Tag Archives: Apples

Apple-Persimmon Pie

7 Dec

December 7th, 2014

I spent the past week prepping a few items in preparation for a holiday party that took place last night. I made what I could during the week and baked whatever would keep in the refrigerator a few days before. One of the five items that I made was an apple-persimmon pie, similar to the hand pies I made a few weeks ago. In fact, I used the same pie dough and the same filling recipe as the hand pies, except instead of making them individually bite-sized, I used my lovely 9-in pie pan.

The filling can be prepared ahead of time and will keep in the refrigerator. The persimmon and apple pieces did not oxidize and turn brown since lemon juice was added. For this recipe, there is no exact number of fruits you should use. You can just eye-ball the amount of each type of fruit to use. I just started cutting the fruits until I got enough filling to fill my pie pan. If you want the persimmons to stand out more, use more persimmons. Or if you like the taste of apples, use more apples. Needless to say, the combination of both fruits in the pie was a big hit with the crowd. I felt extremely satisfied when the pie was completely gone by the end of the night.

Pie Dough:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= enough to line and cover one 9-inch pie pan

Directions:

  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough.
  5. Roll out one half of the dough on a floured surface. Transfer the rolled out dough to the pie pan by carefully rolling it onto your rolling pin and laying it in the pie pan. Press the dough into the pan.

Apple-Persimmon Pie Filling:
4-5 large apples; peeled and diced into small pieces
12-15 persimmons, depending on the size; peeled and diced into small pieces
¾ cup sugar
3 T cornstarch
1 ½ tsp cinnamon
pinch of salt
juice of one lemon
1 tsp vanilla powder

Note: If you don’t have enough filling to completely fill the pie pan, feel free to use more persimmons or apples.

Directions:

  1. Place diced apples and persimmons in a bowl.
  2. Add the rest of the ingredients and mix to combine.
  3. If not using immediately, place filling in a container and refrigerate.2014-12-06 00.02.04-22014-12-06 03.32.41

Assemble:
1T butter, cubed
1 egg for egg wash

  1. Pour pie filling in the lined pan and spread it out evenly.
  2. Place cubed butter pieces randomly on top of the filling.
  3. Carefully roll out the second half of the dough. Place on top of filling. Trim off any excess dough along the edges and seal.
  4. Make a few slits in the center of the pie.
  5. Egg wash the top of the pie and sprinkle with sugar.
  6. Optional: If you have extra dough, use fun leaf cutters to make decorative pieces.
  7. Bake at 375F for 45 minutes, then rotate and bake for another 20-30 minutes or until browned. Halfway through baking, I placed foil along the edges since it was browning faster than the center of the pie.

2014-12-06 03.50.33 2014-12-06 03.39.022014-12-06 03.49.07

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Classic Apple Pie

6 Jul

July 6th, 2014

Happy 4th of July Weekend! I had a nice, long, much-needed 4-day weekend of hanging out and doing random things around town. We spent a lot of time with our puppy, who turned 8-months today! To celebrate the actual holiday though, we hung out with a couple of friends over barbecue, drinks and of course, dessert. The gathering was a potluck, so I decided to make a pie to bring. The original plan was a peach pie since stone fruits are in season right now. Unfortunately, after a small mishap, plans changed; just as I was pulling the peach pie out of the oven, my sticky fingers dropped the pie dish and the entire thing flipped upside down onto the oven door! This was a first for me and it was quite devastating. Sadly enough, the pie was not salvageable.

So the back up plan was a classic apple pie. I could have scrambled and rushed to the market for more peaches, but I had plenty of apples already in the refrigerator, so I opted to make an apple pie instead. I love making this pie because it’s simple and you can’t go wrong with it. I mean, who doesn’t love an apple pie, right? This was served within two hours after it came out of the oven, and it was still warm. However, if you need to make it ahead of time, you can bake it, let it cool to room temperature, and slightly cover and leave it until the next day to serve.

The best part of apple pies, or any other pies, is having a slice with some vanilla ice cream!

2014-07-04 04.37.03Pie Dough:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
Y= enough to cover the bottom & top of a 9-inch pie pan

Directions:
1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar mixture in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
4. At this point, you can also freeze the dough.
5. Roll out one half of the dough on a floured surface. Transfer the rolled out dough to the pie pan by carefully rolling it onto your rolling pin and laying it in the pie pan. Press the dough into the pan. Refrigerate pie pan to set the dough.

Apple Pie Filling:
10 apples (Gala); washed, dried, peeled, sliced
Juice of ½ a lemon
1C white sugar
1 tsp cinnamon
optional: ½ tsp vanilla powder
3T cornstarch

Directions:
1. Toss sliced apples, lemon juice, sugar, cinnamon, vanilla together.
2. Add cornstarch. Mix to coat evenly.
3. Pour mixture into pie pan.
4. Carefully roll out the second half of the dough. Place on top of apples and seal edges.
5. Make a few slits in the center of the pie.
6. Egg wash the top of the pie and sprinkle with sugar.
7. Bake at 400F for 40 minutes, then rotate and bake for another 20-25 minutes. Halfway through baking, I place a piece of foil over the top since I didn’t want the tops to get too dark.

2014-07-04 04.33.52 2014-07-04 04.42.57 2014-07-04 21.54.132014-07-04 22.02.26  Paired with leftover homemade vanilla ice cream!

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