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Everything You Should Know About Pies

Plum Aple Pie

Plum Apple Pie
Ingredients for Pastry:

2¼ cups cake and pastry flour
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup cold butter
1 large egg
Ice water

Ingredients for Filling:

1 lb red plums, pitted, and sliced
1 lb tart apples peeled, cored and chopped
2 tablespoons lemon juice
3/4 cup granulated sugar
3 tbsp all purpose flour
1 teaspoon cinnamon
1 egg yolk
1 tsp milk
1 tablespoon granulated sugar

Directions for Crust:

  • In a large bowl mix flour, sugar and salt. Using pastry blender, cut in cold butter until the particles of butter are about the size of a small pea.
  • In a measuring cup, beat egg and stir in enough ice water to equal 1/2 cup.
  • Stir egg mixture, 1 tablespoon at a time, into flour mixture until pastry is moistened and holds together in a ball.
  • Press dough together and flatten into two 5-inch rounds; wrap with plastic wrap and refrigerate for 30 minutes.

Directions for Filling:

  • In a large bowl toss fruit with lemon juice.
  • In separate small bowl, mix sugar, flour and cinnamon; stir sugar mixture into fruit.
  • On lightly floured surface, roll out pastry to 1/8-inch thickness and fit 8-inch (20 cm) pie plate. Trim edge of pastry and brush edge lightly with water.
  • Spread fruit mixture evenly into bottom crust.
  • Roll out pastry for top crust, cutting steam vents. Place top crust over bottom crust with filling, leaving about 3/4-inch pastry for overhang.  Fold top pastry under bottom crust edge, press to seal and finish crust edge as desired.
  • In small bowl mix egg yolk and milk. Brush mixture over top crust and sprinkle with a granulated sugar.
  • Bake at 425ºF (220ºC) for about 10 minutes; reduce heat to 350ºF (180ºC) and bake for another 30 to 35 minutes or until filling is soft and crust is golden brown.

Makes 8 servings.

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Mixing Pastry
Pastry desserts may be made in various fancy shapes for individual servings or in pies that will serve five or six persons. Pies having one crust usually contain a filling that consists of a custard mixture, a mixture thickened with corn starch or flour, or occasionally a fruit mixture. Some pies also have a top crust covering the filling, and when this is the case a fruit filling, either fresh or cooked, is the kind that is generally used.

Variety of methods exist in preparing and mixing the ingredients used in pastry making. Each method is producing a different effect in the finished product.
Some of these methods are explained and illustrated here in detail, so that the people interested in this subject will not have any difficulty in producing splendid results. Familiarity with all of them will insure success with it.

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