A tale of two pies: pie II

Picking up where I left at the end of last post, today I’ll tell you about the second pie from the november 2012 issue of Martha Stewart’s Living magazine.

It is a crumb pie with apples and sour cream. The magazine says that this was the signature dessert of a Philadelphia restaurant, the Old Original Bookbinder’s, opened in 1865 and shut in 2002.
Unluckily, I didn’t get to taste the original, to compare with my version.
Still I love crumbles and I’ve been making them out of anything from ages, so I feel sure I can say that the recipe on the magazine needs some amendments.
Piecrust was perfect, filling quantities had to be halved, but the crumbs were terrible: way too much butter, so that they weren’t any crumb-ish and they looked more like a disheveled crust.
So I made a second attempt, using my dose for the crumbs, and I think the result was terrific!



Adapted from Martha Stewart’s Living issue Novemeber 2012: I used a 8-inch pie-plate instead of a 10-inch one; I halved the quantity of the filling; I changed the crumbs recipe and I substituted almonds for walnuts.

For the crust:
1 2/3 cups all purpose flour
3/4 tsp sugar
3/4 tsp salt
1 1/2 sticks butter
1/4 to 1/3 cup icy water

For the filling:
3 Royal Gala apples
8 oz sour cream
1/2 cup sugar
1/2 tsp ground cinnamon
1 pinch salt
1 egg, lightly beaten
1/2 cup all-purpose flour
1 tsp Vanilla extract

For the crumbs:
5 Tbsp all purpose flour
2 Tbsp sugar
2 Tbsp butter
1/4 cup almonds, peel on, coarsely crushed

Start with the piecrust: 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.
Roll the dough into a disks, about 10 inch in diameter: wrap in plastic and put in the fridge for 45 minutes.
Take the dough disk from the fridge and preheat the oven at 450 F.
Meanwhile, do the filling: mix sour cream with sugar and salt. Beat one egg into the mixture, then sift in the flour and beat. Finally add cinnamon and vanilla extract.
Peel the apples, cut each into 8 wedges and toss the wedges into the sour cream mixture.
Line a 8-inch pie plate with the pastry disk, then pour the filling inside.


Put a baking tray on the lowest rack of the oven, to catch possible drippings, and bake pie for 10 minutes at 450 F, then lower oven temperature to 350 F and bake for 45 mins, or until the crust and the apples are golden brown.
For the crumbs, assemble the dry ingredients then add the butter at room temperature and work with your fingers, until the mixture resembles coarse meal.
Take pie out of the oven and arrange the crumbs on the hot filling, so that some parts of the apples happen to stick out the crumbs.
Bake for some 45 minutes more, until the crumbs are set and golden.



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