Parmesan Pie Crust

• 2 1/2 cups (315 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup (226 grams) unsalted butter, cold and cut into cubes
• 1/3 cup (50 grams) parmesan cheese, grated
• 1/2 cup (118 ml) buttermilk, cold
• 1-2 tablespoons vodka or water, cold

Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.

Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days.

Origional Recipe found here: http://www.completelydelicious.com

Double Pie Crust

• 2 cups unbleached flour
• 1 teaspoon salt
• 3/4 cup shortening
• 6 to 8 tablespoons of Ice Water

In a medium bowl cut the shortening and salt into the flour by hand or with a pastry blender until it resembles the texture of corn meal. Sprinkle 1 tablespoon ice water over the flour and blend with hands just until the dough is moistened. Repeat 1 tablespoon at a time until all dough is just barely moist and clumps when squeezed together yet still breaks apart slightly. Do not over mix! Chill for several hours.

Divide dough in half and foll into a ball. Roll into a circle to fit a 9 or 10 inch pie plate leaving an extra inch or so around edges. Wrap the circle around a rolling pin so not to stretch it. Place carefully over pie dish letting it fall naturally into place. lightly press it to be sure it’s flat. Repeat for second layer.

Apple Pie

• Enough dough for 2 layer crust
• 8 to10 apples of 2 kinds cored, (about 8 cups) pealed and sliced thin (I used Golden Delicious and Gala)
• 1 cup unbleached flour (I used whole wheat instead)
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter
• 1 tablespoon milk
• extra cinnamon & sugar to top

Core, peal and slice thin your apples. Tossing in a large bowl with a small amount (about 1 tablespoon for all apples) of lemon juice to prevent from serious browning. Toss apples and sugars, cinnamon and flour until all are well coated.
Prepare bottom crust so that it hangs over the edge of a 9″ pie plate approximately 1 inch. Fill pie with apples making sure the apple slices are laying flat in pie dish. Dot top of apples with small pieces of butter. Top with second crust gently laying it over the heaping apples pressing edges together then rolling and pinching to flute crust edge. Cut steam vents in top of pie. Place foil around the edges of pie crust to prevent from burning. Wet top slightly with milk and sprinkle with cinnamon sugar. Place on preheated cookie sheet (lined with foil or parchment to catch the over flow sugary juices and make easy clean up) in a 375º F oven for 25-3o minutes. Remove foil and bake another 20 – 30 minutes or until crust is golden brown and juices are bubbling. Remove entire baking sheet from oven and let pie cool. If you like at this point I sometimes top it with Caramel Ice cream topping.