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American Pie



We don't really celebrate Thanksgiving. But then, any holiday that is created with the sole purpose of cooking and eating food has my wholehearted support. Which is why I baked myself a pie yesterday.

An open face, rustic, free form pie filled with the goodness of apples and cinnamon. I had half the dough left over from my fruit tart. Given how much it shrank in the tart pan, I thought of doing a more informal version of the pie called the galette.

I took out the cold dough from the fridge and rolled it out as thin as it would go, transferred it to a nonstick baking sheet and put in back in the fridge to chill. Next, I peeled and thinly sliced two apples.

If you work quickly and assemble your pie in the next two minutes, you don't need to worry about the apples browning. So as fast as you can, mix 2 tbsp brown sugar with 1/2 tsp cinnamon. Grab a handful of raisins.

Set the oven to preheat to 200C. Take the rolled dough out of the fridge and arrange a layer of apples in the center, leaving a 1 inch border all round. Sprinkle 1/3rd of your sugar and half the raisins. Create another layer of apples followed by sugar and raisins. Add a final layer of apples and fold up the dough to create your pie.

I covered the apples in the center with foil to avoid burning. This went into the oven for 25 minutes. Then I removed the foil, sprinkled the rest of the sugar on the apples and all over the top and put it back into the oven to brown. Took another 15 minutes in mine to get a flaky, buttery pie.

That was my sweet Thanksgiving. What was your thanksgiving like?

Comments

Veggie Hut said…
Thats intersting one.. Happy Thanksgiving belated!
wearabout said…
This is the 3rd food blog I have visited today..and after looking at the photos I'm hungrier than before.
bombaychowparty said…
I have been on a tart baking frenzy with that being the theme for the Bakers Challenge this month. Having tried a tart crust for the first time, am curious about the pastry now. You mentioned that yours pulled back from the pan while baking. In the first recipe I tried I found that mine tended to do the opposite. It seemed to expand and almost sag. It tasted good but leaked and looked somewhat messy. The pasta frolla on the other hand (from the challenge this month) seemed to work very well. What it doesn't do so well though is lend itself to chocolate. It seems to work better with fruit and especially fruits with a bit of a tang.
On a different note, what I am most curious about..when it comes to tarts and pies...is how they are different. the pastry clearly could be the same. So whats the differentiator? Ideas?
Deeba PAB said…
You go girl... I ♥ American Pie, and I'm digging your rustic pie. Well done on the challenge Simran.
Aparna said…
You're on a pie roll, it seems. :)Love them both. Liked the kiwi oe especially. Looks greeat.
Bye bye Miss American Pie.. Lol, I don't know why, but ever since I read your title, the song's been humming in my head. Anyway, great looking rustic pie, I'd do anything for a good pie [which explains why I don't make them as much ;)]

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