sweets

Classic Apple Pie

Welcome to another week! Today’s recipe holds a very special place in my heart, it’s my family’s apple pie! As you can probably gather from many of my previous posts (see here, here, HERE, and here lmao), I LOVE pie, but no pie will ever compare to this one. I have such strong memories of eating this pie at every Thanksgiving and Christmas, and words can’t even describe how comforting it is to have a house smelling like apples and cinnamon while this is baking.

Some notes about this recipe: it comes from my Great Aunt Anna, who I don’t remember meeting (I was a wee baby), but I trust her with my life because I will never use another apple pie recipe. This pie uses equal parts Macintosh and Granny Smith apples, a perfect combination of sweet and tart. Also, I don’t know where you all stand on the soft apple vs. hard apple debate, but these apples will bake soft which, in my opinion, is the best way. Hard apples in pie make me feel like the pie isn’t finished baking, right?

When it comes to apple pie, I think the simpler the better, which is why the filling of this pie has 5 ingredients, including the apples. Because apples are high in pectin, a natural thickener, you only need a tablespoon of flour to keep the filling together, this pie practically makes itself!

Before we start, I haven’t forgotten our 5 things to be happy about today, so let’s see:

ONE. Learning how to knit.
TWO. Houses that go above and beyond with their Halloween decorations.
THREE. Adding pumpkin into everything: like coffee, cakes, and pasta.
FOUR. Finally getting to break out your fall sweaters
FIVE. Fuzzy socks.

Okay let’s go!!

Makes: 1 9-inch pie (serves 8-10)
Prep Time: 30 minutes
Bake Time: 1 hour

Pie Crust Ingredients

3 cups all purpose flour
1 tbs sugar
1 tsp salt
12 tbs (1½ sticks) unsalted butter, very cold
1/3 cup very cold vegetable shortening
½ cup ice water

Filling Ingredients

8 apples, 4 Macintosh + 4 Granny Smith, peeled and diced
Juice of 1 lemon
½ cup white sugar
½ tsp cinnamon
1 tbs flour
2 tbs butter, cut into pieces, to top the filling before the top crust

Steps

ONE. Preheat your oven to 400ºF. To make the pie crust, combine flour, sugar, and salt in a food processor and pulse 2-3 times to make sure everything is evenly mixed. Add in the butter and shortening in uniform cubes so that they get dispersed throughout the dough. Pulse the food processor 10 times, or until the butter is the size of peas.

TWO. With the processor on low, continuously drizzle in the ice cold water, and run until a single ball of dough forms. Wrap in plastic wrap and chill in the fridge for at least 1 hour. *You can also do this without a food processor and just work the butter and shortening into the flour by hand, but this way is faster and I find it yields a crisper crust.*

THREE. To roll out your crusts, divide the dough in half. On a floured surface, roll out the first half (your bottom crust) so that it is at least 2 inches larger that your pie plate. Fold the dough in half carefully, then in half again (this makes it much easier to transfer to the pie plate without ripping or tearing), then unfold into the plate. Roll out your top crust now as well, so that it’s ready when the filling is. If need be, put the rolled out crusts back in the fridge while you chop apples to keep everything cold.

FOUR. In a large bowl, toss the diced apples with the lemon juice, sugar, cinnamon, and flour until evenly mixed. Transfer this filling immediately to your pie plate with the bottom crust in it, if it sits too long with the sugar, the fruit will get too juicy and could produce a soggy pie!

FIVE. Dot the filling with butter and then place the top crust over everything. Crimp the edges and cut 4 vents in the center of the pie to release steam, and then put the whole pie on a rimmed baking sheet, in case there are any drips.

SIX. Bake the pie on the lower rack of your oven at 400ºF for the first 20 minutes. This will give you a nice golden top. Then, lower your oven temperature to 350ºF and bake for another 35-40 minutes. Keep an eye out on the color of your top crust, it shouldn’t get too much darker in the 40 minutes, but if your crimped edges seem to be getting too dark, you can always cover them with tin foil or pie crust protectors to finish the bake.

