IN NEW MEXICO
26 of March 2019
Kathy Knapp left her orderly life in Dallas, Texas, and she drove away for desert in New Mexico. Over there, in a forgotten corner of the world, in the dusty Pie Town, she bakes fruit pies.
In a small town, where there are no traffic lights, gas station, store or motel, one thing is for sure - all equally like American Pies.
Kathy Knapp left her orderly life in Dallas, Texas, and she drove away for desert in New Mexico. Over there, in a forgotten corner of the world, in the dusty Pie Town, she bakes fruit pies. Why? She wanted to find herself ... and to give others a favorite dessert of Americans. Mom was with me, she arrived from California. She baked those things. I'm a photographer and I did not know how it would be. After two years, it turned out that Mom has trouble breathing - the local climate teased her very much. She had to leave. I stood in front of a dilemma. Who will be baking pies? About 60 residents in the town and there is not much to help, a bank loan to pay off, to the nearest towns of 25 miles in each direction .. Very few clients ... I told myself - I can do it. I will learn and maybe I will teach someone else ... My mother explained to me on the phone everything about recipes. As a result, I've been here for about twenty years, and bake pies ...
Kathy's surprising story is the subject of a documentary movie (world premiere was in 2014), today awarded nine prizes, significantly titled "Pie Lady of Pie Town."
We have nothing else - says Kathy. Only cold drinks, coffee and pies. It's great. I feel very well here. The lack of customers can not complain. Sometimes they drive a lot of miles to come to Pie Town. The tradition of this town once was lost, now there is again. I invite you.
Pie - a crumbly dough filled with what you can ... For Americans, a real fantasy ... Kathy is baking pies with fruit from local farms, but extremely popular in the States are closed pies with meat stuffing, which is a dinner dish. I do not know why pies are so popular. After all, it's a simple cake with something inside - says Kathy. I do not know if I would go that far to eat a piece of pie ... But I'm very happy about it ...
It is not about a piece of cake in any form, only about tradition, atmosphere, name of the town, characteristic music with local musicians. All together creates a peculiar, tasty and vacationing attraction.
Pastry specialists will never mistake pie and tart ... And can they be confused at all?
The tart is low, open, with equal sides, sweet or salty, with a thin dough only on the bottom, baked or baked before filling stuffing. Either ... it is elegant, polished up, often served during various parties. Its dough, rich in ingredients, is quite hard, crumbly, crunchy.
The pie is taller than tarts, tapering downwards, sweet or salty, with a thicker dough on the bottom and top (this is not the rule). The dough is more fluffy, soft, slightly crunchy, not baked before filling with stuffing. Usually it is home baking, less refined externally, crumbles during cutting ...
And we already know everything ... So what are the differences? Just a little.
Today is a short recipe for an Apple Pie. It is so popular. You can even find this dish specially prepared for travelers in the mountains. Only water is replaced and the smell of apples spreads among the rocks, on the glaciers, also attracts the Bears noses in Yellowstone ...
Apple Pie by Grandma Ople
INGREDIENTS FOR PIE CRUST:
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 tablespoon (14 grams) white sugar
1 cup/2 sticks (226 grams) unsalted butter, chilled, cut into 1 inch pieces
1/4 - 1/2 cups ice water
INGREDIENTS FOR STUFFING:
1/2 cup/1 stick (113 grams) unsalted butter
1/3 cup (45 grams) all-purpose flour
1/4 cup water
1/2 cup (100 grams) white sugar
1/2 cup (100 grams) dark brown sugar
8 big apples (about 3 pounds Granny Smith or other)
From the ingredients, make a dough (by hands or in your food processor.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.
Divide the dough into two parts, roll out (always roll from the center of the pastry outwards), and one of them gently transfer to pie pan; cover and live in the refrigeration.
In a small pot, dissolve the butter, mix the flour (it will become a gruel), water, white and brown sugar, bring to a boil; set aside to cool down.
Put the cut apples to chilled pie pan (fill the entire surface).
Roll rest of dough and gently (again) place the top crust over the apples; crimp the edges by fingers or fork.
Using a sharp knife cut the crust in the middle and slowly pour the sugar mixture through the apples (don't spill out).
Cover the pie with plastic wrap and place in the refrigerator to chill the unbaked pie while you preheat the oven.
Preheat oven to 425 degree F (220 degree C).
Bake for 15 minutes in a preheated oven; reduce the temperature to 350 degrees F (175 degrees C) and bake for another 35-45 minutes, until the surface of the dough is golden brown (but not burnt). Wait about 30 minutes. Serve hot or cold with the addition of vanilla ice cream (optional).
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