Man it’s HOT here!!!!
One of our friends hasn’t been posting a lot lately because he’s been spending a lot of time doing stuff with his family. The lucky guy doesn’t live in SC, obviously.
Here in SC our big "Do Things" time of year is autumn when it's a bit cooler and you don't face the consequences of heat stroke/exhaustion from being outside for more than 10 minutes. The only thing I'll brave the heat for in the summer is to pick Blackberries so I can make Blackberry Jelly. But sadly- I wasn't able to stand the heat this year. So- NO JELLY FOR ME!!!!
We’re looking forward to their visit so MUCH!!!
I LOVE Autumn…..All the fall festivals and apple festivals and street fairs happening. (Celebrating Surviving the Summer Heat is MY guess for the reason for them all.) It’s a GREAT time of year.
Speaking of which…..I have a GREAT Apple Pie Recipe to share with you all…..This is the best apple pie recipe EVER in my opinion.
Let me suggest making the crust first and THEN making the filling because the crust has to chill at LEAST a couple hours before rolling it out. Oh- and CHILL ALL the ingredients for the crust in the fridge for at least an hour before taking them out to make the crust- that includes the bowl and pastry cutter/fork that you’re gonna use to cut the shortening into the flour.
Of course, if you don’t DO crusts from scratch- then get a Pillsbury Ready Made- they are the absolute flakiest crusts ever.
Sublime Crumb Apple Pie
1 pie crust(Recipe Follows)
Best Pie Crust EVER!:
1 teaspoon salt
1 cup shortening
½ cup ice cold water
An hour before using -Chill everything to be used- utensils, bowl and ingredients.
Combine flour and salt.
Cut in shortening til mixture forms coarse crumbs.
Stir in water til mixture forms ball
Refrigerate at least 2 hours before rolling out on floured surface handling as little as possible.
Place in pie pan.
Crumb Topping:
½ cup plus 2 Tablespoons All-purpose flour
1/3 cup each- packed light brown sugar and granulated sugar
1 teaspoon ground cinnamon
½ cup walnuts, coarsely chopped(OPTIONAL)(You can substitue Crasins or rasins or any other type nut for it as well if you like0 or just omit alltogether)
1 stick(1/2 cup) COLD butter- cut in small pieces.
Filling:
7 medium to large tart apples(Granny Smith, Pippins, or Greenlings work best)
1Tablespoon Lemon Juice
½ cup granulated sugar
3 Tablespoons all-purpose flour
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
1-Heat oven to 450 and place rack on lowest position in the oven.
2-Topping: Mix all ingredients together to make course crumbs. Set aside.
3-Filling:
Peel halve and core apples. Slice into 1/8th inch slices. Place in a large bowl add lemon juice and toss to coat. Mix remaining ingredients an a small bowl then sprinkle over apples and toss to coat. Set aside.
4-Layer apples in pie shell, mounding them higher in the center. Gently pat topping evenly over the apples to form a top crust. (I also put a second dough crust over the top of the pie at this point although the recipe doesn’t call for it.)
5-Place pie on baking sheet to catch any drips-(Or line rack under pie pan with foil and then remove and throw away after baking the pie-EASY!)
6-Bake 15 minutes at 450 degrees, then REDUCE OVEN TEMP to 350 degrees and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced(apples will continue to cook after pie is removed from oven) and topping (or crust) is golden brown. If Topping browns too quickly, drape a piece of foil loosely over the pie and continue baking for remainder of time.
Cool completely on a wire rack.
Garnish options……..
If you use a second dough crust- brush with butter and after cooling dust with granulated sugar.
If you use only the crumb topping crust- cool completely then sprinkle with confectioners sugar.
*For Thanksgiving I like to use the dough scraps and roll out and use leaf cookie cutters to put on top of the pie for a decorative garnish as well. Make veins on the leaves with a knife edge.*
No comments:
Post a Comment