Why would I make an apple pie that looks like the Millennium Falcon?
A friend sent me a link last week describing an apple “pie-rate” ship. It was adorable, and it’s fun to see pie in different shapes; normally that only happens with cake. Cake gets all the glory – special molds, an Eddie Izzard bit – it’s not fair. I looked over the tutorial and I realized that with a little modification a 9” foil pie pan could become the coolest spaceship of all time (that’s not up for discussion). It just takes a little time.
In case you want to make your very own Millennium Falcon pie, or cake if you must, here’s how:
Reference pics, like these blueprints, or a toy
2 9” foil cake/pie pans (mine came in a pack of three from the supermarket)
Stapler (wash it and the staples in really hot water first)
Jelly rolly pan (cookie sheet with walls)
|Step 1 - Reference|
|Step 2 - Tracing the forward Millennium Falcon shape|
|Step 3 - Line up the forward section|
|Step 4 - Attaching the forward section to the body|
|Step 5 - Building walls on the forward section|
|Step 7 - Decorated ship! Yes, I know the cockpit is missing.|
Serve with an ice cream asteroid field!
Apple Pie Recipe
2 1/4 cups flour
1 teaspoon salt
1 cup shortening
Preheat oven to 400°F.
Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into ½” thick round. Wrap each dough round in plastic wrap; refrigerate 15 minutes.
6 cups tart apples, thinly sliced (I used 4 large Granny Smith apples)
¾ cup sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of your pie pan.
Pull off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or pastry cutter; reserve trimmings.
Fill with apple mixture. Roll out remaining dough as directed; place over filling. Trim top crust about ½” beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Cut several slits near center of pie to allow steam to escape.
Bake at 400 degrees Fahrenheit for about 35-45 minutes or until juices form bubbles that burst slowly.