SEVEN. As tempting as it might be to dig right in (your house will smell heavenly by now), allow the pie to cool completely to allow the filling to set. To serve, reheat for 10 to 15 minutes at 300ºF, and top with a scoop of vanilla ice cream.

Enjoy!!! XoxoxoxoxoD

 

sweets

Cinnamon Plum-Apricot Pie with Vanilla Pouring Custard

Hello friends! After a week’s break I am back, and I bring more summer pie! Last week, my family and I took a trip to Portland, Maine, one of our favorite places, and it was exactly what I needed to clear my head. The city was named Bon Appetit’s city of the year, and for good reason. Portland is a food-lover’s paradise, but more specifically, a baked-good lover’s paradise. Every morning I had some form of doughnuts, pie, or cinnamon rolls with some of the best coffee I’ve ever had, and I’m not kidding when I say that if the winters there didn’t get so cold, I would move there immediately.


If you’re planning a visit any time soon, here are the top three places from me:

ONE
. Tandem Coffee Roasters (above right photo): a bakery/ coffee shop in a refurbished gas station, aka the most aesthetically pleasing and delicious place in the world
TWO. The Holy Donut (above left photo): the only thing you need to know about this place is that the doughnuts have MASHED POTATO in them!!! The result is the most tender, pillowy doughnut you’ll ever have (my favorite is the maple one!)
THREE. Two Fat Cats Bakery: the pie here is UNBELIEVABLE, and the inspiration behind today’s recipe. (ALSO, I was told they now ship their pies, you’re welcome!)


Something that I like to do with my friends and have been trying to do more of recently is occasionally make a list of 5 things to be happy about, just to keep things in perspective, so before we get started, I’m going to share some with you as well!

ONE
. An unusually cool day in the summer, giving you a preview for the Fall season ahead, and a reason to sit on the porch with a hot cup of tea.
TWO. Finally finishing that book that you’ve been reading for months.
THREE. Freshly baked cinnamon rolls on a Saturday morning.
FOUR. Lying in bed listening to thunder outside as you fall asleep.
FIVE. That one TV show that you know front and back but never get tired off. (For me it’s Pushing Daisies!!).


OKAY now that that’s covered, some quick notes about today’s recipe. This beautiful pie is brought to you by The Four & Twenty Blackbirds Pie Book (buy it here!), which covers truly every question you could ever have about pie. This one in particular originally featured only apricots, but since I had such a difficult time finding apricots around me, I had to improvise without abandoning the recipe all together, hence, the plums. Technically, the fruit I used was an apricot/ plum hybrid called an Aprium, which I had NEVER heard before. They tasted more like plums than apricots really, but both fruits would be spectacular with the cinnamon and vanilla custard. Also, the thickening agent in this pie is potato starch, which I had never encountered before but am now in love with. According to the book, it’s easier to find than tapioca and more effective than cornstarch, which leaves a gritty texture often. I used one from Bob’s Red Mill and was so happy with how the filling came together in a way that was thick but not gelatinous, and certainly not soupy. Finally, this pie was designed specifically to pair with the Vanilla Pouring Custard, so I would highly recommend following through with it. However, this custard can go on so many things- cakes, other pies, ice cream, straight from the pot to your mouth (??), idk, I’m not judging here. Now quick, let’s get baking!

Adapted from: The Four & Twenty Blackbirds Pie Book
Makes: 1 double crust pie + approximately 2 cups custard

Pie Ingredients

Pie Crust recipe for 1 Double Crust pie, found here
1½ lbs. apricots/ plums (or both!)
2 Tbs lemon juice
½ cup white sugar
¼ cup brown sugar, packed
1 tsp cinnamon
½ tsp kosher salt
3 Tbs potato starch
Egg wash (1 egg + 1 Tbs water)
Demerara sugar

Pie Steps

ONE. Before starting your filling, prepare your pie dough following steps 1 through 4 of this recipe here. After the 30 minute chilling period, roll out half the pie crust and line your pie plate, then roll out the other half and chill both halves in the fridge while you make the filling. Preheat your oven to 425ºF.

