Wednesday, February 11, 2009
NO, I am not talking about the ones from the bakery at your grocery store or even Mrs. Smiths. This is easy, yet you can take all the CREDIT cuz you MADE it with your own two little hands and SLAVED all day making it....(heh, heh, heh....that is what you want THEM to think!)
I've heard this called Crostada or Gallette. Whatever.
It's freakin' ___(enter name of filling here)____ Pie LOL. I first came to know this as a Crostada when I saw Ina Garten prepare it. So there, Apple Crostada.
I am not going to use any recipe here just a process cuz it's so freakin easy!!!
EASY PEASY PIE
Pre-made Pie Crust
Whatever fruit you have in your fruit bowl that you need to get rid of NOW. (I used my two partly shrivelled Gala apples)
Lemon juice (to prevent browning)
Some instant Tapioca
Nuts of choice or not
1 beaten egg
Bring pie dough to room temperature. Roll it out a little more onto your parchment paper, silpat or the non stick foil is what I used. Preheat your oven to 350 degrees.
Prepare your filling of the chopped fresh fruit you have on hand. I usually use like 4 apples but today I had only two little sad apples and it was just fine. Mix in your lemon juice, your sugar, cinnamon and tapioca (my box of instant tapioca called for only 2 Tbsp for apples -more for blueberries cuz they juicier!). Either mix your nuts (if you are nutty people like us) or put them on top.
Place mixture in center of dough, leaving 1-1/2 inches around edge. Whether it is a flat pile or a huge mound, does not matter. Fold up sides all around to 'hug' the fruit mixture. Brush folded edge with egg.
Slide pie/crostada onto your baking sheet. Place in oven and bake for 30 minutes or until crust is browned.
Makes depending on how you cut it into 6 slices or 8. We were having a hankering and since the apples were on the thin side....we opted for the 1/4 pie pieces. GREAT with ice cream or fresh whipped cream!
So there you go....pie in a FLASH. NO making of a crust, no rolling dough into a perfect circle, NO easing it into the pie pan without stretching, NO cutting the excess off the edges. NO crimping, NO venting of dough top.
Just roll out premade dough, fill, fold and bake. BAM-PIE! Once you make this...you will find it hard to back to the old way....I've made this with apple and blueberries, peaches and almonds, apples and pears with pecans, apple and raisins. The possibilities are endlessly easy!