A tale of two pies: pie I

When I first came to Canada, it was on the US Thanksgiving Day 2012.
One day while we were queuing at the supermarket, I grabbed the november issue of Martha Stewart’s Living magazine, attracted by the promise behind the title “Pies & sides PLUS the ultimate Thanksgiving dinner”.
Even if I had not used the any of the recipes for my very first Thanksgiving lunch, I am still very happy of that particular issue, because of the pies.
There are at least 10 recipes I want to try, but today I want to tell you about the 2 I’ve already tried.

The first one is a classic apple pie, but not so classic, as there are also pears in it, and the crust is enriched by walnuts.
It was delicious, and the crust was so perfect that I’ve thrown away the other piecrust recipes, for I swear I’m never going to bake another pie using any other piecrust!

IMG_8958

APPLE & PEAR PIE WITH WALNUT CRUST

Adapted from Martha Stewart’s Living issue Novemeber 2012: I used a 8-inch pie-plate instead of a 9-inch one; and I halved the quantity of the filling.

For the crust:
2 cups all purpose flour
1/2 cup walnuts, coarsely chopped
1 Tbsp sugar
1 tsp salt
2 sticks (1 cup) butter
1/3 cup icy water

For the filling:
3 Granny Smith apples
1 Bosc pear
1 Tbsp lemon juice
1 pinch salt
1/3 cup sugar
1 Tbsp butter
2 Tbsp all-purpose flour
Vanilla extract

Istructions:
Mix all the solid ingredients, then add the butter at room temperature and work with your fingers, until the mixture resembles coarse meal. Finally add the icy water and work the mixture together until a dough comes out. In case dough is too dry, add one (or more) tablespoons of icy water, one at a time. The dough must not be too sticky or wet.
Divide the dough in 2 parts, and roll each half into disks, about 8 inch in diameter: wrap in plastic and put in the fridge for 45 minutes.

Peel the apples and the pear, and cut them into medium chunks. Add lemon juice, salt and sugar.
In a pan melt the butter, then add the fruit and sautée for 5 minutes.
Lower the heat to medium, and cook 5 more minutes until the fruit has softened, then add flour and cook for 1 more minute. Add few drops vanilla extract. Allow to cool.

Take the dough disk from the fridge and preheat the oven at 425 F.
Roll one disk in order to line a 8-inch pie plate, then pour the filling inside.
Roll the other disk to cover the fruit, then seal the border and open some cuts on the top disk, to let out steam.
Bake pie for 15 minutes, then lower oven temperature to 375 F and bake for 1 hour, or until the crust is golden and you can see some of the filling bubbling thru the cuts.

IMG_8961 compressa

If you want the lattice on top, when you roll the top disk, cut four 3-inch strips and weave them on top of the fruit.

Orecchiette / Comments

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