Let’s talk apple pie!!
Nothing says, “hey y’all, it’s fall!” like the golden crust and snappy sweet/tart filling of an Old Fashioned Apple Pie. I know you might be thinking, pie is too difficult, there are too many elements, I don’t have the time or the skill. But I know you are thinking this while at the same time wishing so badly that you could make that flakey crust, with piping hot filling that makes your mouth water and your whole house smell like food heaven. So today we are going to tackle an Old Fashion Apple Pie and you’ll see it’s as easy, well as easy as pie!
I took a trip on Tuesday to the Armory and the Ashland Farmers Market because one of my cooking mottos is- quality is everything. Simply the best ingredients used simply create the most amazing moments and meals.
After walking through all the stalls I landed at Thompson Creek Organics– their selection was stunning and a great selling point and special treat- sitting in front of each basket brimming with apples were little snappy bites of each one to try. I wanted to make a blend, as I feel all things apple should be blended for the best taste. I picked tiny bright and tart Blenheim Reds and large jade green Gravensteins with their sweet finish.
What a fun outing this would be with kids to let them taste the apples and pick their favorite blend for their pie! When you are making your choice look for bright, tart, crunchy apples for best pie results.
Now it’s Pie Time.
If you are pressed for time it’s always a great idea to make the crust ahead of time either refrigerate or freeze. I use a traditional Pate Brisee recipe and its success is all in the science. You simply can’t skip steps or not use super cold butter and super cold water- these tiny steps make it the piecrust to beat all piecrusts.
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 2 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut in pieces- don’t be afraid to use frozen butter
- 1/4 to 1/2 cup ice chilled water
- Place the flour, salt, and sugar in the bowl using a pastry blender cut into butter until it forms into small mealy balls. Then add water 1/4 cup at a time stirring to combine, using hands if necessary, until the dough barely starts to hold together.
- Or Place dried ingredients and butter in a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two batches. Place each batch on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Now that your dough is chillin’ in the fridge it’s time to slice up those apples. I like to leave on the skin of the apples as it creates a beautiful color scape and you retain the nutrients in the skin oh and bonus, it’s a time saver!
- 2 1/2 tablespoons all-purpose flour, plus more for dusting
- 10 large apples and 8 small apples
- 3/4 cup sugar, plus additional for pie top
- Zest and juice of 1 lemon
- 1 1/2 teaspoons cinnamon- I like to use a blend of China and Ceylon
- 1 teaspoon nutmeg
- Pinch ground cloves
- 2 tablespoons unsalted butter
- 1 large egg, beaten
- Heat oven to 375 degrees. On a lightly floured surface or better yet a silicone pastry sheet, roll out pate brisee into two 1/8-inch-thick circles to a diameter a bit larger than 11-inch pie dish. Press one pastry circle into the pie plate and put the other circle on waxed paper and chill both until firm, about 30 minutes
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well then spoon apples into pie pan and dot with butter then cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges or
- flattening with a fork and brush with beaten egg sprinkling with additional sugar.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
Serve with ice cream and enjoy!