Emma's Pies!

Emma Watson's Pie Tumblr.
a new pie every week

We don't know if Emma bakes pie, but we would like to think she does.

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Hot Kick Apple Pie!

image

  • 5-6 medium cooking apples, peeled, cored and thinly sliced (use a mix of apples not all one type)
  • 150-200 g (3/4-1 cup) sugar
  • 10 ml (2 tsp) lemon juice
  • 1.25 g (1/4 tsp) cinnamon
  • .75 g (1/8 tsp) nutmeg
  • 1.25 g (1/4 tsp) salt
  • pinch of cayenne
  • 28 g (2 tbls) of butter
  • some cold milk for brushing the crust
  • cinnamon sugar

Preheat oven to 220 C (425 F).

Prepare 1 recipe of basic pie crust

Mix apples, spices, salt, lemon juice and sugar in bowl. Spread mixture into pie crust. Break butter in pea sized pieces and spread on top of filling.

Place top crust on filled pie, crimp edges, and cut slits in top crust for vents, brush top crust with milk and sprinkle cinnamon sugar on top.

Bake for 15-20 minutes on center rack with a baking sheet or foil on rack below to catch drips.

Reduce heat to 175 C (350 F) and bake 20 minutes more.

Remove pie from oven.

Let cool for 10-20 minutes.

Serve with vanilla ice cream or cheddar cheese wedge if you are from Wisconsin.

photo sources:

  • Emma Watson, Noah movie
  • Lady baking pie, Getty Images.

You’ve gotta love a free range chicken pot pie on a Friday afternoon : )

@EmWatson 26 Oct 2012

We need to get Emma’s chicken pot pie recipe up.

Boozed up Tart, Sour Cherry Pie

Basically this is a Manhattan in pie form.  

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Crust:
1 Recipe of basic flakey pie crust.
Prebake bottom crust.
Roll out top crust and cut into 2cm (3/4”) strips.

Filling:

  • 1.3 kg (3 lbs) pitted sour cherries (you can use bing cherries as well, but reduce the sugar if you do)
  • 120 ml (1/2 cup) decent quality bourbon
  • 50 ml (3 Tbsp) Sweet Vermouth
  • 2 g (2 teaspoons) orange zest
  • 170-200 g (3/4-1 cup) granulated sugar. (start on the low side, add more sugar later)
  • 18.75 g (2 tbsp) cornstarch
  • 1.25 ml (1/4 teaspoon) Angostura bitters


Mix bourbon, sugar, vermouth, bitters, and zest in medium bowl (you can use a tupper ware or some other sealable bowl) stir until sugar is mostly disolved.  
Add cherries, make sure that they are all pretty much covered.  Cover, set on counter and let soak overnight.  
Make sure to flip the bowl occasionally to get to cherries all covered.

In the morning, taste cherries to see if they need more sugar add sugar as needed.

Mix cherries and cornstarch in a saucepan over medium heat bring to a low boil, reduce heat to simmer, and stir constantly until thickened. (about 10 minutes)

Fill prebaked bottom crust with cherry filling.

Weave the strips for the latice top crust. Video

Brush top crust with milk and sprinkle with granulated sugar.

Bake pie on center rack in a 190 C (375 f) oven for about 50 minutes, until top crust is nicely browned and filling is bubbly.  
You may want to place foil or an baking sheet on the rack below your pie to catch any drips.

Cool on racks.  Serve with vanilla ice cream or fresh whipped cream.

photo sources:

  • Emma by Christian Oita for Wonderland magazine.
  • Cherry pie, Michigan Sour Cherry Pie by First Slice.
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Emma’s Basic Flakey Pie Crust.

piecrust

Makes top and bottom crust for a 23 cm (9”) two crusted pie.

  • 340 g (about 2.5 cups) all purpose flour
  • 6 g (1 teaspoon salt)
  • 170 g (3/4 cup) chilled unsalted butter  (if you cut it into small pieces first and put it into the fridge it will be easier)
  • 120 g (4-6 tablespoons) ice water (use a spray bottle if you have one)


Sift flour and salt into a mixing bowl and cut in shortening with pastery blender. 
Keep cutting until mixture looks like course corn meal.
Sprinkle water onto mixture and mix gently and quickly with a fork a little at a time until the mix holds together.
Do not use too much water!

Shape into a ball, divide in half, reball each half, rap each half in plastic wrap and press into a disk.
Place disks into your fridge and let rest for about 30 minutes.
Remove one half of the dough from the fridge and place onto a lightly floured pastery cloth.
Using a lightly floured, stockingnet covered rolling pin, roll the dough into a circle using firm strokes from the center out.

Roll out so that it is about 8 cm (3”) in diameter larger than your pie plate and about 3 mm (1/8”) thick.

Roll the crust gently up onto your rolling pin and transfer the crust centering over your pie plate. 

Make sure that the crust overlaps the edges by about 2.5 cm (1”). Trim any excess with a sharp knife.

Press gently into the bottom of the pie plate. Patch any cracks by moistening and pressing scraps of dough onto them.
Using a fork, poke a few holes into the bottom of the crust.

If you are prebaking your crust, line the inside of the crust with a sheet of parchment paper, making sure that the edges of the crust are covered. 
Fill the crust (parchment paper) with dry rice or uncooked beans and bake on the center rack of a 200 C (425 F) oven for 10 minutes. Let cool and remove beans/rice and parchment paper before filling

Notes: 

  • Handle the dough as little as possible.
  • Keep everything chilled until baking.
  • There should be visible streaks of butter in your dough.
  • Halve recipe for single crust pie.

photo sources:

  • Emma by Christian Oita for Wonderland magazine.
  • Lady baking pie, Corbis, Retro Americana, image 11333
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Pie Is good Food!