No other dessert that reminds me of fall than an apple pie. There is something warm, cozy and comforting about not only the taste of a freshly made apple pie, but the aroma that flirts through out the house, teasing the taste buds as you wait for it come out of the oven.
While I have made many crusts in my day, I finally found a crust that is guarantee flaky and delicious, as well as an apple pie filling that has multiple flavors that make will make your guests ask, “What’s in this? It is delicious!”
Welcome fall and enjoy one of its many simple luxuries this weekend.
Apple Pie with a Twist
All Butter Pie Crust (from Lynn Sampson Curry of Rural Eating)
- 1 cup unsalted butter
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup very cold water
(The main secret to flakey pie crust is temperature. Chill! Chill! Chill! Feel free to chill all the dry ingredients as well as the butter.)
1. Cut the butter into 1-inch cubes and chill it in the refrigerator for 5 to 10 minutes. Whisk together the flour, sugar and salt in a large mixing bowl.
2. Use a pastry cutter, a food processor, 2 table knives or your fingers to cut the butter into the flour until it is broken up into pea-sized pieces.
3. Trickle in the (ice) water and stir with a fork or your fingers until it comes together into a shaggy dough. Collect it into 2 equal sized balls and pat each one into a disk. Wrap the disks in plastic wrap and chill for at least 30 minutes or until ready to roll.
Apple Pie Filling
- 6-7 apples, peeled, cored and cut into approximate 1-inch square pieces (Granny Smith or Golden Delicious)
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- pinch nutmeg
- pinch salt
- 3 tablespoons all-purpose flour, cornstarch or quick-cooking tapioca
- zest of one orange
- 2 tablespoons of fresh orange juice
- 1 tablespoon fresh lemon juice
- OPTIONAL – 1/3 cup dried cranberries
- 2 tablespoons unsalted butter, cut into small cubes
1. Preheat the oven to 425 F. Roll out and fit the bottom crust into the pie plate, roll out the top crust flat and slide it onto a baking sheet. Chill both bottom and top pie crusts while you prepare the filling.
2. Mix the apples, sugar, cinnamon, nutmeg, salt, orange zest and flour in a large mixing bowl until the apple slices are well coated. Taste and adjust sugar and spices, if necessary. Add orange and lemon juice.
3. Mound the filling into the prepared pie crust and dot with 2 tablespoons butter. Put on the top crust and seal the edges well together. Crimp the edges. Make slits in the top crust to vent. Put the pie on the baking sheet to protect the oven floor from drips.
4. Bake the pie for 15 minutes, then reduce the heat to 350 and continue baking until the crust is deeply golden brown and the juices are bubbling, about 45 minutes more.
Serve warm with French vanilla ice cream or cold for a fabulous breakfast or snack.
Image: Simply Luxurious