Well hello friends, I'm sorry it's been a little longer than usual between posts. We've had a bit of upheaval over the last few weeks, and I guess it finally caught up with me! I won't give you the whole long sob story, but suffice it to say that we haven't yet closed on our new apartment, but we had to leave our sublet... so Mark and I scrambled to find a short-term furnished sublet in Brooklyn that we could inhabit while the real estate gods decide to let us off the hook for whatever karmic infraction we committed (we're sorry! Really!).
So here we are in this little apartment, waiting waiting waiting for the planets to align so we can come to a stop and settle in in a real, permanent home. When all is said and done, it will be nearly a year since this particular adventure started! Needless to say, I can't wait to cook my first dinner and bake my first treats in our real home, whenever that is...
So anyway, let's talk about more fun things, shall we? Like pie! Pie, pie, pie -- yum. As I mentioned a while back, I got to contribute some pies to my pal Jayna's wedding. My assignment was 3 fruit pies. Originally I thought two of them would be peach and peach raspberry, since Jayna and I first began planning at the beginning of the summer, when it felt like summer fruit would be around forever. But as the wedding date appraoched, it started to feel more and more like fall, so I switched to apple-raspberry and ginger-apple-crumb. The third was a plum tart, as we planned all along.
The apple-raspberry was particularly fun to make and came out so pretty. It's such a perfect Indian summer pie, combining the crunchy, sweet apples of fall with the tart, ruby raspberries of summer. Of course, you can use frozen berries if there aren't any fresh ones left by you. As most pies do, this one takes a little doing, but it's worth every minute.
Please excuse the funny photo -- Mark rushed to snap it after it had been cut but before it got too destroyed :)
Serves 8 to 10
(adapted from Martha Stewart)
2 1/2 cups all-purpose flour
1 tsp. salt
16 Tbsp. (2 sticks) unsalted butter, cut into pieces, frozen
1/4 cup vodka, ice cold
4 to 6 Tbsp. ice water
2 3/4 lbs. baking apples (I used half Gala and half McIntosh)
6 oz. fresh raspberries (or frozen, partially thawed)
3/4 cup sugar, plus 2 Tbsp. for sprinkling
1/4 cup all-purpose flour
1 Tbsp. fresh lemon juice
Pinch of salt
1 Tbsp. unsalted butter, cut into small pieces
1 large egg yolk
1 Tbsp. heavy cream
1. Make crust: Pulse flour and salt in food processor. Add butter pieces and pulse just until butter is incorporated and there are no pieces left that are larger than a pea. Add vodka and pulse to combine. Add water, 1 Tbsp. at a time, pulsing just until mixture is still crumbly but just beginning to clump (squeeze some between your fingers; it should hold together). Dump it out onto a countertop and knead it just enough to bring it together. Divide it in half, shape both halves into disks, wrap in plastic and refrigerate for at least 1 hour.
2. Line a large baking sheet with foil. Remove 1 dough disk from fridge and let stand at room temperature until it's soft enough to roll (about 5 to 10 minutes). Roll it out (on a lightly floured countertop or in a pie crust bag -- the greatest invention ever!) to a 12-inch circle. Fit into a 9-inch pie plate and trip edges, leaving a 1-inch overhang. Refrigerate.
3. Preheat oven to 375ºF. Place a rack on bottom third of oven and put lined baking sheet on rack. Make filling: Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl. Transfer to pie plate; dot with butter.