There is something so comforting about Fall. The smell of burning leaves as you walk past apple trees bursting with life, the color of the sky when a storm is rolling in, or the way the sun when highest in the sky gives the illusion of dawn, the extra layer of clothing you pack along with you because you know the crisp night air waits for you come dusk.
Fall to me is the most inspiring and comforting season. Warm spices, fresh fruits, pastries, breads and preserves encompass me. This past couple of weeks I had the privilege to stay on the island in the house I grew up in with my dog I grew up with. My pops has a beautiful apple tree in his front yard that was just screaming Apple pie!
Get out your baking needs because here we go...
Pastry crust:
I find this classic pastry crust recipe works well, but if you have one in your back pocket you would like to use please, don't let me stop you!
2 1/2 cups all purpose flour
2 Tbs sugar
1 tsp salt
1 cup ice water
2 sticks cold, cold butter, cubed
Food processor mix dry ingredients. add the cubed butter until they are pea sized, slowly add the ice water until the mixture forms together in a ball then stop! don't over mix, you want some of the wee pea sized butter balls to stay that way in the pastry. This creates a beautifully flaky crust. wrap in plastic wrap and throw in your fridge for an hour or 2.
Filling:
4-5 pounds of tart apples, I like using granny-smiths. Peel, core, cube bite size
1 stick butter
1 1/4 cup dark brown sugar
2.5 tsp cinnamon
1tsp nutmeg
1Tbsp fresh grated ginger
2Tbs flour
zest and juice of 1 lemon
preheat oven to 425
in a skillet: combine butter and sugar until all melted, medium heat. add the lemon, ginger and apples. in a seperate bowl combine the flour, cinnamon and nutmeg. cook down the apples until they are mushy but still holding together. about 10-15 minutes. at this point you can increase the heat to high as long as you are near by stirring occasionally. Take off the heat and add the flour mixture stir in and allow to cool completely before forming the pie.
This pie looks most beautiful in a 12 inch glass pie dish. butter and flour the dish, set aside. pull out your pastry from the fridge and cut in half. roll out one half and drape over the dish, pour in filling. Roll out other half of pastry and cover pie. Trim and seal the edges to your liking, cut in a few slits to allow steam to escape during the baking process.
in a small bowl scramble one egg and brush over pastry, sprinkle a healthy amount of granulated sugar.
Bake this pie at 425 for 10-15 minutes then reduce the heat to 350 for another 20-25 minutes until the pie is beautiful and golden brown.
serve warm, with ice cream, and charge!!
please please please enjoy.
