I'm off the to the Apple Festival tomorrow with a van full of apple pies and tartlets. When an offer to bake apple pies for a booth at the local apple festival came I hemmed and hawed.
And then I decided to go for it, I was planning on going for fun no matter what. Well, 10 hours later I tell you that I have made 8 pies and 12 mini tartlets. It all looks yummy enough to eat and hopefully yummy enough to buy. But I can barely move.
I love to make apple pies because I love to eat them and I love them in all their forms: two- crust, sour cream apple with walnut topping (it's heavenly and a pain to make), crumb topped, apple and blackberry and my latest creation, caramel and powdered sugar glazed crumb top. I decided to go with the final creation for my pies for the festival, because it just seems a little decadent. I did leave a few minus the caramel -- just in case there were some traditionalists buying tomorrow. So, for this post I bring you a pie tutorial. I may not be a pastry chef but I have made a few pies in the past few years. I am not going to bore you with the actual crust recipe because you can review that post here: Bulk Pie Crust Recipe. I am going to start from the moment I take my pie brick out of the refrigerator or freezer.
Roll your pie into an approximate 10 to 12 inch circle by rolling one direction and then turning or rolling 1/4 turn from your starting point. Continue turning until you have a good circle. I try to roll mostly from the center. If you roll on your edges too much you will have a more inconsistent circle. Reflour your rolling pin as needed.
Now you have a lovely pie crust ready to be filled.
Caramel topping: 7 caramel squares