Student Recipes – Pastry Lab
Everyone will make their own apple
pie and BAKE IT AT HOME. EACH student is
to mix and make their own pie crust – do NOT mix it as a group!! Wash your apples. Think ahead – have the sugar mixture ready to
put the apples in so that they don’t go brown after you peel and cut them. Clean counter tops before beginning. Use floured plastic wrap under and over the
dough when rolling. Use plastic wrap in
your measuring cup when you are measuring the shortening to make clean-up
easier. Use your white plastic scraper
(in your utensil drawer) to scrape the flour and extra dough directly into the
garbage can.
Student
Lab Reading Assignments
“Cake
Cures,” BCC pg. 101; “Tips for Frosting,” BCC pg. 114; “Pastry Cures,” BCC pg.
121; “How to Make Pastry,” BCC pg. 125; “How to Make a Lattice Pie Top,” BCC
pg. 126; “How to Make Pastry Edges,” BCC pg. 126
Apple
Pie
Pastry
2 ½ C. flour 3/4 C. shortening (5.2 oz. by
weight)
3/4 tsp. salt 8 to 10 Tablespoons (1/2 c. plus 2 T.)
ice cold water
1. Combine
flour and salt in a mixing bowl.
2. Gently
cut in shortening with a pastry blender until pea sized.
3. Sprinkle 6
tablespoons of the cold water over flour mixture, tossing lightly with a fork
or rubber scraper. Add the remaining water 1 tablespoon at a time, tossing with
a fork, and press to the side of the bowl until all is moistened.
4. Divide dough
in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your
dough at this point. You should just gently gather the dough into two slightly
flattened pieces, not two tightly compressed dough balls.)
5. For
a 2-crust pie:
Bottom - On a lightly floured surface, roll one ball from center
to edges, to form a 12” circle. Fold in
half or roll the pastry around the rolling pin.
Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate,
and, using kitchen shears, trim the dough so that there is a one-inch overhang
of pie dough. Fill the crust with the
desired filling.
Top - On a lightly floured surface, roll the second ball from
center to edges, to form a 12” circle.
Place the top crust on the filling, and cut slits or shapes to allow
steam to escape. Using kitchen shears,
trim the pastry one inch beyond the rim.
Fold the top edge over the trimmed bottom edge, and flute the edge to
seal.
6. For
a lattice top pie:
Bottom - On a lightly floured (all-purpose flour) surface, roll
one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the
rolling pin. Unfold or unroll it over a
9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim
1” beyond the rim of the pan. Fill the
crust with the desired filling.
Top - On a lightly floured (all-purpose flour) surface, roll
the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2”
strips. Starting at the center of the
pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of
the bottom crust. Fold the bottom crust
over the strips, and flute the edge to seal.
Filling
6 C. prepared baking apples (peeled,
cored, and sliced)
3/4 C. packed brown sugar
2 Tbsp. all-purpose flour
1/4
tsp. ground nutmeg
½
tsp. cinnamon
1/8 tsp.
salt
Topping: 2-3 Tbsp.
milk, sugar
1. Preheat
your home oven to 425°.
2. In a mixing
bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.
3. Peel, core
and thinly slice apples. Add apples to
cinnamon mixture and toss to coat.
4. Pour filling
into the prepared bottom crust.
5. Place top
crust over filling as directed above.
Brush the crust with milk, and sprinkle with sugar.
6. Using FOIL
FROM HOME, fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½”
circle. Unfold the foil and place the
square section over the pie. You may
also use a long strip of foil 5 inches wide to wrap around the pie. When placing the foil on the pie, place the
shiny side out to reflect the heat away from the crust. Loosely mold the foil over the edges to
protect them from burning.
7. Bake for 35
minutes. Remove foil, and bake for 15 to
20 minutes more until the crust is golden and the filling is bubbly. NOTE:
You may want to protect the bottom of your oven from the molten syrup in
case it spills out of the pie during baking.
Freezing
Pies
·
Before freezing a pie or pie shell,
make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or
foil before baking.
·
Heat oven to 475º for 15 minutes,
then at 375º for 45 minutes.
Substitute for 2 cups pastry flour =
1 1/3 cup (175 grams) (320 ml) all-purpose flour plus 2/3 cup (80 grams)
(160 ml) cake flour
You will have to do the math for the
amount needed in the above recipe.
Read more:
http://www.joyofbaking.com/IngredientSubstitution.html#ixzz2E6e2seJW