TWO. Wash your fruit and cut in slices (in half, then in half moon slices), removing the stones. Toss the fruit with the lemon juice to prevent browning. In a small bowl, mix together the sugars, cinnamon, salt, and potato starch, then add this sugar mixture to the fruit. Stir until everything is evenly combined.

THREE. Pour this filling into the prepared pie shell, then place the top crust over it. You can do whatever you’d like here, whether you feel like a lattice or a full top crust! Brush the top with egg wash, and remember to cut some air vents if doing a full top crust. Sprinkle with demerara sugar and place the pie on a sheet pan (with raised edges), to catch spills and drips.

FOUR. Bake the pie at 425º for the first 20 minutes on the bottom most rack of your oven. When 20 minutes are up, turn the oven down to 375ºF, then bake for another 30 minutes. Keep watch for the crust, specifically the edges, which can burn, and cover with tin foil or pie crust protectors as necessary. Allow the pie to cool completely (to set the filling), before reheating and serving with Pouring Custard!

Vanilla Pouring Custard Ingredients

2 cups whole milk
4 large eggs
1 tsp cornstarch
4 Tbs white sugar
2 tsp vanilla extract, or 1 tsp vanilla bean paste
1 or 2 Tbs dark rum (optional)

Vanilla Pouring Custard Steps

ONE. In a heavy-bottomed saucepan, heat the milk over medium heat until it’s just about to boil, but doesn’t quite yet. Keep an eye on it, it heats up faster than you think!

TWO. In another bowl, whisk together the egg yolks, cornstarch, and sugar until pale yellow. Carefully and VERY slowly, drizzle some of the hot milk into the egg yolk mixture, whisking constantly so as not to cook the eggs. This tempers the egg mixture and allows you to add it back to the milk without accidentally making scrambles.

My baking setup is usually this chaotic, I spy an espresso maker cluttering up this counter!

THREE. Add the tempered egg mixture to the rest of the milk in the saucepan and cook on low, stirring occasionally with a wooden spoon until the consistency is slightly thickened and coats the back of the spoon. *It took me a long time to get the custard to thicken, but don’t be tempted to turn the heat up too high because that tends to curdle the mixture. Just be patient!

FOUR. Place a sieve over a medium bowl and strain the custard to remove any lumps and give you the smoothest product. At this point, stir in the vanilla (and rum if you’re using it!). This is best served still warm, and trust me, there is no limit to how much you can pour on one slice of pie.


YUM!!! xoxoxoxoxoxoxD

 

sweets

Blueberry Slab Pie

Welcome back my friends, I hope you haven’t all melted into puddles on the floor in this heat, I know I was certainly close. Leaving the house when it’s 100 degrees outside can be daunting, but if I was going to do it for anything, it would be for margarita ingredients you know? Yes, I realize that this recipe is about blueberry pie, but this is crucial. Last week, I somehow managed to injure my hand while juicing limes, which seems like an achievement even for me, so guess whose electric citrus juicer arrived on Saturday?? Naturally I had to test it out, and used this recipe, which is quite possibly the easiest and most foolproof of margarita recipes. It’s worth noting that my mom thinks this is a little too strong so we add some simple syrup to sweeten hers up, but I’ll leave that decision up to you.

But anyway, let’s talk about slab pies. For those who have no clue what that is, a slab pie is a pie baked in a large sheet pan (with raised sides, of course), resulting in a giant rectangular pie with all the buttery crust and jammy filling of a regular pie, but with THREE TIMES THE SERVINGS. If a regular 9″ pie can serve 8 people on average, a slab pie can serve up to 24 people depending on how big you slice it. If that isn’t your dream come true, then I don’t know what is! And, while we’re on the subject, this would be the perfect dessert for a July 4th BBQ- cut it into large squares, break out the vanilla ice cream, and  BOOM, you’re the star of the party.

