Wednesday, October 8, 2008
For the inaugural "You Want Pies With That?" event, we were to bake a pie inspired by a movie. Now, I'm not a movie-watching sort of gal; I read books, and will choose books over a movie or tv just about any time of day. As a result, I had to enlist my sister to help me out with this one, since she watches more movies than I do and also remembers which ones she's watched better than I do. Unfortunately, I tend to forget what movies I do watch, and half the time I don't even remember what happened in them if I do remember watching them.
But I made an exception. Because people, this is about the pie. The Pie. And I love pie. I love pie enough that I got a couple suggestions from my sister as to movies, rented the movies, watched them, and then picked a movie upon which to base my pie. Yeah, I'm hard core like that.
The two suggestions that she came up with right away were Chocolat and Waitress. As can clearly be seen, there is no chocolate here, thus Chocolat was not my inspiration. Oh no, it was Waitress. Because I love the fact that she named her pies so uniquely. And because it inspired me to rename this apple piecrumbletart - "I hate shiftwork but love fall" pie. Because I do. Hate shiftwork and love fall, that is.
So there you have it. A pie, based on a movie. It's a pretty awesome pie, if I do say so myself. I made three little ones, and two are already gone. The third is merely awaiting its fate. So if you want to partake in my "I hate shiftwork but love fall" pie, here's how to do it:
Pie Crust (enough for a single 9" pie crust or 5 tartlets)
1 cup flour
1/2 cup Crisco (heaping)
3-4 tablespoons ice water
Mix the flour and salt together in a bowl. Cut in the Crisco with a pastry blender until you have coarse crumbs, up to the size of a pea. Slowly add ice water a tablespoon at a time and use a couple of forks to work it into the flour mixture. Only add enough ice water for the dough to hold together when you squeeze some in your hand. Turn out onto a well floured board and roll out into the appropriate size for your chosen pan.
1/4 cup flour (or more if your apples are especially juicy)
1/3 cup sugar (adjust for the sweetness of your apples)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Peel, core, and dice the apples. I went with 1/2" dice for my tarts, but you can go bigger in a full-scale pie. Mix with flour, sugar, and spices.
1/2 cup brown sugar, packed
1/3 cup flour
1/3 cup butter at room temperature
1/2 cup oats
1/2 teaspoon cinnamon
Mix together all ingredients until they resemble coarse crumbs.
Apple PieCrumbleTarts: The Assembly
Preheat oven to 400 degrees. Make the pie crust, filling, and crumble topping. Mound apple filling into the unbaked pie crust and bake for 25 minutes. Take the pie out and top with as much crumble as you'd like (I didn't use all of it). Put back in the oven and bake until apples just yield to a sharp knife and crumble topping is crispy. Let cool for as long as you can stand it - this isn't a sturdy pie crust, it's FLAKY, so it will fall apart if you're not nice to it.
Makes 1 9" pie or 5 tartlets.