Black Butler: Apple Raisin Deep Pie

 
I have big plans to make a bunch of the recipes from Black Butler, so you'll all have to bear with me as I muddle my way through them. I don't know why I started with this one other then it seemed simple enough and all the ingredients were easy to find. I'm not actually a big fan of pie and this is my first time making one on my own, though I've sometimes helped others and I've seen it done often enough that I managed just fine.

For now we'll start with the pie crust, they're a dime a dozen and everyone has a favorite, so feel free to use whatever you like so long as it's actual PIE crust (no gram-cracker crusts, no puff pastry, no philo). Pillsbury sells a ready-make crust, and in the bulk section of my local they sold a pie crust mix, but I felt like making my own. Whatever you use remember this is a deep dish pie so you'll need to double the recipe, for convenience sake I have already doubled the crust recipe below for you.


What You'll Need

• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 2 sticks cold butter
• 1/2 cup ice water

1. Combine flour and salt in a large bowl, cut in cold butter and blend until mixture resemble corse crumbs. If you don't have a food processor it's best to do this with your hands.

It should look something like this, still powdery, and oddly lumpy, but that's fine.

2. Stir in water one tablespoon at a time and stir until mixture forms a ball. Note: It's not necessary to use all the water. If dough forms into a ball and you've still got water left just toss the excess water.

3. Wrap dough in plastic wrap and refrigerate at least 4 hours.

4. Prepare you're pan/dish

I'm using a deep spring form pan so I can take the pie completely out of it's plate when it's done, you can also use a deep pie or casserole dish (in which case don't worry about parchment paper) but you won't be able to take the whole pie out of it once it's done.


I've cut a piece of parchment paper (not wax, not foil) in the shape of the bottom to help me remove it later. You may also cut a 4 inch wide strip to tuck in around the edges but I did not. Whatever you use spray with non-stick cooking spray, or rub down with butter or shortening.

5. Once your pie dough is chilled cut the ball in half and then cut one of those halves in half. The two smaller pieces will be your top and bottom, the larger will circle the edge. Refrigerate whatever pieces you're not working on.

When you're done with the bottom and sides it should look something like this, I've curled the top around the lip to keep it standing up but don't worry it won't stay there. If your pie filling is not ready at this point place crust in refrigerator until it is.

Preparing Your Pie Filling
 

What You Will Need

• 7 Golden Delicious Apples (peeled and thinly sliced)
• 1/2 cup raisins
• 1/4 packed brown sugar
• 2 Tbs flour
• 2 Tbs orange juice
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 1 pinch of Cloves
• 2 Tbs cold butter cut into very small pieces.

Optional

• 2 golden delicious apples, peeled and neatly sliced
• 1/2 a stick of butter
• 4 Tbs brown sugar
• Cinnamon, Nutmeg, and Cloves to taste

1. In a large bowl combine apples, raisins, brown sugar, flour, orange juice, cinnamon, nutmeg, salt, and cloves. Mix well.

2. Place mixture into unbaked pastry shell and dot with cold Butter. 

 
3. Cover with the last piece of the pie dough, and flatten the apples down as much as possible. Trim edges if you want but roll them down so they create a lip, cut slits at the top. Place on the bottom rack of the oven and bake at 400 degrees for 50 minutes.

 

Optional
 
Neatly peel and slice 2 more apples, caramelize them in butter, brown sugar, cinnamon, nutmeg, and cloves until golden and soft. Let cool and arrange them on top of your pie as desired, bake pie for another 10 minutes.



It's a completely optional step, but it does make your pie look delicious, and I'm pretty sure that's what's on top of Sebastians version, though it's a little hard to tell, it could be a jelly but I choose to believe he's arranged apples on top, much as I've done here.


After 30 minutes cooling you're delicious pie is ready to serve, place on a dish and run a knife around the edge of the spring form pan before you remove it.


All apple pies are good with vanilla ice cream! This pie wasn't bad, for a pie. I should have made the top and bottom edges a bit thinner, but you live and you learn. The crust was buttery and flakey, and the filling might have used more spices, but still tasty.