This recipe uses my favorite pie crust recipe from Queen Ina Garten, and is filled with a blueberry filling so summery and perfect that it will bring tears to your eyes. While I am awaiting an August trip to Maine for my favorite blueberries, the ones at home worked out just splendidly. One word of caution that I have is in the transfer of pie crust from your rolling mat to your sheet pan. You’re maneuvering a large piece of dough, so I found it helpful to make sure it’s properly floured and folded in half twice to transfer, eliminating the risk of ripping the dough in too many places. Remember to breathe, stay calm, and know that rips, tears, and imperfections are ALSO beautiful! Let’s get baking!!

Serves: 16-24 people
Prep Time: 45 minutes
Bake Time: 1 hour
Total Time: ~2 hours

Pie Crust Ingredients (1 full recipe for top crust, 1 full recipe for bottom crust)
adapted from Ina Garten’s Perfect Pie Crust 

12 tablespoons cold unsalted butter, diced into cubes
3 cups all purpose flour
1 tsp kosher salt
1 tbs white sugar
1/3 cup cold shortening
½ cup ice water

Pie Crust Steps

1. In the bowl of a food processor, add the flour, salt, and sugar, then pulse 3-4 times to mix. Add in the cubed butter and shortening and pulse an additional 10 times or so, or until the butter is the size of peas and is evenly incorporated.

2. With the food processor on low, slowly add  in the ½ cup ice water and process until the dough comes together in a ball. Turn out onto a sheet of plastic wrap, and flatten into a disk. Wrap tightly and chill in the fridge for at least 1 hour. Repeat for the top crust.

 

Blueberry Filling Ingredients

5 pints blueberries
1¼ cups white sugar
½ cup flour
Kosher salt
Zest of one lemon
1 tsp vanilla extract
1 tsp cinnamon


Blueberry Filling Steps

1. Easy-peasy, toss all the above ingredients together in a large bowl, set aside while you roll out the pie crusts.

 

Slab Pie Assembly Extra Ingredients

1 egg
1 tbs water
Demerara Sugar


Slab Pie Assembly Steps

1. Preheat your oven to 400ºF. On a large silpat mat or floured surface, roll out your first batch of pie crust into a large rectangle- make sure you have an extra inch on all sides compared to the size of your sheet pan, so that it can cover the sides. For reference, mine was roughly 10″ by 16″.

2. To transfer the bottom crust to the baking sheet, carefully fold the crust in half vertically, then again horizontally, and place in one corner of the tray. Unfold veeeeeeery carefully, and gently pull into place as needed so that the bottom and sides are covered. Pour in the filling.

3. Repeat the rolling and folding process for the top crust and place into position. Fold the bottom crust over the top crust and crimp all the edges using a fork or your hands. Cut several slits in the top of the pie to release the steam, and brush the entire top with egg wash (1 egg + 1 tbs water). Sprinkle generously with demerara sugar.

4. Bake at 400ºF for the first 20 minutes, then turn the oven down to 350ºF and bake for an additional 40 minutes, checking every 15-20 minutes or so to make sure the edges aren’t browning too much. If you find that the crust is getting too dark for comfort, cover the dark areas with tinfoil to prevent burning.

5. Cool completely to allow the filling to set, but it can be warmed again for serving! Serve with a scoop of ice cream and enjoy!

xoxoxoxoD

sweets

Lemon Meringue Pie (with a broiled top because my dumb torch didn’t have butane)

Welcome friends! Once again I find myself writing posts a whole week late because my concept of time management is just ridiculous. The weekends come and go in such a flash that I never seem to get anything done. (Also, time really flies when you accidentally sleep until 11:30 on Saturdays.)

