This pie truly lived up to the name of this blog. All of it was an adventure, and it proved to be tons of fun. First, I had no business making a pie in the middle of the summer, when it’s so hot in my apartment that the butter seemed to mock me as I was rolling out the dough. Second, I stuffed the pie to much, making the filling spill and burn, filling my apartment with smoke. Third, I attempted to make a mini-pie with a new silicone baby shell I bought a couple of months ago. I thought it would stand in place, but it ended up committing suicide by sliding through the top rack, landing on top of the big pie on the bottom level. I should’ve taken a picture. It looked like the big pie had a small crown. I ended up chucking the tiny pie, but who cares. Despite the smoke, I ended up with a yummy apple pie.
2 c flour
1 1/2 sticks of butter
pinch of salt
2-4 tbsp cold water.
Three green apples, peeled, cored and sliced
1 teaspoon cinnamon
1/2 cup of sugar
2 tbsp tapioca balls
2 tbsp butter
2 tbsp milk
Combine the first four ingredients as outlined here (under prep) to make the dough. Divide the dough into two balls, flatten them sligthly and wrap them in cling wrap. Refrigerate for at least an hour.
Mix apples, lime juice, tapioca, sugar and cinnamon and let it sit for 15 minutes so that the apples release their juices.
Preheat oven to 375 F
After your dough has chilled, roll it out and line a round pie shell with one of the discs. Spoon filling and distribute it evenly. Top with the 2 tbsp butter. Close pie with second disc, sealing it and rounding up the edges decoratively. Slice top in a couple of places in order to let filling breathe.
Bake in the oven for about an hour, or until the crust is golden and the filling bubbles.