“Pilates?! Oh Heaven’s No. I thought you said Pie and Lattes.”
Is there anything more enjoyable than an apple pie?
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg,
2 Tablespoons Water (more if dough is dry)
Method: I make my dough in a food processor. It may not be fancy, but I think it’s the easiest. Blend Flour, Sugar, and Salt. Add cold butter and pulse until mixture resembles a sand. Add egg and water and blend until dough forms into ball. Place in the refrigerator for one hour.
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland, or Gala (I used Cortland, probably anything will taste delicious).
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon all spice
Pinch ground nutmeg
1 large egg, lightly beaten
To start I cored and peeled the apples. Then I melted the butter in a large skillet and added the apples lemon juice and sugar. I cooked the apples until the sugar dissolved and liquid began to form. I then strained the apples over a colander and collected the juice in a bowl. I then returned the juice to the hot pan and let it caramelize and bubble up to a thick mixture. Once the liquid was bubbly and brown, I returned it to the bowl with the apples. I then tossed the apples with the other spices. I took the dough out of the fridge and cut it in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. I put the apple filling in the pan and molded it slightly in the center. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal (may be harder than it seems). i usually lattice my pies because I seriously think it is easier. I didn’t this time and learned that latticing is in fact easier. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.
Place pie in the oven and bake for 50 minutes. Invite everyone over to smell how delicious your home smells and be jealous.
The orchards in my town are beautiful. I had so much fun picking the apples for this pie. An enjoyable annual tradition.