Since we’ve moved to North Carolina we’ve had only family visit. This past week was our first visit from friends. Rob’s best friend Rob, who’s married to Karen (pause, pause, pause) Yes we are Karen and Rob and Karen and Rob LOL
My friend Karen, married to Doyle (we use their last names to not get confused) set Rob and I up. So forever we blame them for everything … and thank them for everything!
When they arrived Thursday they got to partake in last week’s treat, Chocolate Lush. But what to make for dessert on Friday when we smoked a pork shoulder (like the one I posted about previously)??? Doyle told me to buy something at the grocery store but you know I could never do that. Many suggestions were bantered about from peach cobbler to apple pie, however when we were in the Williams Sonoma store (where I bought two cookbooks) I found their cherry pie filling. Rob’s absolute favourite filling. Normally I’d make my own but cherries are not in season and one thing Williams Sonoma does well, is their prepared food. They tried to sell me the pie crust too, but that I know I can do very well. The cherries were a bit pricey which usually indicates how it would taste; at least I hoped!
On the way home from the store I told Rob that I got a surprise for dessert and he asked if it was Lemon Meringue pie, so if you’re counting that was the third pie type request. I was at least on the right track ;)
As I’m not a fan of cherries, I didn’t want to make a full pie. So I decided to make individual pies and that way I could make apple for me.
- 2 1/2 cups flour
- 2 sticks unsalted butter cold
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 to 2/3 cup cold water
- In food processor pulse flour, sugar, salt and butter until it looks like dry oatmeal
- Slowly add the cold water until it forms into a ball. Do not over pulse in mixer as it will make the crust chewy. Depending on where you live your water amount will change. Start with 1/2 cup and continue to add until the dough becomes a ball.
- Take out of processor and on floured surface, kneed just until fully combined and not sticky.
- Wrap in plastic wrap and chill for 1/2 hour
- Take out and roll out until desired thickness (I like it a little thicker), put into pie plate or individual ramekins.
- 8-10 small applies ( I used Gala) but whatever your preference
- 1 to 2 tablespoons sugar (how sweet do you like it)
- 1-2 teaspoons cinnamon
- pinch of nutmeg
- lemon juice
- pinch of flour (optional)
- Cut apples into thin slices or small cubes
- Mix in sugar, cinnamon, nutmeg, flour and lemon juice
- let stand, make dough
For individual pies, have the pie dough over hang the ramekins. Divide the apple mixture into the individual pie’s and fold over the dough to form the top of the crust. Brush with egg wash, sprinkle with sugar. Bake at 350 for 30-40 minutes or until crust is golden brown.
When cherries are in season, I’ll do a post on the best cherry pie ever. At least that’s what Rob tells me :)
Everyone thoroughly enjoyed the pies including Abby and Rowan. Abby was all about the cherry where Rowan wanted apple. Thumbs up from the girls always makes it worthwhile!
Thanks for looking!
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