Page 378 - Pie Squared

Bake (on top of the steel, stone, or baking sheet if using) for 20
minutes. Reduce the heat to 350°F and bake an additional 40 to 45

minutes. If the top gets too dark, tent with foil. The pie is done when
the filling is bubbling through the slashes.
Cool the pie thoroughly before serving. But if a warm pie is your
heart’s content, slip the cooled pie in a hot 350°F oven for 10

minutes before slicing.

Techniques: Cheddar Cheese Crust (here), Selecting Apples for Pie
(here), Mixing and Rolling Out (here), Crimp and Slash (here)

Swaps:

Trade in Cheddar Cheese Crust for an All-Butter Crust (here) or a
heartier option like the Rye Crust (here).

Add a handful of chopped candied ginger to the filling.

HOW TO PREPARE APPLES (AND PEARS) FOR PIE

Every bite of a fruit pie should have fruit, every slice should cook
evenly, and the pie, when cut, should be pretty. I love the slow

meditation of preparing fruit for a pie. I have a favorite method
for apples. It’s quick and precise and uses tools. What’s not to
like?
As a clever teacher once told me, conquer one task at a time.

First, peel all the apples or pears using a vegetable peeler. Try
to keep it in one long piece: This game will keep you occupied
through a few apples. Take those long, beautiful peels, push
them in a jar, and cover them with bourbon. Put the jar in the

closet and bring it out in a month for apple (or pear) bourbon
cocktails. But I digress.
Next, remove the center core, any remaining peel and stem,
and any brown spots with a melon baller. Finally, place the apple

flat side down on the cutting board and slice horizontally from
top to bottom, keeping the slices about ½ inch thick. Place in a