This is the last fall we will be spending in this house ... and the first for apples on our tree. They were small, VERY tart and we had just enough for one pie. So here it is .... apple pie with an all butter pastry!
I used a pastry crust recipe from Simply Recipes. I personally prefer an all butter crust over lard or shortening. Before I bake the pie, I glaze it with one egg yolk mixed with 1 tbsp water. The end product is perfectly golden, rich and flaky ... just delicious!
The filling is typical, but I always choose brown sugar over white for richness.
FILLING:
8 medium-large tart apples
2 tbsp lemon juice
3/4 cup brown sugar
3 tbsp all-purpose flour
1 tsp cinnamon
Mix together and place into prepared bottom pie dough. Top and seal with remaining pie dough (lattice or solid - whatever style you prefer). Bake in a 425°F oven for 15 minutes with crust shield*. Reduce heat to 350°F and bake for 25 minutes. Remove crust shield and bake for another 15 minutes or until golden, filling is bubbly and apples are soft when pierced with knife. Bring to room temperature on a cooling rack ... if you can wait that long. MMMMM!! The smell is divine!
*This is by far the best pie crust shield I've ever used. I found it in a kitchen store in Orillia, Ontario, but I've also seen similar ones at flea markets.
We had to kill some time while our pies were in the oven, so Morgan practiced back-bends while we waited. Lots of good fun and giggles. We had a couple helpers in the kitchen as well ... dual vacuums really, waiting for any and all morsels to drop. :)
Serve pie with a scoop of vanilla frozen yogurt and top with a little fresh ground nutmeg.
Sadly, Matt is in the UK on business so he didn't get to enjoy the fruit of our labour ... but Morgan and I managed to put a pretty good dent in it.
Morgan is an amazing baker ... she even made her own cinnamon-sugar pie! She loves to be in the kitchen ... and I'm so glad!
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