Chocolate Cream Pie in Pictures

Pie all done! Here’s how you do it!
Make the quick puff for the crust: combine the flour, salt and butter per the quick puff recipe
Add super cold water, combine and pat into a loose round. Cover and allow to rest for at least 10 minutes.
Turn the dough onto a work surface. it’s a disaster when you first start.
Start your 1st letter fold. like I said, DISASTER! It’s going to be less of a fold than a crumbling catastrophe but I’m here to tell you this is normal and as it should be. There’s another photo demo in Pie it Forward for the quick puff, so feel free to consult that as well!
Continue rolling out and making your turns.
see, getting better!
all done! still looking shaggy but covering with plastic wrap and giving it a rest will do the trick.

Make the pastry cream.  Photo demo here:  http://www.pieitforwardcookbook.com/2012/02/pastry-cream.html

Make the ganache. Cream over chocolate and let it sit.
whisk
whisk
whisk until the ganache is emulsified.
cut an 1/8 from the dough (you need to make a larger batch of quick puff for it to work properly. But good news, it freezes beautifully).
roll out and line a pie pan. Dock the dough and crimp the edges.
line with parchment and pie weights.
bake for about 15 minutes, until the edges start to look baked through but not golden. Take the parchment and weights away and you’ll notice that there’s an uncooked dough sheen. Put that puppy back into the oven until the bottom of the dough looks slightly golden and baked through.
all done. Combine the pastry cream and measure of ganache as indicated in the recipe in Pie It Forward.
Line the shell with remaining ganache. Top ganache with pastry cream mixture, whipped cream (I used a little more than indicated in the recipe as I had more and wasn’t doing anything else with it) and chocolate shavings.
Congratulations! It’s a pie!

Slice and share.

Always add extra chocolate curls, for obvious reasons.

Basic Pie Assembly

Assemble your crust ingredients.  Make sure they are ice cold.

Cube butter and freeze for at least 10 minutes.

Measure out the shortening and freeze for at least 10 minutes.

Add dry ingredients to processor and pulse to combine.

Add fats to the dry ingredients and pulse…
Pulse until the mixture resembles coarse cornmeal.
Measure out 1/2 cup of ice cold water.
Add water slowly while pulsing. Check the dough now and again.
You might not need all the water.

You want the dough to hold together when you squeeze a bit between your fingers.

Dump the dough out onto a piece of plastic wrap.

Use the plastic wrap to press the dough into a round.

Cover the round with plastic wrap and refrigerate for 20 to 30 minutes.

Get your filling ingredients together.

Peel, core and slice your apples.  You can cut them in smaller or larger slices.  Just makes sure they are uniform so they cook evenly.

You can use an apple peeler to do the work.
This one peels…
Cuts the apple into slices…

and cores.
Cut the apple first in half…
And then into quarters.
Coat the apples with the liquid ingredients.
Stir together the dry ingredients until…
well combined.
Stir the apples to coat with the dry ingredients.

Divide your cooled dough into two pieces, one slightly larger than the other.

Coat your work surface with a light, even coating of flour.

I use a King Arthur Flour pie mat to roll out.  It gives you dimensions for rolling the crust.

Sprinkle the top of the larger round of dough with a bit of flour.

And don’t forget your pin.

Roll into a round, starting at the middle and rolling towards the edge.  Turn the dough an 1/8 of a turn as you go around.

You should see discernible bits of butter in the dough.
Roll the dough around your pin.
Gently transfer the dough to the tin.
Unroll the dough onto the tin.
Dock the bottom crust with a fork.
Roll out the top crust and cut out a vent hole.

Fill the lined tin with the apples.
Mound them so they are taller in the middle.
Roll your top crust around the pin.

And place over the filling.

Tuck the ragged edges of the two crusts under.
Flour your thumbs and crimp the edges.
Crimp all along the edge.
Brush the crust with egg wash.
If you like, sprinkle with sanding sugar.