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Thanksgiving Pie warm-up, Apple and a Blueberry


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Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. 

I ran across a simple pie crust recipe which seemed worth trying.

--Recipe--

2 cups sifted flour (bread flour, which was finer and higher in gluten was used).

1 teaspoon of salt (Kosher salt was used)

The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead

2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture).

 

The fillings on the first pie was apple and the second pie was blueberry.

The apple pie filling had cinnamon, nutmeg and allspice added.

The blueberry pie filling was essentially stock.

Both of the pies had a standard egg-wash applied (one egg and one tablespoon of water whisked, then brushed on).

The apple pie had some cinnamon tossed across the crust in a couple of strips, as well as sugar sprinkled all over the top.

 

Both pies were made in cast iron, with the top of the crust below the top of the cast iron, this prevents the edge of the crust from burning without adding foil.

 

They were cooked on the #KamadoJoe Big Joe, with the diffusers raised to the X-Rack at 350 degrees F. 

Coconut (Coshell) charcoal was used to provide the smokeless heat.  A burn-off had been done to get the last of the oils from previous cooks baked out of the Big Joe.

Pies were pulled when the crust had turned golden and the filling was bubbling.

 

Pictures below:

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