ANYWAYS, today’s recipe is the classic Lemon Meringue Pie, something that I was hesitant to make after a disastrous attempt several years ago made me too afraid to try again. But after buying a fancy new blowtorch I was excited to see how it carefully toasted the peaks to perfection. Well. Of course things didn’t go to plan. BECAUSE after finishing the whole pie and taking out my torch to begin, I discovered to my dismay that it didn’t come with the butane I needed to get going. As you can see based on the title of this recipe, I’m DEFINITELY not still bitter about it and have clearly moved on. In hindsight, it probably should’ve been obvious that it wasn’t in there, and this could all have been prevented by be opening the packaging more than 30 seconds before I was planning to use it, but I’m not perfect so I made do!

Look at those clean cut lines!!!

In the end, I used the tried and true oven broiler to get the meringue top brown and toasty and, while this isn’t my preferred method (it starts to make the lemon filling too liquid if it heats up too much), it’s how I always remember my grandma making it, so that’s got to count for something! But I digress, let’s get baking!

(recipe adapted from The Fearless Baker + my grandma’s recipe cards!)


Pie Crust Ingredients

1¼ cups All-Purpose Flour
¼ tsp kosher salt
8 tablespoons (1 stick) salted butter, very cold and cubed
3+ tablespoons ice water
1 egg white, beaten

Pie Ingredient Steps

1. Preheat the oven to 425ºF. Mix together the flour and salt in a large bowl. Cut in the butter with your hands or a pastry blender until it’s evenly distributed and roughly the size of peas.

2. In the center of the flour mixture, add the 3 tablespoons of ice water to start and begin kneading with your hands until it comes together as a dough, sparsely adding water if necessary. You know it’s done when it can be gathered into a ball but still feels slightly dry- never wet or sticky. Wrap the dough in plastic wrap and chill for at least 30 minutes.

3. When ready to blind bake, roll out the crust on a well floured surface until it’s a few inches wider than your desired pie plate on all sides, making sure to check that it isn’t sticking anywhere. Carefully transfer to your pie plate; I like to fold mine in half and then in half again, then unfold in the plate, but some people like to roll the dough around the rolling pin and transfer that way.

Okay but this is the neatest pie crust I have EVER made

4. Trim and crimp the edges as desired (I like a fluted crust myself), and prick holes in the bottom of the crust with a fork. Place a square of parchment paper larger than your crust in the middle and fill with pie weights, dried beans, or rice and bake for 15 to 20 minutes, until the crust is just golden.

It’s high time I buy myself some pie weights I think, I waste a LOT of rice doing this

5. Remove the parchment paper and weights and brush the whole crust with one beaten egg white, then return to the oven. Bake for another 12-15 minutes- watch your edges and cover if they begin to brown too fast! Remove from the oven and allow to cool completely before filling.

Lemon Curd Filling Ingredients

12 tablespoons (1½ sticks) salted butter
1 cup white sugar
1/3 cup cornstarch
1¼ cups lemon juice (fresh squeezed, about 5 to 6 lemons)
10 egg yolks (save 6 of the whites for the meringue!!)

Lemon Curd Filling Steps

1. Melt the butter in a heavy-bottomed pot over medium heat. In a separate bowl, whisk together the cornstarch and sugar, eliminating all lumps. Add this mixture to the melted butter, along with the lemon juice and the egg yolks, mixing until everything is combined.

2. Turn the heat to medium-low and mix constantly, this time with a silicone spatula so that nothing on the bottom of the pan starts to burn. The mixture will begin to thicken in 5-10 minutes, and is finished when it looks like it’s just about to start bubbling.

3. Strain this mixture through a sieve to get rid of any accidental cooked egg, and cool in the fridge with plastic wrap pressed directly to the surface to prevent a skin forming. While this chills, make the meringue.

That YELLOW! So fresh! So summery!

 


Meringue Ingredients

6 egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Meringue + Pie Assembly Steps

1. Before you start, make sure the bowl of your mixer and it’s whisk attachment are grease-free. Whip the whites and cream of tartar on medium speed until soft peaks begin to form.

