{"id":6575,"date":"2020-10-16T22:25:24","date_gmt":"2020-10-16T22:25:24","guid":{"rendered":"http:\/\/www.dianeduane.com\/outofambit\/?p=6575"},"modified":"2023-05-07T22:15:26","modified_gmt":"2023-05-07T22:15:26","slug":"from-the-baking-while-you-write-department-spicy-apple-pie","status":"publish","type":"post","link":"https:\/\/www.dianeduane.com\/outofambit\/2020\/10\/16\/from-the-baking-while-you-write-department-spicy-apple-pie\/","title":{"rendered":"From the Baking-While-You-Write Department: Spicy Apple Pie"},"content":{"rendered":"<p>The following recipe was improvised on the fly on the evening of October 16, 2020, and unfolded on Twitter. I don&#8217;t allow my tweets to be unrolled (because the companies that do that make money off my labor without giving me any). But I&#8217;m happy to share the recipe, and the process, here in my own web space, with anyone who&#8217;s interested.<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<div class=\"css-1dbjc4n\">\n<div id=\"tweet-text\" class=\"css-901oao r-hkyrab r-1qd0xha r-a023e6 r-16dba41 r-ad9z0x r-bcqeeo r-bnwqim r-qvutc0\" dir=\"auto\" lang=\"en\">\n<p><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Status report, Baking-While-You-Write dep\u2019t: These three Bramleys weigh 1100g (that biggest one is nearly half a kilo all by itself. I FEEL AN APPLE PIE COMING ON. <\/span><\/p>\n<div class=\"r-xoduu5 r-1mlwlqe r-1d2f490 r-1udh08x r-u8s1d r-h9hxbl r-417010 css-1dbjc4n\" title=\"Smiling face with open mouth\" aria-label=\"Smiling face with open mouth\">\n<div class=\"css-1dbjc4n r-1niwhzg r-vvn4in r-u6sd8q r-x3cy2q r-1p0dtai r-xoduu5 r-1pi2tsx r-1d2f490 r-u8s1d r-zchlnj r-ipm5af r-13qz1uu r-1wyyakw\"><\/div>\n<\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkdNEH5WMAAkMTE?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<\/div>\n<div class=\"css-1dbjc4n\">\n<div id=\"tweet-rich-content-label\" class=\"css-1dbjc4n\" aria-labelledby=\"quote-tweet-label tweet-card-label\">\n<div class=\"css-1dbjc4n\">\n<div><\/div>\n<div class=\"r-1adg3ll r-13qz1uu\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Apples like these mean that half-measures will not be sufficient. Meaning: I GOT LARD OUT TO DEFROST. This is going to be one of those *serious pie crusts.* \ud83d\ude42<\/span><\/div>\n<div><\/div>\n<\/div>\n<\/div>\n<div><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkdivVrWAAA5VMo?format=jpg&amp;name=large\" alt=\"Image\" \/><\/div>\n<div id=\"tweet-rich-content-label\" class=\"css-1dbjc4n\" aria-labelledby=\"quote-tweet-label tweet-card-label\">\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;Step one: apples sliced on the mandoline and put down in acidulated water while I make the pie crust and watch the evening news \/ aka \u201cthe How F*cked Are We Tonight Show\u201d.<\/span><\/div>\n<div><\/div>\n<\/div>\n<div><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/Ekd0zZtXYAYS3qL?format=jpg&amp;name=large\" alt=\"Image\" \/><\/div>\n<\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Now: pie crust. 3:1 ratio, roughly: 1.5 c all purpose flour \/ 0.5 c lard: a tbs of butter to change up the materials chemistry a little (the butter adds a smidgen of steam to the equation): 4-5 tbs of water (with lemon juice) (and a bit more if necessary) to bring it together.<\/span><\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;I do this in the Cuisinart \/ Magimix. The only caution if you do this is to be careful not to overwork it. Add the liquid a tablespoon or so at a time between 15-30 sec pulses until the dough gathers. Then: 30-60 minutes to rest in the fridge.<\/span><\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;The other caution is to mind the sharp bits of the blade when washing it. \ud83d\ude42 This is a new Cuisinart blade, and it just collected from me what we refer to around here as \u201csteel fee\u201d: i.e. every new sharp in the house seems to get each user once. (shrug) Just the way it goes.<\/span><\/div>\n<div><\/div>\n<div><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeCSoOXYAEU90r?format=jpg&amp;name=large\" alt=\"Image\" \/><\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;So now I get to spend half an hour or so waiting for the dough to rest. This I will spend (a) wrestling with a new 3D set that\u2019s already giving me grief and (b) watching this evening\u2019s Star Trek episode, which of course, like all the rest of TOS, was Never Political. (snicker)<\/span><\/div>\n<div><\/div>\n<div><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeDTdPXgAE-daP?format=jpg&amp;name=small\" alt=\"Image\" \/><\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;Right. So the apples are draining and it\u2019s time to consider the spicery. Tonight this involves normal granulated\/white sugar, demerara sugar (light brown), soft dark brown sugar, ground ginger, ground cinnamon and ground cloves: and in the mortar, blade mace&#8230;<\/span><\/div>\n<div><\/div>\n<div><img fetchpriority=\"high\" decoding=\"async\" class=\"shrinkToFit\" src=\"https:\/\/pbs.twimg.com\/media\/EkeQTuGXEAE-ubS?format=jpg&amp;name=medium\" alt=\"https:\/\/pbs.twimg.com\/media\/EkeQTuGXEAE-ubS?format=jpg&amp;name=medium\" width=\"777\" height=\"583\" \/><\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;and long pepper (<i>Piper longum<\/i>). Those get ground up and added to the others, along with about 1.5 T of cornstarch that will help the juices released during cooking stay more or less where they are. Finally, berry allspice (in the grinder up top, by itself) will go in too.<\/span><\/div>\n<div><\/div>\n<div><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;So now to business with the crust. Dough separated 2\/3 (for the bottom crust) to 1\/3 (for the top). The pie dish is a prezzie from Katie, S\u00e9an and Ruadraigh McGrath (yes, *that* Katie McGrath: the family were our nearish neighbors when we were living on that side of Wicklow.)