Apple Pie

Our Thanksgiving was just awesome in almost every way. Wonderful company, amazing food, beautiful weather. I said “almost” though, because both my Cowboys and my Longhorns lost. But, still fun and keeping with tradition to watch the games. It should come as no surprise that for me, Thanksgiving = football.

Here’s the menu we served:

Appetizers: Stuffing Bruschetta and a spinach artichoke dip

Main Course: I made a turkey breast with a garlic-herb compound butter and drippings gravy; Happy Accident Mashed Potatoes; Brussels Sprouts with Apples, Onion and Candied Pecans; and our friends brought an eggplant parmesan

Dessert: Pumpkin Cheesecake and this Apple Pie

This apple pie is very classic and very amazing. It’s one of the best pie crusts I’ve ever tried. The apple filling wasn’t too sweet or too tart, it was ideally balanced. Everyone raved over it.

Apple pie was a favorite of mine as a child. When I was really little, I often requested apple pie instead of birthday cake. I think it was a sign of things to come; although I did love cake growing up, as an adult, I am way more of a pie girl than a cake girl. And apple pie is always loved in my book.

Until this fall, I realized I had never really baked a classic, double-crust apple pie before. I’ve made little apple pies, I’ve made Dutch apple pie, and I’ve made Apple Pie Ice Cream, but never the original classic. I thought that should be corrected. Every serious cook should have a double-crust, deep-dish apple pie under their belt. Here’s my notch! Enjoy!

Source: Real Cajun, by Donald Link

Ingredients:
PIE CRUST:
12 tbs unsalted butter, well chilled
1/2 cup lard or vegetable shortening, well chilled
3 cups flour
1 tsp salt
8 tbs very cold water

APPLE PIE:
5 apples, Granny Smith or Macintosh
1 stick unsalted butter
1 cup sugar, plus extra for the top
Juice of 1/2 a lemon
1/4 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp grated fresh nutmeg
1 large egg, lightly beaten

Vanilla ice cream, for serving

Directions:
PIE CRUST:
Combine the flour and salt into a large mixing bowl. Using a pastry cutter, work the cold butter and lard or shortening into the flour and salt until you have a mealy, pebbly consistency. Add the water, a little bit at a time and work the dough with a rubber spatula until it comes together. Knead the dough until it is smooth, for about 1 minute. Divide it into two balls, cover both separately with plastic wrap and refrigerate for at least 1 hour.

APPLE PIE:
Preheat the oven to 350 F.
Peel, core, and thinly slice the apples into a large mixing bowl. Heat the butter, 1 cup sugar, and lemon juice together in a saucepan over medium heat until the butter and sugar melt, then pour over the apples. Add vanilla, cinnamon, and nutmeg and toss to combine.
Grease a 9’inch deep dish pie plate. Roll out one of the dough balls on a well-floured surface. Transfer the dough to the bottom of the pie plate. Use a paring knife to trim evenly around the outside rim, leaving about 1 inch around the outside. Place the apple filling on the bottom crust. Roll out the other dough in the same manner, then place over the apples, and trim to the same size as the bottom crust. Use your fingers to crimp the two layers together. With a sharp paring knife, make 4 small slits in the center of the pie.
Bake for 30 minutes. Then brush the top with egg wash and sprinkle with sugar. Bake another 30 minutes, until the crust is golden brown. Serve warm, with ice cream.

5 responses to “Apple Pie

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