2. Gradually add in the sugar, allowing it to dissolve and be incorporated, then beat the mixture on high until medium-stiff peaks form.

3. Fill your cooled pie crust with the chilled lemon curd spread evenly. Generously dollop the meringue on top and spread to the edges. I like mine piled high up and swirled so that when it toasts, the peaks and swirls are highlighted golden brown.

Obviously with a torch you’ll get a more controlled, even color, but all things considered I’d say this looks pretty delicious!

4. Once you’re satisfied with the look, you can use a kitchen torch to toast the meringue, or you can place the pie on a high rack in your oven and broil on low for 2-3 minutes- do NOT take your eyes off it, it can go from barely toasted to burnt in two seconds in the oven!

Now go bask in the glow of the compliments from your friends and family because this pie deserves them! xoxoxoxox

ALSO while we’re here, it is my dearest mom’s birthday today, so while we won’t be having this pie to celebrate, this post is dedicated to you. YAY!

Some pretty epic meringue height here!
sweets

Triple Berry (Accidental Cherry) Pie

Does anyone else remember that CW show Pushing Daisies? No? Just me? For those of you that don’t think about it every day as I do, it was the BEST show about a pie maker who could also wake dead people and help solve mysteries, plus it had Lee Pace and Kristen Chenoweth need I say more?? It sounds insane to type but I promise it’s so good, and so beautifully filmed and ALSO free to everyone on the CW website so 10/10 would recommend watching. Tragically, it was cancelled after two seasons, but that won’t stop me from repeatedly watching those two seasons and dreaming of passionfruit upside down pie or pear pie with gruyere baked into the crust- a strange combo but I am INTERESTED.

This is also my segue into today’s recipe for this beautiful pie- I got my baking start in pie actually, my first real responsibility for family holidays was to bake the apple pies, and as the years went by, I got the hang of it more and more and they’ve become my favorite thing to make. Today’s pie was supposed to be triple berry (blueberry, raspberry, and blackberry), but here’s the thing. I have been searching like a crazy person for sour cherries for as long as I can remember, and have never been successful. Given that I live in New York, it’s not surprising, but it’s a real bummer every year when I see cherry pie recipes and my only option is that gloopy cherry pie filling from a can. Granted, sometimes that hits the spot, but other times when I’m not trying to put chemicals in by body I would love to make one from scratch. But, I digress. Last week I was at the ~fancy~ supermarket to buy polenta for my last post (read here), and I stumbled across JARS of pitted sour cherries in juice and I almost cried. It’s not as good as the fresh ones, but you can believe that I bought some and ate most of the cherries straight from said jar with a spoon. In an effort to control myself and to stop doing that, I made my berry filling and added in the rest of the pitted cherries to the mix, and I was definitely not mad about it (if you don’t have access to sour cherries you can just leave them out, or replace them with sweet cherries since they’re more common).

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I use a pie crust recipe from the queen herself, Ina Garten a.k.a. the Barefoot Contessa, which uses a very important mix of butter AND shortening. The mix is also made in a food processor, which cuts down on how much your hands come in contact with it, which in turn keeps the butter and shortening cold before it bakes. This means that when it hits the heat of the oven, it creates steam that gives you an extra crispy (and never soggy) crust. The result is golden and buttery (from the butter, obv), but also perfectly crisp and flaky (thanks to the shortening), and I will never use another pie crust recipe. The fruit filling thickens while baking and becomes almost jammy in texture and I can’t stop thinking about it honestly. I know it’s probably irrational to bake a berry pie in the winter, but I’m dreaming of warmer weather and this is my way of coping OKAY.

Let’s bake!!

Makes: 1 double crust pie
Prep Time: about 1 hour
Bake Time: 60-70 minutes
Total: 2.5 hours

Crust Ingredients

12 tbs (1.5 sticks) very cold unsalted butter
1/3 cup very cold vegetable shortening (like Crisco)
3 cups all purpose flour
1 tsp kosher salt
1 tbs sugar
½ cup ice water

Steps

1. Before beginning, dice your butter and shortening on a cutting board, and put back in the fridge until its needed, to make sure that it stays cold.

