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Pie How-To with Tonya Saidi of Mamma Toledo's and The Pie Hole

Tonya Saidi
Tonya Saidi
Hayden Harrison

Forks up, Phoenix! Chow Bella and Roosevelt Row present the fourth annual Pie Social from 2 to 5 p.m. Saturday, November 16, at the "What Should Go Here" Pop Up Park at Second and Roosevelt streets.

In addition to the celebrity baker lineup, anyone out there can bring two pies in exchange for five tasting tickets. (Or pay $10 for five tickets.) If you are shy about your pie baking, don't fret! Two ladies who bake on Roosevelt Row are here to help us.

Today: Tonya Saidi of Mamma Toledo's Pies & Homemade Desserts

A lot of pie bakers inherit recipes and technique from their mothers and grandmothers. Tonya Saidi watched her mother and saw how she wanted to make her pies different.

"Growing up, my mom use to make apple pies with chunks of apple, and I didn't like apple pie until I made it myself," Saidi says, laughing.

So, Saidi showed us step-by-step how to an apple crumble pie the way she likes it at her store The Pie Hole.

See also: Pie Social 2013: The Celebrity Chef Line-Up is Sweet

This recipe makes a 12-inch pie crust.
This recipe makes a 12-inch pie crust.
Hayden Harrison

For a 12-inch crust: - 1 cup flour - 1/3 cup shortening - 6 tbsp water - 1 egg

1. Cut the shortening into the flour until it is made up of small crumbles. 2. Add water and stir until it forms into a ball. 3. Roll out the dough to fit the pie pan. 4. Flute the edges with your index fingers and thumb. 5. Beat egg and use brush to coat crust.

Mamma Toledo's Tips: Making a good piecrust can be hard. Add water slowly and stir with a fork. When there are no crumbs left on the sides of the bowl, the dough should be at a good consistency. Don't be afraid to add water or flour if needed.

"Don't let the dough be your master," Saidi says. "Don't be afraid of the dough." See Also: Baking an Apple Crumble Pie with Tonya Saidi (Complete Slideshow)

 

For the filling: - 11 granny smith apples - 1 cup brown sugar - 2 tsp cinnamon - 1 tsp nutmeg - 3 tbsp flour

1. Preheat oven to 375. 2. Peel and slice apples. 3. Mix all ingredients together. 4. Make sure apples are coated evenly. 5. Pour into the piecrust. 6. Spread evenly.

Mamma Toledo's Tips: For thinner apple slices, use a mandolin slicer. Take out any brown sugar clumps that you may find. To differentiate your pie, play with the filling ingredients. Add different spices, fruits, berries or nuts.

You can either pour the ingredients right on the apples or mix them in a bowl first.
You can either pour the ingredients right on the apples or mix them in a bowl first.
Hayden Harrison

 

Tonya Saidi makes sure her crumble is spread out evenly and packs it down around the edges.
Tonya Saidi makes sure her crumble is spread out evenly and packs it down around the edges.
Hayden Harrison

For the crumble: -1/2 cup brown sugar -1/2 cup flour -1/4 cup butter

1. Mix brown sugar and flour together. 2. Cut the butter into the flour and sugar mixture.

Mamma Toledo's Tips: You want this mixture to be crumbly, so don't overwork it while mixing. Don't let it get mushy or let it stick together.

Bake at 375 degrees for 55 minutes.

Place the pie on the bottom rack so it browns.
Place the pie on the bottom rack so it browns.
Hayden Harrison

Tonya Saidi runs the Mamma Toledo's food truck and The Pie Hole on Roosevelt. To best find where Mamma Toledo will be, look here. The Pie Hole is located inside of Short Leash's Sit...Stay restaurant on 110 E. Roosevelt St.

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The Pie Hole

2329 N. 7th St.
Phoenix, AZ 85006

mammatoledos.com


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