Apple Pie
Yeah, yeah, I know it's traditional and corny but I put a different twist on my holiday apple pie this year and I think it was a pretty big hit! It has a nutty crust and a more tart filling...a perfect change for the season.
Here's the recipe:
For the Filling:
6-7 small-medium tart apples (I used Green apples)
1/3 Cup of Sugar (Really! That's all, really low in sugar for those of you watching your sugar intake!)
1/2 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons all-purpose flour
For the Crust:
1 1/2 Cups all-purpose flour
1 teaspoon salt
1/2 Cup of ground, toasted pecans
3/4 Cup of shortening
6-8 Tablespoons ice water
I made the filling first to let the juices combine and get nice and sweet.
Mix everything, but the apples together in a pretty big bowl, set aside.
Cut and peel your apples. I cut mine the traditional way, but I have made cubes in the past.
Set the apples aside.
As you may know, pie crust can be a pain to roll out and put in your pie plate. I promise if you contain composure and patience you will succeed.
Mix the flour, salt, and pecans together in a bowl.
Cube up the shortening into 1/2 inch pieces (not too small or too big) then cut the shortening into the dry mixture. You can use a pastry blender for this or even a fork will do in a pinch.
Once the shortening and the flour are blended well, start adding one Tablespoon of water at a time. You want the crust to be wet, but not so wet that it's sticking to your hands and everything else. If you feel like you need more water, put more in, but do it slowly.
Don't over mix the crust. Try and leave as much shortening in tack as possible (this helps when you roll it out). Once the crust forms a ball, separate the dough into two balls.
Spread some flour on your counter and grab your rolling pin because it's time to roll your dough out. Grab one of your pastries and flatten it with your hand a little bit. Then start to roll it out. Flip it over before it's too big to flip and continue to roll. Once you think it might be big enough, put your pie plate over it and make sure you have even edge all the way around the pie plate. If you do, roll your crust up then place the edge on the edge of the pie plate. Unroll the crust into the plate and push it into all the crevasses.
Grab your apple mixture and pour it into the plate. If you have more apples then crust, no worries. Just pile them on there. It makes your pie look great!
Get your other pie crust and roll it out just the same. Put it over the top of your apples and primp the edges.
Put an old cookie sheet, or a new one lined with foil, under your pie plate and bake your pie for 35-40 minutes in a 375° oven. I put a crust protector over the edge of my crust. You can always put some foil around the edges if you don't have one. This prevents burning on your crust!
If you wish, you can make an egg wash and spread it over the top crust in the last 5 minutes of baking. This will give your pie a shiny, golden finish.
Egg Wash: Separate the yolk and the white then pour the white into a bowl. Pour 1 Tablespoon of water into the bowl and mix.
And that's all there is to it! I hope you enjoy!
Here's the recipe:
For the Filling:
6-7 small-medium tart apples (I used Green apples)
1/3 Cup of Sugar (Really! That's all, really low in sugar for those of you watching your sugar intake!)
1/2 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons all-purpose flour
For the Crust:
1 1/2 Cups all-purpose flour
1 teaspoon salt
1/2 Cup of ground, toasted pecans
3/4 Cup of shortening
6-8 Tablespoons ice water
I made the filling first to let the juices combine and get nice and sweet.
Mix everything, but the apples together in a pretty big bowl, set aside.
Cut and peel your apples. I cut mine the traditional way, but I have made cubes in the past.
Set the apples aside.
As you may know, pie crust can be a pain to roll out and put in your pie plate. I promise if you contain composure and patience you will succeed.
Mix the flour, salt, and pecans together in a bowl.
Cube up the shortening into 1/2 inch pieces (not too small or too big) then cut the shortening into the dry mixture. You can use a pastry blender for this or even a fork will do in a pinch.
Once the shortening and the flour are blended well, start adding one Tablespoon of water at a time. You want the crust to be wet, but not so wet that it's sticking to your hands and everything else. If you feel like you need more water, put more in, but do it slowly.
Don't over mix the crust. Try and leave as much shortening in tack as possible (this helps when you roll it out). Once the crust forms a ball, separate the dough into two balls.
Spread some flour on your counter and grab your rolling pin because it's time to roll your dough out. Grab one of your pastries and flatten it with your hand a little bit. Then start to roll it out. Flip it over before it's too big to flip and continue to roll. Once you think it might be big enough, put your pie plate over it and make sure you have even edge all the way around the pie plate. If you do, roll your crust up then place the edge on the edge of the pie plate. Unroll the crust into the plate and push it into all the crevasses.
Grab your apple mixture and pour it into the plate. If you have more apples then crust, no worries. Just pile them on there. It makes your pie look great!
Get your other pie crust and roll it out just the same. Put it over the top of your apples and primp the edges.
Put an old cookie sheet, or a new one lined with foil, under your pie plate and bake your pie for 35-40 minutes in a 375° oven. I put a crust protector over the edge of my crust. You can always put some foil around the edges if you don't have one. This prevents burning on your crust!
If you wish, you can make an egg wash and spread it over the top crust in the last 5 minutes of baking. This will give your pie a shiny, golden finish.
Egg Wash: Separate the yolk and the white then pour the white into a bowl. Pour 1 Tablespoon of water into the bowl and mix.
And that's all there is to it! I hope you enjoy!
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