/ck/ - Food & Cooking

And here's the other one

Nice work OP.

>>4351633
Thanks. I was a little intimidated but it was a lot easier than I thought it would be. The crust looks really flaky, I hope it tastes good.

Were you given any tips for the filling? I'm making apple crumble tonight and am just about to go to the shop.

>>4351641
No, I used a recipe for the filling I got online. Happy to share though.
Per pie:
6 granny smith apples
1/4 c sugar
1/4 c brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 tbsp butter
1 1/2 tbsp cornstarch
Juice of one lemon

Peel and slice the apples.
In a bowl mix the lemon juice, sugars, cinnamon, nutmeg and salt. Add the apple slices and stir until they are all well coated.
Let it sit for up to 3 hours (I let it sit overnight because I didn't have 3 hours to spare this morning)
Drain well and sprinkle cornstarch on the apples until its dissolved completely.
Add the butter to the apple juices and bring to a boil. Let it simmer until it thickens slightly.
Mix juices with the apple slices and you are ready to fill your crust!

Did you bake the crust in that glass plate? I thought it wouldn't be resistant enough to use in the oven.

Also, is that sugar powdered on top? It looks delicious, OP.

>>4351651
Yeah I baked them right in the glass things. And I brushed egg white on the crust and sprinkled granulated sugar on top. Will be eating it a la mode shortly!

>>4351649
Thanks. I'm using bramleys so I reckon i'll need more sugar but I hadn't thought of adding nutmeg so i'll buy that.

The pie looks great by the way. Nice finish on the pastry.

>>4351655
The first pie at least, I'm having trouble loading the crumb topped picture for some reason.

>>4351655
Thanks! It came out well, if I do say so myself. Happy to share the recipe if you fancy

>>4351657
Yeah please do. I've got my heart set on crumble tonight but I can buy some grannies and follow your recipe at some point in the future.

>>4351673
It's super easy. I just used
200g flour
100g very cold butter
1/4 cup ice water (used a bit less, really)
A pinch of salt.

I cheated and used a food processor to cut the butter into the flour until it looked like bread crumbs. And just add a tablespoon of butter at a time until it holds together.

Cut it in half, flatten into rounds and refrigerate at least 30 minutes. I made mine about 36 hours in advance.

Just make sure you bring it back to room temp for rolling.

I baked the pies at 425F/220C for 50 minutes but your mileage may vary since I baked them both at once.

I just had a slice of the crumble and it was outrageous! The apples are lovely and acidic and cooked perfectly, and the crust is really flaky and delicious. I was worried maybe the juices would soak the bottom and make it soggy but it was just perfect! So happy!

>>4351697
goddamn that's a good looking pie

>>4351697
Thanks a lot. I'm guessing you mean to add tablespoons of water not butter?

It snowed on the way back from the shop and I nearly got blown off my bike by the wind so tonight's crumble had better be worth it.

>>4351697

I rarely save pics from other posters. I think a crumble top on a pie is a great idea.

>>4351628
>>4351651

I have to say that that plate, while thickish, doesn't seem to be made out of Pyrex. It looks like a serving dish, where you'd transfer the pie once it's cooked, or put the pie plate into.

If it's not Pyrex, you were lucky it didn't crack when you put it on the granite. Glass doesn't handle temperature transitions as well as Pyrex.

>>4351836
eh, yes. I meant water, not butter!

>>4352090
It's not Pyrex brand but they are baking pans. I have had a glass serving tray shatter into pieces when I put hot spaghetti in it before, ruined lunch for 10.

>>4352136

Wasn't sure. It didn't look decorative enough to be purely decorative, and it didn't look sturdy enough to be a baking dish, either.

Carry on.