Autumn is definitely here. The heat in our building has turned on a couple times, the leaves are starting to change, and the apples at the farmer's market are absolutely perfect. So there was really no way I could go much longer without making an apple pie.
This is the recipe that my mom and I always make together. The crust is the best, flakiest pie crust I have had, and the filling is scrumptious. My suite can attest to that- the pie was gone before anyone had time to think about a second slice. I guess I'll just have to make another! Anyways, here is the recipe, and if you haven't made an apple pie this fall yet, now you have no excuse not to.
Flaky Pie Crust
Makes 2 crusts (enough for 1 apple pie)
2 1/2 cups flour
1 1/2 sticks frozen butter, cut into small cubes
4 tablespoons vegetable shortening
1/2 teaspoon salt
Blend the butter, flour, shortening and salt with a pastry fork. Add the ice water a small bit at a time, just until the mixture sticks together to form dough. Divide the dough into two balls, wrap each in plastic wrap, and refrigerate.
Apple Pie Filling
5 or 6 apples (3 granny smith and 3 jonathan or macintosh)
1/3 cup white sugar
1/3 cup brown sugar
pinch of salt
1 1/2 tablespoon cornstarch (or 1/4 cup flour)
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 teaspoon ground ginger
a grating of fresh nutmeg
fresh lemon juice
In a large measuring cup mix together the sugars, salt, cornstarch, cinnamon, cloves, ginger, and nutmeg. Core and peel the apples and slice them into 1/4 inch thick slices, putting them in a large bowl. Squeeze
1/2 of a lemon over the apple slices, and pour the sugar mixture over them, stirring well. Let the apple mixture sit while you roll out the dough.
Assembly and Baking
Roll out the two crusts between layers of plastic wrap. Dust the dough lightly with flour before rolling to prevent sticking. Place the bottom crust in the pie dish, prick with a fork, and put in the freezer for a few minutes.
Roll out the top crust and cut a hole in the center to vent the pie. Remove the bottom crust from the freezer, fill with the apple mixture, and dot with a few small pieces of butter. Place the top crust on the pie, crimp the edges, and add additional vents with a fork.
Bake at 450° for 12-14 minutes and then lower the oven temperature to 350° and bake for another 35-45 minutes (or more) until the filling starts to bubble over.