Baking Blunders



So there comes a time in life when you realize that what you bought...wasn't actually what you thought it was.  I bought the stick Crisco because I always remember that it's easier for me to work with...rather then trying to measure it out.  But let me tell you, when you buy the stick kind...make SURE that you buy the right kind of Crisco.  I mean I did not want the butter flavor Crisco...so instead of having nice flaky pie crust, I ended up with crust that was hard to work with and wouldn't roll out, so one of my pies died...even though it's still baking.

I so did NOT want Butter Flavor

Flat Apple Pie with Perfect Pie Crust

2011 Ree Drummond, All Rights Reserved

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 40 min

Level: Easy

Serves: 2 pies

Ingredients

• 5 Granny Smith apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Juice of 1/2 lemon
• 1 recipe Perfect Pie Crust, recipe follows
• 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

Perfect Pie Crust:

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 1/2 sticks cold butter
• 3/4 cup vegetable shortening
• 1 egg
• 5 tablespoons cold water
• 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

 

Next time I will make sure I have what I need on hand... so this doesn't happen again.  I was really cringing at the finished look, but thankfully it doesn't taste as bad as it looks!  Of course now I have to try and get the goo off my cookie sheets, but overall I'm happy that they are at least editable!

At least I made Nick a happy camper!  He hasn't stopped trying to eat little bits and pieces since it was cool enough to touch.  Tomorrow we shall see what the girls think of it!

Completely collasped, lightly burned edges

Held it's shape, slightly burned in some areas

So let this be a lesson to anyone who, like me, shops and go.  Always...and I mean ALWAYS check your products before you buy them, because you don't want to end up with pie like mine.  Lesson to be learned.