Sunday, January 30, 2011

Day 101.5 - Sunday Night Apple Pie

Few things evoke the feeling of comfort and home more than the smell of baking apple pie. It's been a long winter already, and there's plenty left to go, so in an effort to off-set "winter-weariness" (an actual clinical term I recently heard a psychologist, hello, isn't that depression, Mr. Ph.D fancy-pants?), I thought baking an old fashioned apple pie might just do the trick. The great thing about this recipe is that other than the crust, there's relatively little fat or sugar involved, so eaten in moderation you're sure to rise above weariness of any kind. And, if that doesn't work, just cut yourself a second slice. That's right, I went there.

This recipe is a hodge-podge of some of my favorites - use it as is, or tweak it to give it your own distinct twist. Some adaptations you might consider: a little nutmeg, a teaspoon of lemon peel, a teaspoon of vanilla or maybe even a handful of chopped cranberries. Go for it!

Basic Pie Crust (for a two crust pie)

2 1/2 cups flour
1/2 tsp. salt
2 tsp. sugar
12 Tbsp. cold butter
1/2 cup cold shortening
4-6 Tbsp. ice water

In a food processor, combine the flour, salt and sugar, pulsing 3 or 4 times until blended.
Add cut up butter and shortening and pulse until it resembles pebbles, then slowly add water, 2 Tbsp. at a time. Pulse just until dough forms a ball and sticks to blade.
Remove from processor and form into 2 5-inch disks. Wrap disks in plastic wrap and refrigerate for 2 hours.
Remove dough from refrigerator. On a well floured surface, roll one disk out to a 12-inch circle. Place in pie pan, pressing gently into the bottom of the pan, leaving a 1/4-inch around the lip, then folding any excess dough over, crimping the edges. 
Heat the oven to 350F.
Place a piece of foil slightly larger than the pan, in the shell and fill with pie weights (beans work well), and bake for about 30 minutes until the shell is golden brown.
Prepare apple filling next.

Sunday Night Apple Pie

1 recipe Basic Pie Crust
4 large Granny Smith apples, peeled, cored and sliced to 1/4-inch thick
3 Macintosh or Rome apples, peeled, cored and sliced to 1/4-inch thick
3/4 cup packed light brown sugar
1/4 cup unbleached all-purpose flour
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1 egg, lightly beaten
2 Tbsp. brown cane sugar

Combine all ingredients except egg and cane sugar and toss gently to coat. Heap into cooled, cooked pie shell.
Roll out remaining disk of dough and cut into 8 (or more if you have extra dough) strips, using a sharp knife or pizza cutter.
Brush strips with egg wash, then lay 4 strips across top of pie, letting sides overlap. Next, lay 4 more strips diagonally across the top of bottom 4 strips.
Bake for 1 hour and 10 minutes until lattice is golden brown. Let cool on wire rack and trim any lattice overhang so the strips are even with the pie edge. Serve warm or at room temperature.


KK said...

mmm apple pie ! Mark actually is charge of apple pie around here...hate to admit it but he does a better one than I do :) This looks so lovely though, I especially love that gorgeous top crust !

Lisa said...

What a beautiful apple pie with a great lattice top. I've made pies before, but have not yet attempted the apple pie. Yours sounds absolutely delicious and I love how chock full of apples it is. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your pie up.

pie recipe said...

My little girl simply love apple pie! At age four, my Maggie's already helping me out in the kitchen when making apple pie. She likes the part where we make the pastry. She also love helping out laying down the apples and brushing the pastry with egg and sprinkling sugar of course! Those are precious moments! I really love my princess!

sadie said...

Thank you all for your lovely comments and feedback. I love that baking is such a family affair - and Lisa, thanks so much for the invite!

Manu said...

I'm so glad that found your recipe in Lisa's link!

sadie said...

Welcome, and thanks for stopping by :)