A few weekends ago we had a free Saturday and it happened to be perfectly timed with our local orchard’s apple season. Philip and I drove out to Millington and spent the morning picking apples. The weather was perfect and it was nice to get out of the suburban life. Here is a great Iphone quality picture from our morning in the orchard courtesy of a timer and my phone being propped up in the grass 🙂
When we got home I decided to make apple piece using the apples we picked (Arkansas Black apples from Jones’ Orchard). I’ve never actually made a pie from scratch before and figured it would be a fun treat to try. Honestly I rarely bake or cook for that matter so I was a little nervous about how they would turn out. But much to my surprise they were delicious! Here is the super easy recipe that I used (and if I can make it, anyone can make it!)
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 teaspoon apple cider vinegar
- 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 2/3 cup sugar
- 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Vanilla ice cream
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
Mix all ingredients in large bowl to coat apples.
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
I made two regular sized pies with this recipe and they were delicious! The crust was probably my favorite part; it was perfectly flaky and buttery. I’ve made pie crust from scratch before (for chicken pot pie) and i’ve never been able to get the texture correct. This is a great crust for those who have trouble with them previously. The key is definitely having the chilled butter and frozen shortening.
A couple days later we had our friend’s Trisha and Philip over for a night of sitting by the fire pit and playing life sized Jenga. I made the apple pie again but this time I made individual sized pies and made them with gluten free flour since Trisha is gluten intolerant. They pies looked great but the crust was a little dry; I think I messed up one of my measurements when I halved the recipe… Oh well.
Here is one of the little pies:
After making 7 pies within a week the baking bug definitely got to me. Earlier this week I attempted macaroons for the first time. I’ll share that recipe later 🙂