Anger Pie!

Angry Crust

Ingredients:

2 1/2 Cups Organic Whole Wheat Pastry Flour

3 Teaspoons Organic Cane Sugar or Maple Sugar

3/4 Teaspoon Salt

1/2 Cup Firm Organic Unsalted Butter

1/4 Cup Organic Vegetable Shortening 

5 to 8 Tablespoons cold water 

Instructions:

1. Sift all dry ingredients together.  Add Butter and Shortening and toss to coat the fats with flour.

2. Cut fats into flour until particles are size of small peas. 

3. Add 1 tablespoon at a time drizzling it in around the rim of the bowl.  Use a kitchen fork to push mixture to the center with each addition.  Do this around the entire bowl.  As more water is added clumps of dough will form.  The lumps will become larger with each addition.  Add the final tablespoon of water, a teaspoon at a time.  Now feel the dough with  your hands; it should feel cool and slightly moist.

NOTE: To determine if the mixture has enough water, gather some in your hand and press it against the bowl to see if it will hold together.  If not, add more water sparingly, about 1 teaspoon at a time, adding only enough for it to form a mass.  Too much liquid and/or overworking the dough will toughen it.

4.With floured hands, gather dough against the side of the bowl.  Divide evenly into two, forming two balls. Flattened balls (heh, I said balls) into two 4-5 inch disk.

5. Dust the disks generously with flour, then score with the side of your hand to relax the gluten.  Cover with plastic wrap.  Chill in the refrigerator for 30 minutes or longer before using.

NOTE:  The dough will keep for up to 3 days in the refrigerator, 6 months in the freezer.  To thaw, remove from freezer to refrigerator.   Thaw overnight or at least 12 hours before using.

6. After the resting period, roll pastry 2 inches larger than inverted pie plate with floured rolling pin.  If using after the filling is prepared from the recipe below, place the rolled dough on parchment paper and store in the fridge until filling is prepapared.

7. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.  FOR TWO-CRUST PIE: Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.

Good Ole'-Fashioned Angry Inside The Pie

Ingredients:

Angry Crust for Two-Crust 9-Inch Pie Pan

1 Organic Lemon

1/3 cup Organic Maple Sugar

1/4 Cup Organic Whole Wheat Flour

1/2 Teaspoon Fresh Ground Nutmeg

1/2 Teaspoon Ground Cinnamon

1/8 Teaspoon Sea Salt

8 cups Thinly Sliced Organic Granny Smith Apples (about 8 medium apples)

Instructions:

1. Peel and slice apples, making sure to remove the core (unless you are really angry).  Sprinkle with fresh lemon juice and toss.

2. Heat oven to 425 degrees.  Turn pastry out to pie pan.

3. Mix sugar, flour, nutmeg, cinnamon and salt in large bowl.  Stir in apples.  Turn into pastry lined pie plate.  Dot with butter.    Cover with top crust that has slits cut in it.  Seal and flute.   

4. Cover edge with 3 inch strip of foil to prevent excessive burning.  Remove foil during the last 10 min. of baking. 

5. Bake 40-50 min. or until crust is brown and juice begins to bubble thought slits in crust.  

8 servings; 395 calories each

Dutch Apple Pie: Prepare 9-inch pie as directed above, except make extra large slits in the top crust.  Five minutes before end of baking time, pour ½ cup heavy whipping cream through slits in crust.  Serve 

warm.  415 calories.

French Apple Pie: Prepare pastry for 9-inch One Pie Crust.  Turn apple mixture into pastry-lined pie plate.  Omit butter.  Sprinkle apple mixture with Crumb Topping (below).  Cover topping with aluminum foil 

during the last 10 minutes of baking.  Bake 50 minutes. Serve warm.  460 calories.

Crumby Day Topping, Just Because:

1 cup all-purpose flour

½ cup packed brown sugar

½ cup firm butter

Mix together in a bowl until crumbly.