Take a look at this incredible apple pie-rate ship. Recipe: 2 1/2 cups flour 1/2 tsp salt 1/2 cup shortening 1/2 cup ice water nonstick spray 4 apples (I used granny smith and braeburn) 6 tbsp sugar 3/4 tbsp flour 1/2 tsp cinnamon 1/4 tsp salt a pinch of nutmeg 1 egg pie weights, dried beans, or dried rice coffee filters or parchment paper 2 aluminum mini loaf pans (5 x 2.5 inches) 2 pairs of disposable chopsticks 3 bamboo skewers foil tape black and red marker glue gun In a bowl, combine the flour and salt, and mix. Cut the shortening into small pieces and add them into the bowl. Use a pastry cutter or a fork to incorporate the shortening until there are pea sized lumps. Add the ice water one tablespoon at a time, gently mixing it in, letting it moisten the dough. Gather the dough into a ball and split it in two. Place each half on a piece of plastic wrap. Flatten each into a disc, fold over the plastic wrap, and chill in the fridge for 30 minutes. While waiting, prepare the apples. Peel and core the apples. Thinly slice them and then chop the slices into thirds. Place the apples pieces in a mixing bowl. Add the sugar, salt, flour, cinnamon, and nutmeg. Gently mix. Cover the mixture with plastic wrap until ready to use. For the two mini loaf pans, grab the center of one of the smaller sides and pull it out so it makes a point. so now instead of rectangles, the pans have 3 of the original sides and a little pointy side. Take a large piece of foil and wrap it around one of the pans, using it to extend the short pointy side to make a longer point. Fold the excess foil over the other pan edges. Spray both pans with nonstick spray. Preheat the oven to 425°F. Take one disc of dough and place it between two large pieces of plastic wrap. Roll it out to a 12x10 inch rectangle. Peel off a piece of plastic wrap and cut the dough rectangle into two pieces, one thats 9x10 inches and another thats 3x10 inches (refrigerate the 3x10 inch piece) Bottom Crust Take the 9x10 inch rectangle and place it into the prepared mini loaf pan and stretch it to fit the mold. Trim the overhanging dough with kitchen shears. (If desired, in the center of the longer edges, a little notch of dough can be cut off for aesthetic purposes, to make the ship more ship-like in appearance). Repeat all of this with the other disc of dough and mini loaf pan. Take a fork and poke holes all over the doughs to prevent bumps forming in the crust when baking. Spray two coffee filters with nonstick spray and place them on the dough in the pans (or two pieces of parchment paper can be used instead); this keeps the pie weights from touching the dough and will make it easier to take them out. Fill the pans with the pie weights or dried beans or dried rice. Place the two filled pans on a baking sheet and then place the sheet in the oven for 15 minutes. When done, take the sheet out of the oven and let the crusts cool. Top Crust Once cool, take the apple filling and spoon it into the two crusts, filling to about 1/4 inch from the top of the crust. Take the 3x10 inch pieces of pie dough out from the fridge and place them onto the crusts. Seal the dough by pinching around the top 1/4 inch of the crust. Trim the excess overhanging dough. Then take a fork and press it around the crust edge to make sure that its firmly sealed. Take a knife and cut slits in the dough for vent holes. Mix the egg with 1 teaspoon of water to create an egg wash and brush the tops of the pies. Then place them in the oven on the baking sheet for 10 minutes. After 10 minutes, lower the oven temperature to 350°F and continue baking for 35 minutes. If the pointy part of the ship or the edges start to brown too much, rip off small pieces of foil and cover them. Once done, take the pies out of the oven to let them cool. When completely cool, carefully remove the pies from the aluminum pans. Preheat the oven to 425°F. Cover a baking sheet with parchment paper and place the pies on the sheet. Take the rest of the egg wash and brush the pie sides with it. Cover the top of the pies and the pointy part of the ships with foil. Bake the pies for 15 minutes. Check and see if the sides are dry and golden brown. If so, take the pies out of the oven and let cool. If not, continue baking them until the sides are dry and golden brown. Then remove from the oven and let cool. (Recipe courtesy of Diamonsfordessert)
Posted on: Mon, 05 Jan 2015 16:00:00 +0000
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