Sunday, October 28, 2012

Apple Pie

Last weekend was the perfect fall weekend, which put me in the perfect pie baking mood.  You can't bake a good pie unless you're in the mood! 
Jody has been my best friend since kindergarten and is expecting her second child.  She has been craving baked goods, particularly apple baked goods.  I had invited Jody and her family over for dinner a couple of weeks ago, you know, one of those last minute things.  I called my husband, also last minute, to pick up an apple pie at Sweet Nothings, this great bakery close to where he works and they were closed.  So he pick up an apple pie at a different bakery...I won't say which one because I like this other bakery but it was the worst apple pie I had ever had!
So now I felt that I owed it to Jody to bake her a good apple pie.  You just can't do that to a pregnant woman!!  We all shared the pie last weekend at another friends house after pizza and it was good.  So good in fact that my daughter (who doesn't like much) said it was "sooo good!  It tastes just like McDonald's apple pie!!"  Not exactly what I wanted to hear but I guess that was her way of telling me that she liked it.

Here's my recipe

Apple Pie

Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (I use Northern Spies but you could use Granny Smith or Cortland)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour and cinnamon; add to apples and toss.
3. Fill pastry lined 9 inch pie plate with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Flaky Pastry Pie Crust Recipe
Makes two 9-inch pie crusts

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water

1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight **
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
6. Place crust in pie plate, pressing evenly into the bottom and sides.

** refrigerate if you have the time, if not,  roll it out and refrigerate it while you prepare the filling. The key is not to overwork it, the more you touch it with your hands, the softer the butter will get and the less flaky your pie crust will be.

Add a bit of food colouring to the egg wash to pretty up your pie

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