Remember this Apple Picking post? well I made the yummy apple pie recipe that was printed on the lovely bag and what can I say it was the best apple pie I ever made!!!
The recipe is Nick's, who is the owner of Shelburne Orchards, with a few little changes made by me and some photos I took of the process, enjoy!!!
APPLE PIE RECIPE
Preheat oven to 350 degrees
CRUST (for one pie, two crusts)
2 cups of all-purpose flour
1 and a half sticks of cold butter
1/3 cup ice cold water
pinch of salt
Mix flour, butter (cut into 1/2" chunks), water and salt in a food processor, mix until the mixture starts to thump around, less than a minute. Cut the ball of dough in half and press down to form two discs, cover with Saran Wrap and place in the fridge to cool.
when the filling is cool (see bottom for the recipe for the filling) take the discs out, roll out the bottom crust, using plenty of flour on the rolling pin and on the dough. When the size is right (a 10" circle for a 9" pie), brush off the extra flour and set the dough in the pie plate. Roll out the top crust.
Filling:
8 good sized apples, peeled, cored and cut into 1/2" to 3/4" pieces (I used all kinds of apples I had at home)
1/4 cup brown sugar
1/4 cup maple syrup
cinnamon, nutmeg and allspice to taste
1 tablespoon instant tapioca (it's optional but I loved this little addition!)
simmer everything in a large skillet until the apples have softened.
Put the apple filling into the crust lined pie plate
trim away the excess dough, slightly wet the top edges of the bottom crust, pop on the top crust
pinch and trim the dough and work your way around the crust pushing the dough between your fingers to make a ruffled edge. Cut holes in the top of the crust for air escape (I am sure you can be a little more creative with your design then this...)
OK, now into the 350 degrees oven for 35-40 minutes.
If desired you can use this optional crust treatment at 15-20 minutes, I thought it really made a difference!
you'll need:
3 tablespoons butter, 1 egg white, sugar.
Soften the butter and mix with the egg white, if the butter is soft enough it can be brushed on the crust while it's hot. Brush it on the ruffles and all over the top of the pie after 15-20 minutes of baking, sprinkle sugar over this and return to the oven.
When the pie is done the crust will be slightly golden brown and the filling will bubble and ooze a little. You can also poke a fork into one of the holes to see if the apples are soft but NOT sauce!.
let cool.
eat!
yum!
If you have any questions you can always email me or comment.
xox
