An eye for pies

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An eye for pies

Local expert shares secrets to perfect crusts and fillings
Diana Brown, left, assists her mother, Marti Bourjaily, by placing an apple pie that her mother made into the oven.
Marti Bourjaily hand mixes the dough for a pie crust. One key to a flaky crust is to take care not to over mix, she said.
Marti Bourjaily uses a one-handled rolling pin to roll out the dough for a pie crust.
“Quality butter is a must,” Marti Bourjaily said while cutting butter for an apple pie.
Marti Bourjaily won her first awards at the 1996 La Plata County Fair with her recipe for cherry pie.
A quality piece of pie, such as this slice of cherry, doesn’t release a flood of juices, Bourjaily said.
Marti Bourjaily’s Award-Winning Apple Pie


For crust:


2 cups all purpose flour
1 teaspoon salt
4 tablespoons butter
Scant 2/3 cup shortening
4 to 5 tablespoons cold water

Method:


Preheat oven to 400 F.
Combine flour and salt. Cut cold butter into small cubes. Add butter and shortening to flour mixture. With pastry knife, work quickly to incorporate butter and shortening into flour until all flour is mixed in well.
Add water one tablespoon at a time, so mixture is not too wet and not too dry. With one or two fingers, mix dough until it gathers into a ball. You should see specks of butter throughout the dough.
Quickly form dough into 2 disks. Wrap in plastic and place in refrigerator for 20 minutes to overnight. About 15 minutes before rolling, take the disks from refrigerator and place on counter.
In the meantime, make pie filling.

For filling:


6 large Granny Smith or mixed variety apples
¾ cup sugar
2 tablespoons flour
1½ teaspoons cinnamon
¼ teaspoon nutmeg
Pinch of ground ginger
1/8 teaspoon salt
1 to 2 tablespoons butter

Method:


Peel, core and slice apples into uniform slices. Combine sugar, flour and spices. Lightly toss apples in mixture. Let apples set for 15 minutes to allow juices to form.
Take pie dough disks from refrigerator and allow sit on counter for 15 minutes before rolling.
Roll one pie crust disk between waxed paper, turning and lightly flouring often. Do not roll edges too thin. Ease crust into bottom of 9-inch pie pan without stretching dough. Leave one inch of dough over pie pan edges.
Combine apples with spices and mix thoroughly. Pour apple mixture into bottom pie crust. Turn pointy edges of apples down so they do not poke holes in upper crust. Compact apples tightly.
Roll out remaining disk for top crust. Dot top of apple mixture with 1-2 tablespoons of butter. Carefully cover with top crust. Dip fingers in water to seal top and bottom crusts. Cut off any long edges. Use fingers to create decorative fluted edge. Cut slits in top crust.
Place pie on middle rack and bake 50 minutes or until golden brown. Pie must cool for several hours before slicing.

An eye for pies

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Diana Brown, left, assists her mother, Marti Bourjaily, by placing an apple pie that her mother made into the oven.
purchase
Marti Bourjaily hand mixes the dough for a pie crust. One key to a flaky crust is to take care not to over mix, she said.
purchase
Marti Bourjaily uses a one-handled rolling pin to roll out the dough for a pie crust.
purchase
“Quality butter is a must,” Marti Bourjaily said while cutting butter for an apple pie.
purchase
Marti Bourjaily won her first awards at the 1996 La Plata County Fair with her recipe for cherry pie.
purchase
A quality piece of pie, such as this slice of cherry, doesn’t release a flood of juices, Bourjaily said.
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