Friday Arts

Magpie





Art of Food — Produced by Monica Rogozinski

Coming from a Pennsylvania Dutch background and a long line of bakers, Holly Ricciardi opened up Magpie and started serving up sweet and savory pies. Classics like Apple Pie and Chicken-Pot Pie and more original pies like Butterscotch Bourbon and Macaroni & Cheese Pot Pie are all handmade from scratch. Located on South Street you can come in for a slice of pie and a cup of coffee or for a pie making class offered after hours, to learn a new skill and walk away with a freshly baked pie.
Come join Friday Arts this month as we learn more about the art of pie making at Magpie.


Music Video: Magpie

“Magpie” Dan May’s musical tribute to Magpie Artisan Pies, 1622 South Street, Philadelphia, PA. From Dan May’s “Beacon” CD.


Web Extra: Making pie crust

Magpie owner Holly Ricciardi gives step-by-step instructions on how to make the pie crust that she uses in her shop.


Flaky Pie Dough

Recipe courtesy of Magpie — Makes 2 – 9″ crusts

  • 2-1/2″ cups all-purpose flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 12 Tbsp unsalted butter, cut into 1/4-inch pieces and frozen
  • 1/2 cup vegetable shortening, cut in 6 pieces and frozen
  • 8 – 12 Tbsp ice water

Place flour, sugar and salt in a food processor and pulse a few times to combine.

Scatter frozen butter cubes over flour mixture. Pulse 5 one-second pulses until butter looks like corn meal with pea size pieces. Scatter shortening in flour mixture and pulse 4 one-second pulses.

Place flour mixture in a large bowl and pour half the ice water on top. Using scraper, mix together until medium size clumps form. Add the rest of the water and mix until just combined. Use the palm of your hand to fold and press down on the dough until the dough forms one large mass and just comes together. (Don’t overwork it!)

Portion dough into two equal portions, shape into discs, wrap tightly with plastic wrap and refrigerate overnight before rolling. Dough can be placed in a freezer bag and be frozen for up to 3 months.


Dutch Apple Pie

Recipe courtesy of Magpie — Makes 1 9-inch pie

  • 1 single crust flaky pie dough
  • 2-1/2 lbs. Granny smith apples, peeled, cored, and cut into 1/4-inch slices
  • 1 Tbsp lemon juice
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground pink peppercorns
  • Pinch salt
  • 1/2 cup heavy cream
  • 1/2 cup oats, ground
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, melted

Preheat oven to 400 degrees F with a rack in the center.

Streusel: Combine all dry ingredients, stir in butter until crumb mixture is moist. Set aside.

Roll out dough to 13-inches on a floured surface, fit dough to a pie tin, letting it fall over the edges. Fold the edge under. Place a finger against the inside of the dough. Using the thumb and index finger of the other hand, press the dough around the finger. Continue around the rest of the edge. Chill dough while preparing filling.

In a small bowl, whisk sugar, cornstarch, spices and salt; set aside. In a large bowl, toss the apples with lemon juice. Add sugar mixture and toss until apples are evenly coated. Add heavy cream and mix until apples are evenly coated. Distribute prepared apple mixture into prepared shell. Top evenly with prepared streusel.

Bake for 20 minutes; then reduce oven temperature to 350 degrees F, rotate and bake for another 25 – 30 minutes or until crust is golden and juices are bubbling. Cool completely.



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