Two weeks ago, I made a pie. It was Canadian Thanksgiving. I am not Canadian, and neither were any of us who were celebrating it together. It’s just a thing we seem to do, at least since last year!
This pie marks the first pie crust of the dough variety I’ve made since my first unsuccessful attempt at homemade crust several years ago. Anxiously, I thought of all of the things that could go wrong, from the typical (dense, not flaky crust) to the irrational (eaten by wild monkeys).
There’s really not much that goes into making a crust, ingredient and effort-wise. Cold butter is cut into a mixture of flour, sugar, and salt. Ice cold water is stirred in. Form a disc, wrap up, and refrigerate for an hour or up to 3 days.
By the way, the filling was maple apple. This is the recipe that I used, but was not happy with the results. Will address at the end of the post!
After resting the fridge, rolling the dough out also wasn’t difficult. The best Deb tip was to fold the rolled dough into quarters to make for an easy transfer to the pie dish. I free-handed a maple leaf cut-out for ventilation, then totally used the shape of the dish to my advantage for edge crimping time.
At this point, you should brush an egg wash over the crust and sprinkle with sugar, but this wasn’t in the pie crust instructions. It would have resulted in a shiny, more golden brown crust with probably a little extra crispness on top, but mine came out fine, anyway. I kind of couldn’t believe it.
I then drove down to San Antonio with this pie as my co-pilot for the feast. (My car smelled GOOD.) Morgen roasted potatoes with pearl onions that she peeled with her own hands. Jill roasted brussels sprouts with parmesan and mashed acorn squash.
As I was then feeling like an obnoxious food tourist, I just took a picture of my servings for the rest of the food. Jill also made the lentil soup, and Julie made pumpkin rolls. Andrew made cocktails with Clamato, vodka, and jalapeño olives (I think that’s right), but I’m lame and don’t like tomato-based drinks and had wine instead.
After stuffing ourselves with deliciousness, it was time for pie. Desserts that don’t allow for sampling prior to serving are always nerve-wracking, but I was feeling pretty confident just because the crust looked like a success. However, when I lifted the first piece out, the filling looked like apples and water. FAIL! I’m not sure why this happened, but it could be that I didn’t bake the pie for long enough. Or maybe cutting apple cubes instead of slices was a bad idea? Thoughts?
Either way, it tasted good, but was just such a bummer to see. I couldn’t even take a picture! Practice run for next month, I guess…
A very belated Happy Thanksgiving to my Canadian friends!