Apple Pie In An Apple – Part 2

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This post is related to Apple Pie In The Apple on my blog in February. I found another recipe online yesterday, and after trying this idea myself, I’ve adapted the original “re-blogged” recipe, and feel obliged to add Part 2.

Check out this link for the other recipe I found. It’s got nice pictures, including the lattice crust, that you may find helpful.

I’ve mentioned previously I’m not much of a baker (mainly because I don’t have the patience to measure out lots of ingredients), therefore, hoped to find an easy pie dough recipe and referred to Michael Ruhlman’s ratios for Pie Dough. I’ve put a link of his book Ratio: The Simple Codes Behind the Craft of Everyday Cooking on My Tasty Store and there is also iPhone App  available for about $4.99. I think it’s worth it just for the convenience of having it if you’re a traveler who cooks while on vacation.

For a single crust:

• 12 ounces Flour (350 grams)
• 8 ounces Fat (I used Unsalted Butter, cut into small pieces; note:1 stick of Butter is 4 oz.)
• 4 ounces Water (I added 1 ice cube to keep it chilled)

1/2 Teaspoon of Salt (Optional)

1 Tablespoon of Sugar (Optional)

Mix dry ingredients and Butter in a Food Processor until Butter is in Pea-sized pieces.

Slowly add in the Water until it starts to hold together , but work it as little as possible (you may not need all of the Water, depending on the humidity of your environment). Don’t worry if it’s not totally formed into a ball.

Dump it out onto a piece of plastic wrap, knead it a bit and shape into a flattened disk, wrap up the plastic disk and place it in the refrigerator for at least 20 minutes and up to a full day.

Once chilled, roll out on a floured surface and cut into strips for the lattice (you should count on chilling longer than 20 minutes if the temperature is warm and/or if the dough is very soft).

My tips/filling recipe are below:

• 4 Apples
• 4 Tablespoons Light Brown Sugar
• 1 Teaspoon Pumpkin Pie Spice Blend (or Cinnamon)
• 2 Tablespoons Unsalted Butter (Optional)

1. I figured out that you should not try to make the lattice directly on top of the apple (it’s too hard to get it looking nice). Make it on the counter and then place it on top of the apple. Leave a little space in the lattice for steam to get through.
2. I also dotted the top of the apple with a little butter for extra flavor which you can see in the photo above (optional but delicious!)
3. I used Pumpkin Pie Spice in lieu of Cinnamon
4. I used 4 Apples, not 5-6 as in the original recipe I re-blogged, and there was plenty of filling for the apples.
5. I used a Tablespoon of Light Brown Sugar per Apple in lieu of 1 Tablespoon of Brown Sugar and 1/4 Cup White Sugar (since I prefer the flavor of Brown Sugar)
6. I used a round metal Teaspoon measure to scoop out the Apple.
7. I tried setting the Apples on the top slice of the Apple (that is cut off the top) as a base…it helped stabilize 3 of the apples but the 4th one slide off during the baking process. Not sure I’d do that again, unless the top slice was a little thicker, or maybe I’d cut a bigger hole in it for the base of the apple to sit in.
8. I’m not crazy about covering them with aluminum foil and will be test without next time. I felt it took too long for the crust to brown.

I think this concept would work equally well if you wanted a short cut and topped the Apple with some nutty Granola instead of a crust. If you try it, please share your tips or ideas. Would love to hear them!

Tags: Apple Pie, Apples, Dessert, Food, Fruit, Michael Ruhlman, Pumpkin Pie Spice, Recipes