I am more obsessed with this Le Creuset pie bird than I am with actually making the pie today. But because, I like to leave you with something other than my very similar multiple photos of a pie bird, a tart pan and dough, I give you a recipe from my baking class I took years ago. Pie crusts are delicate, sometimes temperamental and when done right, extraordinary. The second or third days after the pie making are my favorite days to eat pies. I most often like them slightly chilled from the refrigerator.
Here is the recipe for an Apple Tarte Tatin from Chef Eric’s Culinary Classroom and many photos of my pie bird. I use blueberries and made several small tarts. Again, I am obsessed with this little bird. In case you could not tell by now. She doesn’t even bake with the tart. How old am I?
The Le Creuset website or Amazon.com both have the pie birds for sale. Order now. No, after you skim this post and look at the photos, then order. Hope you are as entertained as I have been with you new pie bird.
Mom’s Pie Dough
Yield: 1-10 in crust
Flou, All Purpose 1-1/2 c
Baking power pinch
Salt 1/2 t
Butter, cold 3T-1t
Lard or Crisco, cold 3T
Ice Water 3-4 T
- In a medium bowl, combine the flour, baking soda and salt. Add the butter and the lard. Using a pastry cutter or your fingers, work the fat into the flour until the fat is pea sized pieces.
- Gradually add ice water, 2 tablespoons at a time, until the dough comes together and can hold it’s shape. Do not knead the dough! This will cause the dough to become tough.
- Handle the dough as little as possible. Flatten the dough slightly, and let it rest covered, in the refrigerator for 30 minutes
- Roll the dough 1.8 inch thick and line the pie pan or tart shell.
Apple Tarte Tatin Yeild: 1-9 Inch Tart
Pie dough or Tart dough 6 ounces (170g)
Apples, Fuiji, Macintosh, medium size 12 each
Butter 3.5 ounces (100g)
Sugar 7 ounces (200g)
- Peel, halve and core the apples. Hold them in acidulated water. Roll pie dough to a 10 inch square, slightly less than 1/8 inch thick. Place the dough on a sheet pan and dock well. Reserve the dough in the refrigerator. Preheat the oven to 375 degrees.
- Melt butter in a 9 or 10 inch skillet. Sprinkle the sugar evenly over the melted butter. Quickly arrange the apples in the pan, standing them on the stem end and packing them tightly.
- Cook the apples over medium heat, shaking the skillet gently to keep the apples from sticking. Press gently on the apples to compact them. As the apples shrink, try to fit any extra apples in the pan. Continue cooking, shaking the skillet and compacting the apples occasionally, until the sugar turns dark golden brown, about 30 minutes.
- Remove the skillet from the heat and let it cool for a few minutes. While the skillet is cooling, cut 9 or 10 inch circles from the dough. Cover the apples with the dough, tucking the dough between the apples and the pan.
- Bake at 375 degrees for about 30 minutes, or until dough is cooked through. Remove the tart from the oven and let it cool for 10 minutes.
- Invert onto serving platter.
I had a good time taking the photos and eating my little blueberry tarts. Next time I will use her to sing in an actual pie, in a actual pie dish once freshly baked from the oven.
Until Next Time…