As simple as it can be to make Apple Pie, I still found myself searching for a recipe last week. You might remember I’ve made a French Apple Pie, but it’s actually been a very long time since I’ve made a traditional Apple Pie. So here it is! And the pie crust here is really my favorite, it’s easy to roll out and work with, when baked it keeps it form nicely without falling apart and at the same time doesn’t taste like cardboard. The apples? For this pie I used King David apples that we picked up at an apple festival last month. I’m never sure which apples are which these days with so many varieties, is it good for baking? eating? This was a good choice, they didn’t mush up and had a really nice texture, some bite to it, with a spicy flavor. So thumbs up on the King David Apples.
We had a lovely Thanksgiving for two this year. I made a turkey roulade - a turkey breast rolled with dried cherry and sausage stuffing. It was the third time I’ve made this and it works out really great for a small feast. It’s deserving of a blog post so I’ll just have to make it again. I’m sure Jeff won’t mind.
- 6-8 apples (peeled, cored and sliced)
- Lemon juice, 1/2 lemon squeezed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 clove
- pinch of salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons butter
- 1 egg for egg wash
- 1 tablespoon or so Muscovado sugar (or large granulated sugar)
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 sticks (16 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons ice water
To make the dough in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 5-7 pulses (you don’t want to over work the dough too much or it will become tough.) Remove from processor and place dough in large bowl, add 6 tablespoons of the ice water, combine with wood spoon. The dough should hold together when squeezed with your fingers but should not be sticky. If it’s crumbly, add more water 1 tablespoon at a time. Turn the dough out onto a work surface, divide in half (I make one half slightly larger for the bottom crust) and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or overnight.
Filling and Assembly
Preheat oven to 375°F.
In small bowl combine flour, sugars, salt and spices. In large bowl place sliced apples, squeeze lemon juice, then add flour mixture and toss until well combined. Set aside.
Roll out your bottom crust about 2-3” larger than diameter of pie dish, place in pie dish and trim around the edges. Add the apple mixture. Roll your top crust to fit, cut out any desired designs, place on top of pie, trim any excess and pinch the edges together with thumb and forefinger. Roll out any additional dough and use pie cutter to top with leaf or apple design. Adding a leaf pattern around the edges looks pretty. Whisk the egg in a small bowl and brush over top of pie, sprinkle some granulated sugar.
Bake for 45-50 minutes until brown. Allow to cool a bit before serving. It will slice better if you refrigerate and then bring to room temp.
Also, I’m sorry to see these pie cutters are no longer available, I’m sure there are more out there but this was a nice selection of designs.