This is the perfect time to make apple pie. Most apples are on sale and the flavor doesn't get any better than fresh, ripe apples.
Our family recently went to Boothby Orchards located in Livermore, Maine. It's a family owned and operated orchard that is as beautiful as the apples their trees produce. If you visit during the weekend, you will receive a scenic tractor ride to the lush picking area.
The beautiful girl on the right is my granddaughter, Jaylin, who loved her trip to the orchard.
The recipe that I use for my pie crust is a very basic and extremely easy to make. It comes from Fanny Farmer's Baking Cookbook. I bought it when I was 19 and it has been a staple in my kitchen ever since.
Crust
2 1/4 c. flour
3/4 c. softened buter
1/2 tsp Salt
6 tbsp. COLD water
Using a pastry blender add the flour, salt and butter. Chop with the pastry blender until the consistency is like sand on the beach. Then, add the COLD water gradually. Keep adding the water and kneading until it forms a nice slick ball. Divide into two equal portions. Wrap the balls in plastic and chill for a half hour. A pastry blender is great tool to have for your kitchen and costs between $5-$10 If you have a food processor, you can use the pulse feature to achieve the same sand-like texture, although it isn't necessary to own in order to a make a nice pie crust.
During this time, you can make the filling. I use about 6-7 LARGE MacIntosh or Courtland apples. I sometimes like a tart Granny Smith. You can also mix them if you'd like.
Filling
6-7 LARGE apples
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. fresh lemon juice
1/4 c. flour
2 tbsp. butter
After peeling the apples and removing all of the skin, cut the apples into large pieces. Some people are concerned the apples can be too big, but remember, they break down during the cooking process. We want apple PIE not applesauce!! Also, using the correct ratios of cinnamon and nutmeg will avoid an over-spiced pie that drowns out the apple flavor.
I like to sprinkle the flour and sugar on first adding the remaining ingredients after. Toss them so that all of the apples are covered, leaving the butter to one side.
Rolling out the crust
Putting the ball of dough into the center of a well-floured table, start by rolling North to South, East to West until the desired size is achieved. Ideally, you want the crust to have an overflow of about one inch around the pie plate. I love the old Pyrex pie plates. You can purchase them in the grocery store as well. They are inexpensive and last a long time. Because butter is in the crust, there is no need to grease the pan.
Finally, fill the plate with the apple filling. Add small dabs of butter all around the pie and place the second crust on top. Trim the excess crust with a paring knife all around. With your finger tips, pinch ruffle all around to seal the two crusts together. With the paring knife, make small slash marks around the pie for the steam to escape. These only need to be a few on each side. I like to finish off my pie by making simple leaves out of the extra dough. Using an egg white with 1 tsp. of sugar, I make an egg wash and brush around the entire pie. Place on a baking sheet at 350 degrees for an hour.
Everyone will develop their own way baking and that is great!! Some like a more tart pie, some like it more sweet. You can modify recipes as time goes on to make them your own.
If you are married or have a special man in your life, one word of advice: DO NOT try to reinvent his mama's recipe. While my husband loves my pies, I will never be able to capture the crust Patty Roberts makes!!! I'm good with that. My father in-law is fair game though, so I'm working on him down to this day!! In all seriousness, it's okay to be different. The personal twist that people add to their cooking is what makes it so fun and enjoyable!!
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