Monday, February 27, 2012

Pi R Squared

I don't mean to write so sporadically, but I get busy and this site suffers. It should be one of the last things to suffer, but I tend to sacrifice that which I enjoy the most. I have been busy; school is kicking me in the nuts. Just last week I saw three people cry- only two of whom were students. I don't know what's going on, but I feel like everyone wants to kill each other. I suspect that "the Knowing" will occur a week from Friday. That's the day that I find out whether or not I get into grad school. I don't want to jinx things, but I think I have a good shot of getting in. If I don't, I don't know what I'll do. I'm restless and tired of Dallas, but I need somewhere to go and something to do. As usual, we'll see.

Tomorrow we're having an open house type of thing at school and the math department decided to serve pis- I mean pies. The calculus teacher suggested that all of our pies should be square, because (pi)r^2. I may be the only one to have made one by hand, so I bought a new pan and presto: pi r squared!

Apple Pie



For the crust: http://www.nytimes.com/2012/02/19/magazine/recipe-pie-dough.html

Below is the text of the article copied exactly as it appeared in my browser. I hope the NY Times can accept a less than properly cited theft. I just want this in my blog so I can use it again without having to google it from the beginning. It turned out well. I used Red Wine Vinegar instead of Apple Cider Vinegar since I have yet to buy the latter.

Eat: Pie Fidelity (February 19, 2012)
Related Recipe

Apple Pie (February 19, 2012)

2 1/2 cups all-purpose flour

6 tablespoons unsalted butter, cold, cut into 1/2-inch cubes

2 tablespoons vegetable shortening, cold

3/4 teaspoon of kosher salt

Yolk of 1 egg, beaten

1 teaspoon cider vinegar

1/4 cup water, from 3/4 cup ice water.

1. Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.

2. Add egg yolk and vinegar to ¾ cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.

3. Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.

4. Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.

For the filling- and this I came up with all by myself!

9 Granny Smith Apples peeled and sliced into thin slivers.
2 Handfuls Cane Sugar
1/2 c. Brown Sugar
8 Cloves ground
1 tbsp Cinnamon
1 tsp Ground Ginger
1 tsp Nutmeg
2 tbsp Butter
~1 tbsp Flour

Mix the Apples with the Spices and Sugar and bake for about 30 minutes at 350 until tender. Melt in the Butter and thicken with the Flour. Ladle into the Pie Crust and bake for another 30-40 minutes until golden and nice.



Serve at a high school open house and watch others enjoy!

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