Dinner Party + Apple Pie

September 30, 2011 § Leave a comment

We threw our first dinner party! Only we can currently only invite 2 people at a time to dinner parties, since we only have a square table and 4 chairs. Good thing all of our wedding dishes/silverware came in sets of 12 huh?

Normally, if I cook something I won’t make it again for a long time. But I decided to take the safe route and make something that we inhaled the first time I made it. On the menu: Roasted Chicken with Dijon Sauce, Roasted Garlic Mashed Potatoes,  Corn on the Cob, and Parmesan Garlic Bread. Nothing too fancy or complicated, but delicious nonetheless. Especially the dijon sauce, which we served in our new gravy boat as part of a game we like to call “how many wedding presents can we use at one time?”. (I just tried to count how many for this meal, but lost track. A lot.)

And there was pie. My first pie attempt. Delicious Apple Pie  Smash. (Which is what happens when you cut it too early, before it cools enough, and it crumbles into a big delicious mess). It was supposed to be berry pie- but the berries themselves would have cost $20 (6 packages at over 3 bucks a pop), so I’ll save that for another day.  I’d say it was a hit, berries or no berries. Not only did everyone finish all their pie (seriously all- usually there is some crust left behind right?), but we packed some for them to take home and one of them dug into it before even leaving our house. Thank you butter.

*This was for a dinner party, so I was okay with the copious amounts of butter. I’m going to try to make mini healthier version for us. I will post them if they turn out well. I’m also wondering if you reeeally have to pre-bake your pie crust.

Apple Pie Recipe (adapted from a combination of Joy the Baker and The Italian Dish)

Filling

  • 2.5 pounds of apples, peeled, cored, and sliced
  • 1 T lemon juice
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 T cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 T cornstarch
Combine apples, lemon juice, sugars, cinnamon, nutmeg, salt and toss. Leave them to sit for a while for the juices to be released. The original said no more than 3 hours, but I definitely left mine for 4 or 5.
Drain the juices into a bowl, and then boil them down until they are reduced by half. (The original has you adding butter in this step, which I totally forgot and it turned out fine.) Drizzle over your apples and lightly toss.  You are ready to put the mixture into your pie crust- recipe below.

Crust

  • 3.5 cups flour
  • 2 tsp sugar
  • 3 sticks butter (no, not joking) cut into smaller cubes
  • 1/2 cup ice water
Other: Pie pan, pie weights (I used dried beans)

Pulse the flour and sugar together in the food processor.  Add half the butter; pulse again. Add the rest of the butter and pulse until it looks crumbly. Add a little bit of ice water at a time, until a ball of dough is formed (you may not need it all).

Divide the dough into two, flatten each ball into a disc and wrap in a floured piece of plastic wrap. Refrigerate for about half an hour.  Preheat your oven to 375°. Grease a pie pan

Take half the dough out and roll it out to be a little larger than the pie pan. (I did this on a silicon mat, since it is resistant to stickiness. I then took the mat and turned it upside down over the pan so the dough wouldn’t fall apart.) Press the dough into the pan and up the sides.

Put a piece of foil on top of the dough (I would grease the bottom side- my foil stuck to the dough) and place your beans/pie weights on it. Bake for 15 minutes, remove weights, and bake for another 15.

Take your other piece of dough out of the fridge and roll it out. Put your apple mixture into the shell and then cover it with the second piece of dough. Press the sides into the crust to seal it, and cut the edges off. (Andrew’s mom makes cinnamon/sugar bites out of the dough bits, but I shamefully ate them all and never got to that stage). Cut slits in the top of the pie. Put foil around the edges so they don’t get burned. Bake for about 1 hour and 15 minutes at 375°.

We probably waited 10 minutes to cut the pie- maybe wait 20 or 30. It kind of fell apart on us, though it was still delicious!

Delicious Mess:

Lessons Learned:

  1. Wait for pie crust to cool before cutting
  2. The more delicious something is, the worse the pictures would be. Because why waste time snapping the perfect picture when you can get down to business?
  3. I way overestimate the amount of food needed for 4 people.
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