RECIPE: GRANDMA'S PIE CRUST

PREFACE

 CONVIVIAL:  Large Riveted Bowl  for Mixing

CONVIVIAL: Large Riveted Bowl for Mixing

November is here, which officially means holidays are upon us. Our team has been gathering simple recipes that we’re looking forward to cooking, eating, and hosting with this season and we wanted to share them with you here. Feel free to share your result with us in the comments below!

The Story Behind The Recipe

Our Technical Manager, Anna Hutchison, is notorious in shop for her baking skills. Routinely she brings in homemade sweet treats (pies, muffins, pop tarts) to share with the studio. So when we set out to find a pie recipe for the holidays, we went straight to her. 

Anna grew up baking with her family. She learned it from her mother and her mother learned it from hers (and her Grandma learned it from a neighbor friend, which is where the true Grandma Chadwick Recipe comes from). This recipe has since been passed down and used countless times. Anna’s mother in particular is known for baking at least 6 pies every Thanksgiving, using the crust recipe for pumpkin, rhubarb, and of course apple pie. Every year she bakes a few to enjoy within their home and a few to bring to family meals surrounding Thanksgiving. Anna says the family has a running joke every year that Mrs. Hutchison needs to “practice her pie skills a bit more”, not because her skills are actually rusty, but because they hope the strategic feedback will motivate more “practice” and ultimately more pies for the family to enjoy.

Anna’s first memory making her own pie was in grade school at age 14. She hasn't stopped since. She says she is constantly refining her skills, however, as a studio, we can attest that they don’t need much more refining. Generously, Anna shared her Grandma Chadwick’s Pie Crust recipe with us and we invited a couple friends to help test bake the recipe.  Below is the Pie Crust recipe, paired with an apple filling recipe from an old Better Homes cookbook she references often. Hope you all enjoy!


 CONVIVIAL:  Riveted Serving Tray  for final presentation + serving

CONVIVIAL: Riveted Serving Tray for final presentation + serving

Grandma Chadwick’s Pie Crust Recipe

4 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 and 1/3 cups shortening

1 egg

1/2 cup water

1 tablespoon vinegar

*Makes enough for 4 crust layers. Meaning, 4 pies with no top crust or 2 pies with top crusts.

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STEP 1: Mix dry ingredients together in a bowl and gradually cut in the shortening. Once mixed, add in the egg and vinegar. Lightly knead in bowl until dough feels cohesive and ready to roll (about 1 minute). Section dough into 4 pieces (to be used for 2 pies with top crusts or 4 pies without top crusts)

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Step 2: Dust flour on clean surface to roll out the dough. Change direction of dough continuously to create a circular disk about 1/8” thick. Add small amounts of flour to the table surface if crust begins to stick.

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Step 3: Lightly prepare baking pan with thin layer of canola oil. Carefully transfer the dough to a baking pan and press it into the shape of the pan. Trim the dough to mimic the rim of the pan and softly pinch the edge of the dough repetitively to create a rim pattern.

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Step 4: Once the base crust is finished, set it aside until desired filling is added. Roll out second round of dough, cut and prepare for top crust as desired. There are so many types of top crust designs. Anna used a lattice crust for this recipe.

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Step 5: Peel and cut Granny Smith apples into bite-friendly sized slices and prepare mixture for desired filling . See recipe for Apple Pie filling below.

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Step 6: Place apple slices inside the pie crust, evenly distributing them within the pan. Pour in filling over the apples, place small squares of butter on top of the filling, then add the top crust. Slightly sprinkle with sugar to make it shine!

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Step 7: Bake for 25 minutes at 375 degrees, pull out of the oven and cover the edge of the crust with foil to achieve a perfectly brown crust. Place back in the over for 20-25 minutes.

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Step 8: Let cool for 5 minutes and then slice, share, and enjoy! We placed the Apple Pie hot out of the oven on our new Riveted Serving Tray in place of a trivet.

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Finally, we recommend pairing your Apple Pie with a bold cup of pour over coffee to compliment and contrast the sweetness. A truly nostalgic, holiday combination!

Pictured here are our Riveted Mugs, available in Set of 2-8 for 10-25% off. Happy fall, happy hosting!


 CONVIVIAL:  Riveted Salad Plates  for final serving

CONVIVIAL: Riveted Salad Plates for final serving

Interested in the Apple Filling recipe Anna uses for her pie?

Here are the ingredients:

APPLE PIE FILLING

6 Granny Smith Apples

3/4 cups sugar

2 tablespoon flour

1 dash salt

1 teaspoon cinnamon

2 tablespoon butter

*Apple Pie Filling recipe is from old Better Homes Cookbook

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