Tuesday, September 3, 2013

Traditional Apple Pie

Ida Red's came on this past week. As Josh had previously informed me, "these are the absolute BEST apples for making pie!"  So I, of course, had to put that to the test. The result was pretty darn delicious topped with some ice cream...

Big, Thick, Hearty, Perfect Apple PIE!

Ahhh Buttery Pie Crust (double crust):
12 tablespoons (1 1/2 sticks) unsalted butter, diced and set aside in the freezer &
1/3 cup of Crisco (shortening), set aside in the freezer
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
6 to 8 tablespoons (about 1/2 cup) ice water

Cube butter and measure out shortening and place in the freezer while you prepare the flour mixture.  Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and divide in half. Roll each half into a ball, wrap in wax paper and flatten into a disc. Refrigerate for a minimum of 30 minutes (I made mine the night before) while you prepare filling.


8 cups sliced apples tossed with the fresh juice of one lemon (Ida Reds, Paula Reds, or really any variety that tickles your fancy...Com'n it's PIE!)
3/4 cup sugar
2 tablespoons flour
2 tablespoons tapioca
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup boiled cider (concentrate apple cider) or undiluted apple juice concentrate
2 tablespoons butter, diced in small pieces

Lightly grease a 9-inch pie pan that's at least 2 inches deep.
Whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.
Roll out half of the crust to a 13" circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan all the way around.
Spoon the apple filling into the pan. Dot the top with the diced butter.
Roll out the remaining pastry to an 11" circle. Cut  holes to vent and place the pastry over the filling.
Preheat oven to 425°F.

Roll the overhanging bottom crust up and over the top crust, pinching to seal. 
Flute the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
Place on a baking sheet to catch drips. Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 40 minutes, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time and cover the edges with foil or a pie shield to keep them from browning too quickly. Cool completely before slicing. Enjoy with ice cream or fresh whipped cream.



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