Sunday, October 23, 2011

Apple Orchard Pie

What sounds better at the end of a crisp fall day, then a nice hearty meal and a warm slice of apple pie?  The only thing that sounds better than that to me, would have to be a nice hearty meal with a warm slice of apple pie that is smothered in some vanilla bean ice cream.  And to top it off, would have to be the fact that not only is this pie here made with fresh picked apples, but fresh picked apples by my family.  And that, makes anything sound better to me.

1 pie shell from my recipe of Tonya's Special Pie Crust:  (balled, wrapped in saran wrap, then flattened into a hockey puck-shape and chilling for at least 20 minutes or longer in the fridge)
3 sweet Golden Delicious apples (cored and sliced thinly)
4 sweet and tart Macintosh apples (cored and sliced thinly)
1 T. of lemon juice (or juice from 1/2 of a fresh squeezed lemon)
1/2 cup + 1 T. of sugar
2 tsp. of ground cinnamon
3/4 cup of all-purpose flour
1/2 cup of light brown sugar (packed)
1/3 cup of real un-salted butter (melted)

-Preheat your oven to 400*.  Heavily flour a large circular area on your clean counter top.  Remove the chilled pie dough from the fridge, remove saran wrap, place in the center of the floured circle, lay the saran wrap (wet side down) flat out over the dough and begin rolling it (with a chilled wooden rolling pin-just toss it into your freezer for at least 10 minutes prior to using) out to about a 1/4" or so thickness.  With the saran wrap still stuck to it, lift up the edge and roll it back onto the rolling pin (to lift it safely up off the counter), then unroll it into your 9" glass pie dish (if you use a dark pan, decrease the baking time by 5-10 minutes-they cook faster).  You can then kind of use the saran wrap to lift it if it needs to be adjusted in the pan some; remove saran wrap.  In a large mixing bowl, stir together the apples and the lemon juice.  In a small bowl, combine the sugar and the cinnamon; pour over apples and stir well to coat.  Pour the coated apple slices into your prepared pie shell.  In another small mixing bowl, stir together the flour and the brown sugar with a large fork; cut in the butter until it is crumbly.  Sprinkle this mixture over the top of the pie.  Line a large baking sheet with aluminum foil and place your finished pie on top of it (it will probably bubble over while baking-resulting in the smoke alarms going off uncontrollably if you skip this part.  Trust me, I should know.  Lesson learnt.)  Take a large square of aluminum foil (maybe 10"x10" or so) fold it in 1/2 and then in 1/2 again.  Using a pair of scissors, cut a curve of the center off, so that when unfolded it it a large square with a large open circle in the center.  Lay this over the top of your pie (you want the center of the pie exposed, but the edges covered) and leave it on while baking for the first 35 minutes (or else your crust will be overcooked by the time the pie is done).  The total baking time is about 45-50 minutes.  Remove it for the last 10-15 minutes to finish off the crust.  Let it stand and cool before cutting.  Serves 8.  Enjoy!

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