Thursday, July 31, 2008

Pie by the yard

Well technically the pie is only about one foot long.
With the transparent apples ready in our region, the apple peelers are going full throttle.
This little apple peeler has peeled many apples.
After school snacks, apple sauce and of course pies. . .it's the handiest little tool.

Dough
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1 teaspoon salt
  • 2 egg yolks
  • enough buttermilk to make 3/4 cup with the egg yolks in the cup
  1. Mix together the flour and the soda and the salt
  2. Cut the butter into the flour mixture
  3. add the yolk and the buttermilk which has been stirred together
  4. Stir together with a fork as well as you can
  5. Turn the dough onto the countertop and form into a ball
  6. Flatten into a rectangular disc and put it in the refrigerator for an hour.
  1. Peel and slice enough apples to make 8 cups.
  2. Toss the apples with 1 1/2 tablespoons minit tapioca.
  3. Add 3/4 cup sugar.
  4. Set aside.


Preheat the oven to 375 F

  1. Divide the dough into two pieces.
  2. Line two cookie sheets with parchment paper
  3. Roll each piece of dough roughly the size of the cookie sheet.
  4. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
  5. Divide the apple mixture between the two pieces of dough.
  6. Fold first one long side over and then the other and then fold the ends onto the top last.
  7. Take the two egg whites and beat them until soft peaks form.
  8. With your fingers spread the egg white over top the pies as shown.


Bake for 35 to 40 minutes or until golden brown.

I do both of mine at the same time in the convection oven . . but with a regular oven I would do one at a time.
I would completely put together one. . slip it in the oven and put together the second one while the first one is baking.

Glaze

  • 1 cup icing sugar
  • 2 tablespoons hot water
  • a drip of vanilla

  1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.
  2.  Let cool completely and then slice. .


20 comments:

  1. I can see why the little guy wanted up to see this wonderful dessert up close. I bet it does fill the house with a wonderful smell!

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  2. This looks so good, Lovella! Oh the tantalizing smells when apples are baking.. My sister makes this too.

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  3. We had two transparent apple trees growing up! I was forever peeling those apples by hand from the first apple that fell. My mom of Ukrainian decent made the best apple pie in town....a little tart not too sweet we had it with ice-cream ... this brings back wonderful memories of that time, now that moms deceased! I just love your website...Mennonite girls sure can cook! This sounds delicious. Transparent apples aren't available as long as others are, thanks for reminding me to get out and get some.

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  4. wow that looks scrumptious, sure beats make those tiny apple perishky. i don't think we have transparent apples here, at least no one i know grows them....we have lots of crabs though...i mean crab apples...lol

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  5. I made these to post today too but you beat me to it. My recipe is slightly different so I may add it yet too. I'll see. Kathy

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  6. Kathy, I've been waiting for you to post it because it's a must have. I got the recipe from you ages ago and have made it for coffe connections at church, family gatherings, piano recitals . . . always loved!
    Lovella, I like how you divide it into two and it looks very nice to serve it in bars like that. It looks like a nice German apple streudel.
    I've always done the whole cookie sheet with half the pastry, covered it with apples (granny smiths are great too) and covered it with the second half.
    Kathy, let's see a picture . . . I like recipes that can be changed up like this.

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  7. That looks incredibly delicious!!

    This recipe blog is terrific.

    Thanks so much to each one of you!!

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  8. Good heavens! Two recipes in three days. I should just buy the book. :D

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  9. hi lovella. i baked up this treat last night but it didn't turn out really great. i do not know what kind of apples i should use as I live in germany. i do not know what transparent apples are. any substitution suggestions? the apples i used did not get completely soft. also, we do not have tapioca pudding here. i used something called 'milchreis' instead but it's basically like rice pudding and not really tapioca-ish. anyway, any thoughts you can give me to make this work better would be great!

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  10. Your recipe looks so delicious! I have a little online newspaper that I just started. We have a recipe section on there. May I use this recipe for my paper?

    You are welcome to check it out and see that it is a sweet family paper.

    www.simplyheartandhomegazette.com

    Blessings,

    Gina

    My other website is

    www.simplyheartandhome.com

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  11. may I ask what is icing sugar?

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  12. I think in the states. .if that is where you are from it would be called confectioners sugar. .or maybe powdered sugar.

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  13. Lovella - I'm trying to come up with a good potluck dessert for Sunday - was thinking something along the lines of Strawberries since they are ready... this recipe caught my eye - do you think I could somehow make it a strawberry pie by the yard?
    Any ideas? I already left Anneliese a comment about her summer berry pie... but yours would give me more pieces for a big group - ideas???

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  14. Lovella - I didn't end up trying this with strawberries but did use Granny Smith Apples. Worked great - however I baked it last night and then put into an air-tight container to be served today... seems it may have been more on the crisp side last night out of the oven then it is now since sitting in a container. ???
    Is this best eaten right away once cooled rather than stored?

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  15. Hi Jen,
    I read this and thought, Oh, too bad! I'm sure it was wonderful when you pulled it out of the oven. This pie is great the next day, but I find that it is best not to seal any kind of pie pastry for storing. You can seal it to freeze, but, uncover to thaw. If you plan to serve it the next day, you can freeze it before baking (bake the day of) or leave it out on the counter overnight, just covered with a clean tea towel.
    I hope that helps for next time.

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  16. Hi!!
    I love the presentation of this pie! I would like to make it, but I don't have any apples. Do you think rhubarb would work? If so, how much sugar should I add? I love, love, love your website. I never feel like I am 'experimenting' when I try any of the recipes for the first time, I always feel like I am using a trusted old family favourite!! Thanks for all the inspiration. It is easy to throw a party with a great menu with a website like this 'in your back pocket'!

    Kathy

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    Replies
    1. Kathy, Rhubarb works great with this pastry. Thanks so much for your encouragement! We appreciate that so much.

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  17. This looks wonderful! I'd like to use it as a dessert for a youth retreat. How big is sheet pan you use?

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    1. Melissa, 11 X 15....it is a great dessert for youth. You can easily double the crust on this one and make it in a full sheet.

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  18. I am going to bake this recipe for our anniversary dinner/dessert next weekend! Our transparent trees is loaded and ready to harvest. Thank you for sharing.

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