More on Apples

Apple season is here, and in full force. There are countless varieties. As I was doing a little research for this post I was overwhelmed, to say the least.

Here's just a sampling of the types that I found.

Braeburn, Cameo, Cortland, Empire, Fuji, Gala, Ginger Gold, Golden Delicious, Granny Smith, Honey Crisp, Idared, Jonagold, Jonathan, Matsu, McIntosh, Red Delicous, Stayman, Winesap, York ...

Overwhelmed?!?! Me too. And this is just the tip of the iceberg, actually it's more like the tip of the tip of an iceberg.

Yesterday, I picked up 3 kinds of apples: Empire, Honey Crisp and Matsu. They are pictured above. All delicious, though my favorite is the Empire. I most enjoy apples that are firm, crisp and both sweet and tart.

Now, if you are more interested in making a delicious sweet dessert with your apples, I do have a wonderful apple pie recipe. I have had limited success with pie crust, but this past weekend I had breakthrough. This pie is a true victory. And of course it's pictured above. Isn't she pretty?

Pie Dough
2 1/2 cups flour
1 tsp salt
2 tsp sugar
1/2 cup vegetable shortening, chilled
12 tablespoons (1 1/2 sticks) of unsalted butter, sliced into 12 - 14 pieces, chilled
6 TB ice water

In food processor combine four, salt and sugar. Pulse to mix. Add shortening, and pulse 4 - 5 times until the shortening is incorporated with flour. Then add butter, and pulse 8 - 10 times until butter is incorporated and the dough looks like crumbs. It won't be cohesive by any means at this point.

Pour flour/butter mixture in bowl and gently mix in ice water one tsp at a time. Your dough will form on this step. Once it becomes a ball, pour onto counter and make two equal size balls, and flatten into disks. Wrap in plastic wrap and refrigerate overnight, or for at least two hours.

*This pie recipe is for a 9" pie pan

Before you roll out your pie crust you will want prepare your filling (and pre-heat oven, set at 500, please :) It's fairly simple and I list out my favorite combination below. Besides the amount of apples, feel free to play around with other ingredients here. This is the portion where you should feel free to improvise.

Filling
3 pounds apples or 10 medium-size apples. Peeled and cut into 1/4 inch slices. Granny Smith is recommended.
1 cup of sugar
Juice of 1 lemon
Zest of 1 orange
2 tsp cinnamon
1 tsp nutmeg

You just need a bit of flour on a clean surface when you roll out the dough. Take out the first disk of dough, and let sit for a few minutes before you roll it out. Use a rolling pin, and roll out the dough to a shape that's is about 11 by 11. To get it in the pie pan, roll it up on the rolling pin, and then roll out it over pie pan. Trim off extra dough. Place pie pan with dough in refrigerator while you work the second disk of dough. Also, let sit for 5 minutes before working it. Roll out again to an 11-by-11 shape. Pull pie pan out of refrigerator, and pour filling in, then lay second layer of dough on top. Trim off extra and then seal the pie with a fork around the edges. Make four slits on top of the pie to allow steam to come out. Brush top with egg wash (beaten egg), and sprinkle on one tablespoon of sugar.

Turn oven down to 425, and place pie on rack. Rack should be at the lowest rung. Cook at this temperature for 25 minutes, and then lower to 375 for 30 more minutes. Rotate pie if one side is getting more brown then the other.

Let cool for 3 hours before serving.