Ahh, Autumn, my favorite time of year! I love the cooler, crisp air with the scent of dry leaves and flowers gone to seed; backyard fire pits ready for roasting marshmallows; the snuggly warmth of a heavy-knit sweater, soft jeans and broken-in leather boots. Apple-picking; leaf-peeping; decorating the house with scarecrows and pumpkins, gold and russet Mums…it all brings back delightful memories and creates that tingly anticipation for spookiness at the end of the month.
Mondays this month will celebrate October with Sweet Obsessions for spooky stories, Autumn foods, activities and music to fit the season.
This first Monday, which of those things listed in the title do YOU think I would start with?
Oh, you all know me too well! Of course, APPLE PIE!
Classic Apple Pie
Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples – about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
Makes two 9-inch pie crusts
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
6. Place crust in pie plate, pressing evenly into the bottom and sides.
I’m all for making pie from scratch, but I know a lot of people just don’t have the time. Here are a few shortcuts that still produce a quality pie:
1. Instead of making your own crust, buy Pillsbury refrigerated pie crust. It’s tasty and fast. My opinion only: stick with Pillsbury rather than a store brand. I’ve never had good luck with the generics.
3. Invest in an apple peeler. I would make far fewer apple pies without this gem. It cores, peels and slices the apple in a few turns of the handle. FAST! Here’s a link to buy one: Apple Peeler
Don’t fear customizing this pie to suit your family’s tastes. Add raisins, walnuts or pecans, several varieties of apples, or craisins. Serve with a scoop of french vanilla ice cream, a slice of sharp cheddar cheese, or a drizzle of caramel sauce.
Do you have a special apple pie recipe? What other foods say ‘Autumn’ to you?
You know I love hearing from you and anxiously await your comments!
Today is the beginning of Round 4 of the ROW80 writing challenge! Check out my goals for this ROWnd!