (You'll also have a small amount of leftover dough after making the pie.)
4) Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.
As for the pie contents:
3 or 4 Granny Smith apples, peeled, cored, and cut into wedges
2/3 cup plus 2 tablespoons all-purpose flour
20 caramels, unwrapped
1 tablespoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, barely softened
1 pie shell, homemade or store-bought
1) Preheat oven to 375-degrees. In a large bowl, combine the apple wedges and 2 tablespoons flour, tossing to coat; spoon into pie shell. Set the pie shell on a cookie sheet.
2) In a medium saucepan, combine the caramels and water over medium heat, stirring until caramels melt and the mixture is smooth. Drizzle and spoon the mixture over the apples.
3) In a medium bowl, combine the 2/3 cup flour, the sugar, cinnamon, and butter. Use a pastry blender or a knife and fork to cut the butter until crumbly. Sprinkle topping over the pie.
4) Place pie on baking sheet into the oven and bake for 40-45 minutes, or until the apples are tender. If you stab a fork into the center and the apples are soft, it's done. Tastes great served warm or cold.
It's your turn! Share your favorite pie recipe in the comments. You can link back to this post on your own journal using the code below. Modify it as you see fit.
I posted my recipe as part of Beth Cato's "A Recipe for Everything But Rain and Rainbows" Recipe Exchange! Eat some good food while you read a good book. Om nom nom.
---
Mountain Magic: Spellbinding Tales of Appalachia will be released from Woodland Press today. My story, "A Recipe for Rain and Rainbows," is all about the magic of pie baking.
To countdown to publication day, I'm holding a special blog promotion in the form of a recipe exchange. For five days, I will post a different theme along with one of my all-time favorite recipes. In the comments, you can post one of your favorite recipes for that theme, as well as your website and/or blog link. In return, I ask for you to link back to my LiveJournal from your own blog/Facebook/Twitter/etc. We promote and fatten each other up all at the same time!
Here's the breakdown:
October 5: Cookies
October 6: Main dishes
October 7: Yeast and Quick Breads
October 8: Side dishes
October 9: Pies
Today's theme: Pies
It's book release day! Since my story is all about pies, here is my notorious caramel apple pie recipe.
Caramel Apple Pie
This is adapted from a recipe from Mr. Food-anyone remember the short TV spots he used to do during the news? You can make your own pie crust, or buy a deep dish pie crust from the store. Either method works. The caramel and the crumb topping together make this pie sing. This is my standby holiday pie.
Making your own pie crust:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold, unsalted butter, cut into cubes
¾ cup ice water
1) Make the dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
2) Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
3) Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months. (You'll also have a small amount of leftover dough after making the pie.)
4) Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.
As for the pie contents:
3 or 4 Granny Smith apples, peeled, cored, and cut into wedges
2/3 cup plus 2 tablespoons all-purpose flour
20 caramels, unwrapped
1 tablespoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, barely softened
1 pie shell, homemade or store-bought
1) Preheat oven to 375-degrees. In a large bowl, combine the apple wedges and 2 tablespoons flour, tossing to coat; spoon into pie shell. Set the pie shell on a cookie sheet.
2) In a medium saucepan, combine the caramels and water over medium heat, stirring until caramels melt and the mixture is smooth. Drizzle and spoon the mixture over the apples.
3) In a medium bowl, combine the 2/3 cup flour, the sugar, cinnamon, and butter. Use a pastry blender or a knife and fork to cut the butter until crumbly. Sprinkle topping over the pie.
4) Place pie on baking sheet into the oven and bake for 40-45 minutes, or until the apples are tender. If you stab a fork into the center and the apples are soft, it's done. Tastes great served warm or cold.
It's your turn! Share your favorite pie recipe in the comments. You can link back to this post on your own journal using the code below. Modify it as you see fit.
I posted my recipe as part of Beth Cato's "A Recipe for Everything But Rain and Rainbows" Recipe Exchange! Eat some good food while you read a good book. Om nom nom.