Apple of my Pie

Of course my first post would be about food… Lately I’ve been craving apples.  This maybe due to a late night, slightly intoxicated conversation I had with a friend and my hubby about the distinct qualities of an apple and why they are better than other fruits.

Some qualities are listed below:

– Apples come in variety and each variety is very distinct

– You don’t have to peel an apple

– An apple a day keeps the doctor away 🙂

–  Though technically in season during the fall, they’ve become so popular you can pretty much find a delicious apple during any season

– Apple pie is always good.  Always. 

Below is one of my favorite classic apple pie recipes.  Enjoy!

Crust

1 1/2 cup all-purpose flour

1 tbs sugar

1/2 tsp salt

1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4 in pieces

1/4 cup cold vegetable shortening, cut into pieces

1/4 cup water

Filling

1/3 cup sugar

1 1/2 tbs cornstarch

1/8 tsp salt

7 cups peeled, cored and sliced apples Granny Smith apples

1 tbs fresh lemon juice

1 tsp cinnamon

1 tsp nutmeg

Crumb Top

6 tbs (3/4 stick) unsalted butter

1 1/4 all-pourpose flour

1/2 cup sugar

1/4 tsp salt

1/2 tsp ground cinnamon

Directions

1. Make pie shell.  put flour, sugar and salt in a food processor.  Pulse several times to mix.  Scatter butter over flour mixture and pulse a few times.  Fluff with a fork, make sure to get the bottom.  Scatter shortening over flour and pulse again.  While pulsing drizzle about half the water over the flour mixture.  Fluff if needed.  Continue to drizzle water and pulse until dough starts to form clumps.  Test pastry by squeezing between your fingers.  If too dry add and another tablespoon of water.

 

2. Dust your work surface lightly with flour.  Using your hands pack the pastry into a ball.  Knead the ball once or twice, then flatten into a 3/4 in disk.  Wrap in plastic wrap and refrigerate at least 1 hour or over night.

3. On a sheet of lightly floured wax paper, roll pastry into a 13 in circle.  Invert pastry over 9 1/2 in pie pan and peel off paper.  Insert pastry into pan, without stretching it.  Make sure the pastry lays flat against the pan and sculpt edges.

4. Mix the sugar, cornstarch and salt in a small bowl.  Combine the apples, lemon juice, cinnamon and nutmeg in a bowl, toss till apples are nicely coated.  Set aside.  Sprinkle the sugar mixture over the pie shell.  Make sure it’s evenly distributed.  Arrange a compact, even layer of apples, flat side down, in shell.  Sprinkle with sugar mixture.  Arrange second layer, sprinkle with sugar mixture.  Continue till all the apples and sugar mixture have been used.  Place pie on the center of the oven rack and back for 30 mins. 

5. Make crumb topping.  Melt the butter.  Combine flour, sugar, salt and cinnamon in a medium bowl.   Pour the butter over the flour mixture and mix with a fork.  It should form damp crumbs, use your fingers if needed.

6. Remove pie from oven and reduce the temperature to 375 degrees.  Dump the crumb mixture on top of pie and tap crumbs down lightly.  Return pie to oven for about 35 mins.  Let the pie sit for at least 1 hour before cutting into!  Then Enjoy 🙂

Yum 🙂