<\/span><\/div>\n<div><\/div>\n<div><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeUXnJXUAg8Psv?format=jpg&amp;name=large\" alt=\"Image\" \/><\/div>\n<div><\/div>\n<div>\n<div class=\"css-1dbjc4n\">\n<div id=\"tweet-text\" class=\"css-901oao r-hkyrab r-1qd0xha r-a023e6 r-16dba41 r-ad9z0x r-bcqeeo r-bnwqim r-qvutc0\" dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;Bottom crust in place. It is possible to get very scenic with the layering of the apples, but (a) these are indeed a bit on the old\/fragile side and (b) I couldn\u2019t be bothered right now. First layer in&#8230;<\/span><\/div>\n<\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div>\n<div class=\"css-1dbjc4n\">\n<div id=\"tweet-rich-content-label\" class=\"css-1dbjc4n\" aria-labelledby=\"quote-tweet-label tweet-card-label\">\n<div class=\"css-1dbjc4n\">\n<div class=\"r-1adg3ll r-13qz1uu\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeWb1wWAAEzgiF?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<\/div>\n<div>\n<div class=\"css-1dbjc4n r-1awozwy r-18kxxzh r-zso239\">\n<div class=\"css-1dbjc4n r-18kxxzh r-1wbh5a2 r-13qz1uu\">\n<div class=\"css-1dbjc4n r-1wbh5a2 r-dnmrzs\">\n<div class=\"css-1dbjc4n r-1adg3ll r-1udh08x\">\n<div class=\"r-1adg3ll r-13qz1uu\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"css-1dbjc4n\">\n<div id=\"tweet-text\" class=\"css-901oao r-hkyrab r-1qd0xha r-a023e6 r-16dba41 r-ad9z0x r-bcqeeo r-bnwqim r-qvutc0\" dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">&#8230;and first layer of seasoning.<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeWpiKW0AEluc7?format=jpg&amp;name=large\" alt=\"Image\" \/><\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Layer 2.<\/span><\/div>\n<\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeW-KrWkAAk6qH?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Butter and seasoning.<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeXNZPXgAAJX5d?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Final layer.<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeX62YXgAE48jq?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Butter and seasoning. &#8230;You will notice that I didn\u2019t trim the crust. This is because I expect this pie to ooze like crazy (and there\u2019s already a pan positioned in the preheating oven to catch the drips).<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkeYqzQXIAUU7jX?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">That bottom crust gets folded in; the top crust will be pinched to it to seal.<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkealhbW0AAmxqk?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">Et voil\u00e0. &#8230;Pierced for venting because this seems a sensible approach for any pie from which catastrophic collapse during baking is expected. (It\u2019s fairly tall, and those apples really are a bit on the old side and are going to give up a lot of their water.)<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/Ekebd-_W0AAoEnz?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">..Right. Timer should go shortly. Catastrophic collapse (why am I hearing this in Spock&#8217;s voice all of a sudden?) &#8220;&#8211;catastrophic collapse in four, three, two, one&#8211;&#8221; (SFX: SHAKE\/RATTLE\/HUM, camera SHAKE, crew LURCH from side to side and fall out of their chairs&#8211;)<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\">\n<div class=\"css-1dbjc4n\">\n<div id=\"tweet-text\" class=\"css-901oao r-hkyrab r-1qd0xha r-a023e6 r-16dba41 r-ad9z0x r-bcqeeo r-bnwqim r-qvutc0\" dir=\"auto\" lang=\"en\"><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">And so: pie. (<\/span><span class=\"r-18u37iz\"><a class=\"css-4rbku5 css-18t94o4 css-901oao css-16my406 r-1n1174f r-1loqt21 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\" dir=\"ltr\" role=\"link\" href=\"https:\/\/twitter.com\/scalzi\" data-focusable=\"true\">@scalzi<\/a><\/span><span class=\"css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0\">) &#8230;Dripped as expected, but the oven remains clean. &#8230;I\u2019ll wait half an hour or so to let it stabilize and then cut a slice.<\/span><\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><img decoding=\"async\" class=\"css-9pa8cd\" draggable=\"true\" src=\"https:\/\/pbs.twimg.com\/media\/EkernzOXUAA51e7?format=jpg&amp;name=medium\" alt=\"Image\" \/><\/div>\n<\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\">&#8230;The image of the Perfect Slice will appear in the morning, when the pie has had a chance to cool completely.<\/div>\n<div dir=\"auto\" lang=\"en\"><\/div>\n<div dir=\"auto\" lang=\"en\">Thanks for having a look! \ud83d\ude42<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The following recipe was improvised on the fly on the evening of October 16, 2020, and unfolded on Twitter. I don&#8217;t allow my tweets to be unrolled (because the companies&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6613,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"anyone","activitypub_status":"","footnotes":""},"categories":[608,17,57],"tags":[],"class_list":["post-6575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-2","category-cooking","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From the Baking-While-You-Write Department: Spicy Apple Pie - Out of Ambit<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dianeduane.com\/outofambit\/2020\/10\/16\/from-the-baking-while-you-write-department-spicy-apple-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From the Baking-While-You-Write Department: Spicy Apple Pie - Out of Ambit\" \/>\n<meta property=\"og:description\" content=\"The following recipe was improvised on the fly on the evening of October 16, 2020, and unfolded on Twitter. 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