Thursday, June 26, 2008

Heller Decision

YES! YES! YES!

To celebrate I made an Apple Pie. (recipe will appear in comments).

Actually - an apple pie with Almond Crumb topping (but it's still American!)
.
Then I'd like to make something else.


BECAUSE I CAN.
.
Lord, but it's great to be a woman in this country.

17 comments:

Brigid said...

Credit: Odense almond paste box

Serves 8-12 wimpy liberals or 4-5 hungry shooters

Shell:
150-200g almond paste, room temperature
1 fresh (see recipe below) or frozen pie shell

Filling:
3 medium granny smith apples
3 medium golden delicious apples
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Crumb Topping:
1 teaspoon cinnamon
1/2 cup all purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 tablespoons cold butter, cut into small pieces
1/4 cup chopped almonds

Cut pie dough into two pieces. Roll one portion into a circle large enough for your pie pan. Let rest for a few minutes and place into pie pan. Press lightly into the pan. Trim the edge, leaving a bit of excess around the pan, with scissors and roll the trimmed dough overhang under with your fingers so that it is even with the edge of the pan. Crimp the dough to create a fluted edge or just lightly press down with fork tines if you're not in the Martha Stewart mode. Set aside.

Peel, core and slice apples. Squirt a little lemon juice on the slices to reduce browning. Combine apple slices in a bowl with sugar, cinnamon, nutmeg . Set aside to macerate.

Preheat oven to 375F/190C for my friends up north.

In bowl, combine topping ingredients and mix together with a fork or pastry blender until crumbly.

Roll almond paste between 2 sheets of wax (baking) paper to form a disc that will fit in the bottom of your pie shell. Trim with a knife to form a smooth edge and press into the bottom of the unbaked pie shell.

Stir macerated apples and spoon into pie shell, arranging apple slices so that they lie flat and close together. Spoon crumb topping evenly over the apples.

Bake for 50-60 minutes until golden brown and bubbly.

Flaky Pie Dough
Makes: 2 10" pie shells
Time: 10 minutes prep + 1-2 hours chilling
Credit: The Professional Pastry Chef

360g or 13oz bread flour
1 teaspoon salt
225g or 2 sticks cold butter, cut into small pieces
70g or 5 tablespoons cold baking margarine or shortening, cut into small pieces
80ml or 1/3 cup ice cold water
Combine the flour and salt in a bowl. Add the firm butter and shortening to the flour and pinch butter with your fingers or cut in butter with a pastry blender until fat is the size of small pebbles.

Add the ice water and mix with your hands until the dough comes together, but still a little lumpy. Gather dough into a ball. Flatten into a disc and place in the refrigerator to rest for 1-2 hours

Breda said...

"Lord, but it's great to be a woman in this country."

Yes. Yes it is!!!

Yabusame said...

Hi Brigid,

I popped by after a link appeared on Kim DuToit's blog.

I love what you've done here and I can't wait to read more. I'll have to get my girlfriend to drop by, though she's more of a shopper than a shooter ;-)

All the best for the future of your blog,
Yabusame.
In the UK & disarmed by my ever-caring governemnt :-(

The Captain said...

It's not too bad being a man in this country either, so long as you ignore those elements trying to wimpify the men. And you might want to amend your recipe - it will only serve two teen-aged boys.

julie said...

Hi Brigid! I just saw that link over at Du Toit's, too. I think you're going to have a lot of new fans :) (Yep, that's still me, I just recently updated the pic)

phlegmfatale said...

mmmmmm almond paste. Pure evil yummy goodness.

You take a pretty picture, too.

Tam said...

Phlegmmie,

I *heart* her mad, 1337 macro lens skillz.

DirtCrashr said...

Surfed in off Tam's link, nice dies! So clean you could eat pie off them, or make little pie-bullets!
That might involve barrel-crusting and using Crisco instead of Hoppes #9...

Firehand said...

God, that pie looks good!

I need more cooking time.

Mo K said...

Also here cuz of Kim's post. Can't wait to try your apple pie recipe (and hope you find the brownie one this weekend!) I'll definitely be back :-)
Oh yeah, and about that Heller thing...
Oorah!

Nice to meet another female shooter.

Great blog.

B Smith said...

Just be sure to guard your pie. Michelle Obama wants a piece, and it's a doozy. Heh.

B Smith said...

...Just be sure to guard your pie. Michelle Obama wants a piece, and it's a doozy. Heh.

MagiK said...

Just curious while I am somewhat familiar with the accoutrements of waeponry, is that a bullet mold and for what caliber?

TallTim said...

Yet another from Kim's site.

And yes, we did save civilization! I've had that book for years.

William the Coroner said...

I agree. It's good to be a man, too, as long as you ignore the people who want to redefine "man".

And the pie needs to be bigger.

Brigid said...

Magik - it's a LEE bullet mold, a.30 caliber 160 grain two hole
one that I couldfeed the K-31 with:
Lee molds are a good value. Made of aluminum and coming complete with handles (at least the one and two hole molds do), they cost less than a third of similar molds from Lyman or RCBS.

While being a good value, and working well, there is certainly room to argue their quality is not up par with Lyman, etc. That said, there is no cheaper way to get into cast bullet making than the LEE tools. They offer bottom pour pots, molds, sizing sets, and just about everything else one might require to begin casting.

Anonymous said...

Was already enjoying your blog. Now I have went in love again.

(You needn't worry -- I'm too old to do anything worthwhile about it, too tired to be a stalker, and way too married anyway.)

Pie and bullets: you've covered it all (beer being a given).

Goatroper