Thursday, October 22, 2009

Apple Pie

Ah the cooler weather is among us. And what is in season during Autumn? Apples of course! Apples galore. And the best way for me to deal with all the apple goodness is in the form of a pie. My CSA share from Upper Meadows Farm comes through again. An abundance of granny smith apples help me with my pie endeavors. First, I take about 2-3 lbs of apples and peel them all. I soak them in cold water to prevent them from browning. After they're peeled, I cut them into big chunks to remove the core. Next, I slice them thinly. They still get soaked in the water until I'm finished with the last apple. Once drained, I take the apple slices and add sugar, cinnamon, and flour. Mix and coat thoroughly. Next the crust. I bring flour, sugar, cold butter, and cold water to a mix until it forms a dough. I form it into a dish and cut it in half. One for the upper crust and one for the bottom crust. I flour the countertop and roll each disk out. Place one rolled dough onto a 9 inch glass pie plate. Make sure there is enough dough to hang over the lip of the plate. Pile on the apples. I like tons of apples in my pie. You can add less if you like. Cover the top with the second dough. Seal the edges and cut slits on top for steam to escape. Finally, brush with egg wash and a sprinkle of sugar on top. Bake at 400 degrees for about an hour until golden brown and the filling is bubbling. My crust always browns much faster before the filling is done. So I prepared a piece of aluminum foil to cover the crust while the filling finishes. Ah, look at the nice thick apple pie. I thought this pie was just okay for me. I was trying to go for a healthier pie meaning less butter in the crust and less sugar. But the flavor lacked. I'm going to have to redeem myself and make a full fat and full sugar pie. It's just the way it should be. My apple pie is loosely based on a recipe from Martha Stewart. But I've changed some things from the amount of butter that goes into the crust and the kind of apples that go into the filling. Also, I can't find the specific recipe that I've used before. But I wanted to give Martha the credit that she deserves. She's a great source for delicious desserts. Upper Meadows Farm 12 Pollara Lane Montague, NJ 07827 (973) 293-8171 Here is the closest apple pie recipe I could find from Martha Stewart: Basic Pie Dough Recipe Ingredients * 2 1/2 cups all-purpose flour, (spooned and leveled) * 1 teaspoon salt * 1 teaspoon sugar * 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces * 1/4 to 1/2 cup ice water Directions 1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. 2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess. 3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks. Apple Pie Recipe Ingredients Serves 8 * 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough * 1 recipe (2 disks) Basic Pie Dough * 2 tablespoons freshly squeezed lemon juice (from 1 lemon) * 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix * 3/4 cup sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon salt * 2 tablespoons unsalted butter, cut into small pieces Directions 1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough. 2. Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate. 3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine. 4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch. 5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate. 6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand (photo, above); continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.) 7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

1 comment:

  1. Wow! That pie looks as if it could feed the entire CSA group!


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