With the smell of Autumn in the air, I always tend to lean towards foods that make me feel all cozy inside. I live in a small country town and this weekend is our annual Apple Day. Every year Apple Day goers participate in the Apple Pie Contest to see whose family recipe is the best. So here is a recipe that I have created by pulling some wonderful ideas from my favorite apple recipes.
Apple Pie
1 Basic Pie Dough Recipe for double crust( recipe follows) or Pillsbury Crust
4-5 large Honeycrisp Apples, peeled, cored, and slice into ¼” thick slices
2/3 c granulated sugar
3 Tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 orange zested and juiced
1/8 teaspoon salt
1 tablespoon brandy (optional)
Toss apples with orange juice and zest, sugar, flour, salt, cinnamon and brandy until combined. Set aside. On a well-floured service, roll out ½ of the pie crust into a 14″ round. Carefully place the dough in to a 9 in glass pie plate. Mound the apple filling in to the pastry line dish. Roll out the second half of the dough into a 14″ round. Carefully place on top of the filling. Crimp edges with a fork and remove excess dough. Cut and “X” in the middle of the pie for ventilation. Brush the entire pie with half and half and sprinkle with sugar. Place pie on a cookie sheet and into a pre heated 400 degree oven. Bake for 15 minutes and then lower to 350 degrees and bake for another 50 minutes, or until the crust is golden and the apples are tender when pierced with a knife through the vent hole. Let cool on a rack. Serve warm or at room temperature.
Basic Pie Dough
2 ½ c all-purpose flour
2 tablespoons sugar
1 teaspoon salt
½ c cold unsalted butter, diced
6 tablespoons cold vegetable shortening, diced
6-9 tablespoons ice water
In a food processor, combine flour, sugar and salt. Pulse to combine. Add in butter and vegetable shortening and pulse 5-6 times or until butter pieces resemble the size of peas. With the food processor on, slowly add in the ice water just until the dough comes together. Dump out onto a floured work surface and form in to a ball. Wrap in plastic wrap and refrigerate at least 2 hours. Makes 1 double pie crust.
