Apple Pie

It is easy to appreciate that the low round pie shape of modern apple pie comes from the frugal Pilgrims settlers looking for a way to stretch ingredients and survive.  Pie is a delicious way to deliver cooked fruit or meat to the table. The idea of a bowl of cooked fruit is not as appealing as the balance of the fruit to crust ratio of a pie.  Yet, the frugal Pilgrims' version was too much for me as I have not always been a fan of cooked fruit encased in a delicious crust.  I remember not liking a fast food hot apple pie as a child or my grandmother’s frozen boxed pies served for dessert.  I remember my mom making apple pie just the way I like it, now, not too sweet and syrupy but sadly I don’t remember eating her apple pie except as a vehicle to eat whipped cream and crust with the sweet filling squeezed out.  Thank goodness things have changed, I love the smell, taste, and texture of, especially, apple pie. 

I always double this recipe (apples only).  I make an apple pie for the table and one to freeze for later.  In a foil and plastic wrap lined pie plate add in the apple mixture, wrap and freeze.  When ready to bake the frozen pie, prepare crust, add the frozen unwrapped pie in the crust, cover with second crust and proceed as below.  Bake for 10 – 15 minutes longer until done.  Do not thaw the apples.  This is a beautiful way to have a dessert on hand for nearly any occasion.

Apple Pie

makes 1 pie

7-8 tart apples such as Granny Smith, Honeycrisp, Gala or a mix

¾ cup sugar

2 tablespoon flour

1 teaspoon cinnamon

Dash of nutmeg

1/8 teaspoon salt

2 tablespoons butter

Pie pastry for 2 crusts (see below).

Preheat oven to 400°F.

Peel and slice apples thin. (I use a spiral apple peeler).

Place peeled apples in a large bowl of with lemon juice from a lemon squeezed into the water until all apples are peeled.

In a bowl toss the well-drained apples with the cinnamon, nutmeg, flour sugar, and salt.

Roll out crust and line a 9 inch pie plate.

Empty the filling into the crust lined pie plate and top with butter.

Roll out second crust and carefully place on top of pie.

Press edges together and trim edges to 1 inch.

Crimp edges with thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie making deep indentations.

Chill pie for 30 minutes.

Place on a foil lined baking sheet.

Bake for 50 minutes until done.

If the edges began to darken, cover with foil.

Pie Crust Pastry

Makes top and bottom

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/2 cup ice water without cubes

In a food processor:

Pulse flour, salt, and sugar in a food processor until combined.

Add butter, and process until mixture resembles coarse meal, about 10 seconds.

With the machine running, add water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).