Saturday, August 09, 2008
I have a love hate relationship with pie crust. When I try to follow directions, I end up with something I don't like as well as when I follow my instinct. I got everything - marble board, marble rolling pin, shortening, flour, water super cold, cold, cold. The first pie crust was such a bitch to roll out.
The second was better - the last two I let set out of the fridge longer and they were much easier. I think the first one didn't work so great because there were too big patches of shortening resulting in a few gaps in the crust. I didn't want to do double crust or lattice, I just rolled out the leftover pie crust dough and cut out heart shapes, putting 5 hearts on top of each pie.
After mixing the apples with the flour, sugar, spices and lemon, I let them set and then put them in the crust with a slotted spoon, leaving the juice in the pot. None of the pies overboiled and messed up my oven.
I cut up the rest of the pink apples for a batch of apple sauce which is a gorgeous light shade of pink.
4 - 9" apple pies
7 - 16 oz jars of unsweetened pink applesauce