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Monday, October 8, 2012

Perfect for Fall - Apple Pie with "leaves" crust

Good and Blessed Monday everybody! How was your weekend? We had an almost "surprise visit" from family in Wisconsin... FIL and his wife, Donna, were traveling and stopped by and stayed with us for a couple days! It was a really great time! The girls were so happy to have grandpa' and grandma' here with us!

Now... let's go to our Fall Theme... as you know I am trying to help you get encouraged and host your own Thanksgiving Dinner... not only host it actually but enjoy it too! Stress free! Truly! It is doable... My first Thanksgiving "TIPS"and "secrets" to achieve it is: HERE , and I'll continue sharing those tips, so, stay tuned... there is a lot more to come! But today I want to share a delicious, really delicious Apple Pie Recipe... I found this recipe online a while ago, in my search for the "perfect Apple Pie" and since I found it and made it my own I've stopped searching! This is it!

Homemade Traditional Apple Pie

Apple Pie... My way!


For the Crust:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter (softened and room temperature)
6 tablespoons shortening
6 to 8 tablespoons ice water
Note: If this is your first time making this pie crust, make a double batch to be sure you have enough crust. (although one batch is enough)

For the Filling
5 Tart Peeled Apples
1 Tablespoon Lemon or Lime Juice
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar

Plus 3 tbsp. of cold butter cut in cubes.


Make The Crust:

Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar

Then cut in using the dough blender or fork: (avoid using your hands)
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water (I use 7),

 Note: You will only need enough water to bring all the ingredients together, once it has formed a "ball" or it's wet enough to form it you should stop adding water, so add it little by little.

  • Wrap your pie crust in plastic wrap. Then place in refrigerator for at least 30 mins. while you make the pie filling. 
Time to Make The Filling:
  • Fill a big bowl with water (about 2/3rds. of the bowl and add the tbsp. of lemon juice) Peel and slice your apples, as you slice them throw them in the bowl with water immediately to keep them from browning. Once you've peeled and sliced them all and they're still in the water, cover with saran wrap as close to the surface of the apples/water as possible.
Mix in a separate large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt 
     1 tablespoon vinegar 
  • Now, drain the water off of the apples and mix them with the spices.
Time to put  that Pie together: (Preheat your oven at 400F)

  • Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.    
  • Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.
  • Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
  • Once you have shaped it to fit the inside of the pan, take a fork and poke holes all over the bottom of the crust. This will let the steam out as the pie bakes. Don't be shy... just go ahead and poke holes all over the bottom.
  •  Dump all of the apples in the pie. Place about the chunks of cold butter on top of apple filling. This will give the filling rich flavor.

Putting Top Pie Crust On Pie

  • Roll out the remaining pie dough and place it on top and seal the edges together with your fingers you can create a wavy design like the traditional pies or instead once the top crust has been rolled out just cut with a leaf shaped cookie cutter and place the leaves of dough arranged on top of the apples to make a beautiful, fall looking and very inviting crust.

Note: For a glossy effect you can brush the top crust with egg wash (mix 1 egg and 1 tbsp. water and brush it all over the top crust) I also recommend you to place aluminum foil around the edges of the pie and a small square of foil also right on the center on top of the pie to prevent too much browning.

Bake for 50 to 60 mins. until pie looks golden and you see the inside is bubbling.

Let it rest on a cooling rack for at least 3 hours (do not rush this) it will not only cool off but it will let the filling set, it's even better the next day!

Hopefully you will make this pie part of your family traditions for FALL!


© Paloma K.

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