One apple pie a day keeps the doctor away.

Autumn has a wonderful smell that is really difficult to describe with words. That’s why I decided to bake a pie. An apple pie.

The thing is that I love summer, but autumn has its own beauty too. Autumn creates a sense of comfort, warmth and reflection, a sense that I really love. During autumn the leaves from the trees change into multi-colored works of art, while autumn is also the perfect time to start making hot coffee, lighting a fire in the fireplace and baking!

Thus I decided to bake an apple pie, since nothing smells better than an apple pie hot out of the oven. The freshness of hot apple on a cool fall morning beats out coffee anytime.

I have checked a lot of recipes on the internet and end up choosing a recipe by Ken Haedrich that I have found on the bonappetit site.

The main reason for choosing this recipe was the appearance of pie on the photo, the pie had a lattice top pie crust, a top pie crust that I have never before.

On the recipe I have add some cinnamon, since in my opinion a proper apple pie ought to include cinnamon. Also, I omitted grated lemon peel since I thought that together with lemon juice would make the pie too “lemone-y”.

Thus for making the old-fashioned lattice-top apple pie you will need:

For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 140 gr chilled unsalted butter, cut into small pieces
  • 40 gr chilled solid vegetable shortening, diced 
  • 6 tablespoons (or more) ice water

For the filling:

  • 1/2 cup sugar
  • 1/4 cup golden brown sugar
  • 2 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon 
  • 1,5 kg Golden Delicious apples, peeled, cored thinly sliced
  • milk
  • extra sugar

Processed with VSCO with nc preset

STEP 1: Making the crust

In a processor blend flour, sugar and salt. Then add butter and shortening until mixture resembles a coarse meal. Add 6 tablespoons ice water (you can keep water really cold by adding in a small bowl water and ice) and process until moist clumps form. If the dough is too dry add more ice water. I have only added 1 teaspoon ice water.

Gather the mixture into a ball and divide into 2 pieces. Wrap each in plastic and chill for 2 hours. Before rolling out the dough let it soften slightly, it will need around 10 to 15 minutes.

STEP 2: Prepare the filling

While waiting for the dough to rest you can start preparing the filling. Peel and thinly slice the apples, then mix 1/2 cup sugar,  1/4 cup golden brown sugar, 2 tablespoon all-purpose flour, 1 tablespoon lemon juice, 1/8 teaspoon ground nutmeg and 1/2 teaspoon cinnamon in a large bowl and add apples.

STEP 3: Assemble the apple pie

Roll out 1 dough disk on floured surface to 30 cm round. Transfer to 22 cm diameter  glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 33 cm round. Cut into twelve 2,5 cm-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar.

In case you are making lattice top for the very first time (as I did) start by watching a video on YouTube in order to fully understand what you have to do. It will really help you.

Processed with VSCO with nc preset

Processed with VSCO with nc preset

Processed with VSCO with nc preset

STEP 4: Bake the pie

Position rack in lowest third of oven and preheat to 200*C. Bake the pie for 10 minutes and then reduce oven temperature to 190*C. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour.

Processed with VSCO with kk2 preset

Processed with VSCO with kk2 preset

STEP 5: Eat the pie. 

After waiting for 1 hour cut a slice and add on the top some powdered sugar and cinnamon if you want.

Processed with VSCO with kk2 preset

Processed with VSCO with kk2 preset

Using Golden Delicious apples gave to the pie a sweet, almost buttery flavour that I really enjoyed. Ι believe that Golden Delicious apples is the best choice for filling a pie since Granny Smith apples are better eating out of hand, while Red Delicious apples when baking become completely mushy.

Thank you for reading my post, I hope to enjoyed it! If trying the recipe or you have any suggestions aboout the crust or the filling please feel free to leave a comment!

P.S.: On this post there is no song, but a talking apple pie video.

Shhhh, the pie is talking to you!

 

 

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Posted by

A highly motivated postgraduate with an MSc in Energy Systems and a BA in Economics, trying to find time for cooking!

13 thoughts on “One apple pie a day keeps the doctor away.

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