2. In the bowl of the food processor, add the flour, salt, and sugar, and pulse several times to combine. If you don’t have a food processor available to you, you can mix in a regular bowl and use a pastry blender or your hands, but the result may not be as flaky- it’ll still taste great though!!

3. Add in the butter and shortening and pulse the processor 10-12 times until the mixture is well combined.

4. Next, turn the processor on high and stream in the ice water gradually, continuing to mix until a single ball of dough is formed. Turn the dough out onto a floured surface and flatten into a disk shape. Wrap with plastic wrap and chill for at least 30 minutes to an hour.

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Filling Ingredients

6-7 cups mixed berries (and cherries!!) of your choice, I used raspberries, blackberries, and blueberries
2 tsp lemon juice, for brightness
½ cup granulated sugar (test your berries for sweetness levels and adjust accordingly, some batches are sweeter than others!)
1/3 cup all purpose flour
1 tsp vanilla extract
½ tsp cinnamon (it works really well with blueberries!)
1 egg, beaten with 1 tbs water (for egg wash)
demerara sugar (for sprinkling)

Steps

1. Preheat your oven to 425ºF. Before making your filling, remove pie crust from the fridge and cut in half. Roll half the dough into a circle wide enough to fit your pie tin with excess over the sides for folding, making sure that it’s an even thickness. If you’re worried about the bottom being too soggy, sprinkle some crust dust* before adding in the filling.

2. Toss your berries with the lemon juice, sugar, flour, vanilla, and cinnamon until well-incorporated. Add on top of the bottom crust quickly so that it doesn’t sit and get too wet.

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3. Roll out your top crust next, and here you can use your creative license a little. I went with a lattice top since I haven’t done one of those in a while, but you could also go with a regular full top crust, or play around with cookie cutters and shapes, it’s up to you! For my lattice, I rolled my crust into a rectangle about ¼ inch thick, and cut wide strips using a ruffled pastry wheel cutter.

4. To make a lattice, start by laying out all your vertical strips- for some reason I had 5 vertical strips and 3 horizontal, don’t ask me why I didn’t just do 4 and 4 because I’m still mad about it. Anywho, starting from the top, lay your horizontal strips in the following way: over the first vertical strip, under the second vertical strip, back over the third, and continue until it’s fully across. For the second strip, start with the reverse so that it goes under the first vertical strip, then over the second, and so on, until it’s fully across. Continue with the rest of your strips, making sure that each consecutive horizontal strip starts the opposite way the one before it did. I find myself out loud saying “Over, under” and “under, over” when I do this just to help myself keep track. Trim the edges and fold the excess over, crimping with your fingers or a fork to seal the filling inside.

5. Brush your crust with the egg wash and sprinkle generously with the demerara sugar. Place your pie on a cookie sheet (to catch any bubbling filling), and bake at 425º for the first 20 minutes, checking occasionally to make sure the top isn’t browning too fast. After 20 minutes, turn your oven down to 350ºF and bake for another 40-50 minutes, until the filling is bubbly and the top is golden brown. I like to turn it down to 350º because it stops the crust from burning while allowing the filling to fully cook, but if you’re still worried about browning, check every now and then, and be prepared to cover the edges of your pie with tin foil or silicone pie crust protectors.

6. Once you’ve achieved peak golden crust, remove from the oven and allow to cool on a wire rack. I like to let it cool fully before reheating to eat, just to give the filling a chance to thicken and keep it together, but if you simply can’t wait, I get that too. Serve with a scoop of vanilla ice cream or some homemade whipped cream and watch some Pushing Daisies!!!

*crust dust: equal parts all purpose flour and granulated sugar, mixed together and sprinkled on the bottom pie crust before filling is added, to absorb extra juices.

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Happy Friday and enjoy! xoxoxo