FW November 2011 iPad
Hi, I'm Allison Kave of First Prize Pies and I'm gonna show you how to make the perfect apple cider cream pie. So to begin with, we're going to make our crust. So I have two cups here of unbleached all-purpose flour, two tablespoons of kosher salt, just regular white sugar. I just put a little bit of corn starch in instead of bothering with finding and working with cake flour. And what we're gonna do is we're just gonna quickly pulse this. Just to blend the dry ingredients. The faster you make it the less you work it. Therefore the flakier and better your dough is. I'm going to turn this on and I'm going to add the milk that has been soured with vinegar. I'm gonna let it go until it just comes together and then I'm going to wrap up in some plastic. [NOISE] And that is it. So, I'm just going to pull up the sides here and kind of press it. I'm not gonna knead it, but I'm just gonna sort of press into a disc. This is going to go in the refrigerator for at least an hour. I've taken it out and let it just rest at room temperature for about five to ten minutes. Generously flour my board. Roll a little bit in one direction, and then I turn the dough just a little bit. And I go again, turn, roll, and I roll from the center. What you wanna do is lay your pin over your dough, lift up the edge, and just sort of roll backwards. I'm just gonna clean the board a little. And now we take our pan, and you lift the entire thing onto the edge of your pan. And you just roll in the other direction. So I take my scissors, you could also just do this with your hands, or a knife. And I just work my way around. I'm just gonna kind of press the dough into the pan. And now we're gonna crimp. So what I do first is I fold the overhang underneath, all around the edge. And I just push the dough. And that's it. Now this needs to go back in the fridge again for just a few minutes, just to kind of set up and cool. So we're gonna line this with some foil, we now pour in our weight, beautiful dried beans. So now this is going to go into a hot oven, I preheated the oven for 425. And it's going to bake in there for about 20 minutes, And about half way through I'm gonna go in and rotate the pie so it bakes evenly. So here's our blind bake press and this is a finished apple cider cream pie. So as you can see the crust will get a little more golden but this is essentially where you're going for. Enjoy.