Monday, September 13, 2010

Classic Apple Pie

Finish product

I am having an unusually good year for apples. The squirrels are constantly taking them, but I still have plenty to give away to neighbors and friends. I have sliced up at least 30 apples to make dried apple rings. Last night I decided to take an apple pie to Master Ken's Mushroom Cultivation class today, so I rolled up 2 balls of pie dough and sliced up 15 apples (they are smallish compare to commercially grown apples).

Master Ken teaches on Sundays starting at 11 A.M. I got up around 8 A.M. to roll out the pie dough balls that I made last night.  One ball was rolled out into a 12-inch circle and placed in my "π" plate. I piled up all the apple slices mixed with spices in there.

The other dough ball was roll out flat and cut into strips for the lattice top and brushed with egg wash.

It was then placed in the preheated oven of 400 degrees(F) for about 50 minutes.

Below is the complete recipe:

Pie Crust:
2 Cups flour
1/2 teaspoon salt
2/3 cup shortening (if you use salted butter or margarine, then omit salt)
6 tablespoons icy water, plus 2-5 tablespoons icy water as needed

6 large apples or as many home grown apples as needed to pile up the pie dish
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg
dash of salt

Preheat oven to 400 degrees F.
To prepare the pie crust, combine the flour and salt in a large mixing bowl, cut in the shortening with a butter knife or pastry cutter until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour and gently toss with a fork. Make a well in the middle of the flour and add just enough cold water to roll the flour into a ball. Divide the dough in half and form each half into a ball. Wrap each ball in plastic wrap and refrigerate.

In a large mixing bowl, toss the sliced apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set the mixture aside.

On a lightly floured surface, roll out one ball into a 12-inch circle and place into a 9-inch pie plate.

Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small pieces and add to the apple mixture. For the top crust, roll out remaining dough, place on top, seal and flute the edge. Cut slits on top crust to allow steam to escape. Alternatively, you can make a lattice top if you have more time.

To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Bake for 25 minutes and see how brown the top is. You may need to put a piece of foil on top if it is getting to brown.

Tip: You might also want to put a piece of foil or foil covered baking sheet on the bottom of the oven in case your apples produce too much liquid and over flow from the pie. It's a drag to clean burnt sugary apple juice off your oven!

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