Apples

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Tony and Toren brought me apples from an old man was selling his lovely fruit and veg on the side of the road. When asked what kind of apples, he replied, “Reckon thems bakin’ apples”. So, that’s what I did… well, I made a pie. About to go get some vanilla bean ice cream for this pie ~ ‘nough said!

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Pastry

  • 2 cups +2 T flour, plus more for rolling out
  • 4 T sugar
  • 1 tsp salt
  • 3/4 c shortening
  • 5-6 T COLD water or Cold Sparkling water

In a large bowl combine flour, sugar and salt; Cut shortening into flour mixture til crumb forms. Sprinkle the water on, about a tablespoon at a time; stir with a wooden spoon, adding the water just until ball of dough comes together. Gather into a ball, divide in half; cover one half while rolling out the other. On a lightly floured surface, roll dough with a floured rolling pin until it is about 2 inches wider than your pie plate (you will trim the excess later); lightly flour, then fold into fourths; place in pie plate; unfold and press firmly into the pie plate; set aside.

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If you choose, you can roll out lattice strips, or your top crust at this point; keep covered.

 

 

 

Pie

  • 10 cups apples (I used 10 apples), thinly sliced
  • squeeze of fresh lemon juice
  • 1/2 tsp vanilla
  • 2/3 c sugar
  • 1/3 c flour
  • 1 tsp cinnamon
  • 1/2 t fresh nutmeg
  • pinch of salt
  • 3 T butter, cut into pieces

 

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Heat oven to 425.

In a large bowl mix sugar, flour, cinnamon, nutmeg and salt; give a quick stir with a whisk to combine. Toss in apples using hands; add vanilla and lemon. Carefully place apples into prepared crust; dot with the pieces of butter.

Either cover with the other crust, trimming and crimping the edges, or lay lattice over top. If you do not like a top crust, you can do as the French do and add a crumble (Mix 1c flour, 1/2 dark brown sugar and 1/2 cold butter until crumbly) to the top.

If using full pastry on top, cut venting slits around the dough and cover the edges with foil to prevent overly browned edges; remove for the last 10 minutes of baking. If using the French Apple Pie Crumble recipe, cover entire top with foil until the last 10 minutes of baking.

Bake for 45 minutes ~ cool on wire rack and serve with vanilla ice cream!

Apple Pie Goodness
Apple Pie Goodness

 

 

 

 

 

 

 

 

pink!
pink!

ps ~ to the man at the road side selling the apples, Thank you! They are beautiful, tasty and PINK inside! Just lovely! V

 

 

 

 

 

 

Oh, one more ps: please do not throw your trimmed dough scraps away! Make some little nutella or berry mini ravioli! Bake at 425 for 12-15 minutes.

yummy nutella ravioli
yummy nutella ravioli
use the leftover dough
use the leftover dough

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