Day 2 - As Easy As Pie

 

Day 2

Apple Pie, Blueberry Pie & Methods of Cooking fillings

Welcome to traditional pies! Apple Pie with a lattice top crusted and Blueberry Pie with a short flake top crust. I learned the many methods to the madness of cooking pies. Who knew pies were so complicated. Not only are there several ways of making pie filling (cooked juice, cooked fruit and juice and homestyle method), there are also different types of crust including mealy, short-flake, long-flake and cookie crumb crust.


Cooked Fruit and Juice Apple Pie

The term "as easy as pie" is used to describe a task or experience as  pleasurable and simple. The idiom does not refer to the making of a pie, but rather to the act of consuming a pie which is usually a simple and pleasurable experience.....umm yea! Clearly making pie isn't easy...yet! The homestyle and dutch style are my preferred style only because the outcome is delicious! The cooked juice method or/and cooked fruit and juice method creates a traditional store bought flavor. I was shocked the Apple pie we made in class tasted like an Entenmann's pie?!?! Huh, did I just put my blood, sweat and tears into a pie I could have bought for $6.50!! 








               

RECIPES

*Used Basic Pie Dough from Day 1 for all crust 

Apple Pie Filling - Yield Two 9"pies

Ingredients:

Apples - 2 lbs, 8oz, fresh peeled and sliced

Apple Juice or Water - 1 lb, 4 oz

Sugar, granulated - 6 oz

Salt - Pinch

Cinnamon, ground - .25 oz

Cornstarch - 2 oz

 

Preparation:

In heavy bottom pot, combine apples, 2/3 of liquid, sugar, salt and cinnamon. Bring to a boil.

Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking

When apple mixture begins to boil, slowly add the slurry, stirring constantly.

Boil mixture until it is thickened and translucent, approximately one minute.

Remove from heat and cool filling and store for later use.

 

      

Peeled Apples in water
with lemon to avoid turning brown


 

Blueberry Pie Filling - Yield Two 9"pies

Ingredients:

Blueberries - 2 lb, 8oz

Water or Juice from blueberries - 14 oz

Sugar, granulated - 9 oz

Cornstarch - 2.25 oz

Nutmeg (optional) - .25 oz

Lemon Juice - 1 oz

 

Preparation: 

Defrost berries and drain well. Reserve the berries and the juice.

Place 3/4 of the water or juice in a heavy bottom pot with the sugar. Boil the mixture

Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking.

Add nutmeg and lemon juice to the slurry.

When the sugar/water mixture begins to boil, slowly add slurry, whisking constantly. Return to a boil.

Cook until mixture is thickened and translucent, approximately one minute.
Remove from heat and fold in the berries. Cool filling and store for later use.