Thanks to her good friend Angelina, Aly finally made a pie crust she was happy with. It was flaky and buttery; perfect for pies. For the filling she used a recipe from Williams Sonoma’s jar of pecan pumpkin butter. Happy Turkey Day!!
2 cups (250 grams) all-purpose flour, plus more for dusting
1 teaspoon salt
2 sticks of very cold unsalted butter
1/4 cup ice cold water
1. Throw butter into the freezer for about 10 minutes before you begin to ensure very cold butter.
2. Sift flour with salt.
3. Dice butter into small pieces.
4. Throw flour into a food processor. Add a few pieces of butter at a time and mix until fully incorporated.
5. Roll dough into a disc, wrap and refrigerate overnight.
6. Preheat the oven to 425 degrees and grease your pan with butter.
7. Roll your dough out until it’s a thin disc, dusting the surface and rolling pin generously.
8. Arrange dough into your pan, add filling and bake at 425 for about 15 minutes. Then reduce the heat to 350 degrees and bake for another 40-45 minutes. Baking times may vary a little depending on what type of filling you’re using.
For years Princess Aly stayed away from apples. She hadn’t consumed one let alone touched one ever since she was traumatized by her dear friend Snow White’s “apple incident.” But one year with March 14 (3.14 = pi day!) fast approaching, Aly decided to face her fears and celebrate with Not Snow White’s Pie!
1 Trader Joe’s pie crust
2 apples (NOT poisonous!)
1/2 teaspoon of vanilla extract
1/2 teaspoon cinnamon
Sprinkle of salt
1/4 cup brown sugar
1 tablespoon of flour
1 tablespoon of butter
1. Unwrap crust and thaw at room temperature for about 20-30 min until pliable. Mold half the crust into bottoms of 2 small ramekins and bake according to box.
2. While bottom crust bakes, prepare apple mixture. Cut the apples into small chunks or slices.
3. In a bowl, mix apples with vanilla, cinnamon, salt, sugar, and flour.
4. When the crust is done, divide apple mixture into the 2 ramekins. Cut the tablespoon of butter into small pieces and add to the tops.
5. Cover ramekins with remaining crust, pinching at the edges. Cut slits at the top to allow steam to escape.
6. Bake at 350 degrees for about 45-50 minutes. If edges of the crust are browning too much you can cover with foil.