FALL HAS ARRIVED, & I KNOW JUST THE DESSERT TO BAKE
No matter what the thermometer says outside, I DO NOT CARE! We are officially in the fall season, which means we are officially in apple pie season. Crank your AC down a few notches, put on some Louis Armstrong, & light a fall scented candle because we’re about to get our baking game on.
My Aunt Lanita bakes the most delicious apple pie. She makes it every Christmas, & then I dream of its buttery crust for the next eleven months. I’ve started making it for special occasions like Supper Club, & while most enjoy it hot with a scoop of vanilla melting on top, I like mine just as much cold the next morning straight out of the pie plate with a cup of hot tea.
I’ve always loved the idea of loving people with baked goods. When we moved into our house, a neighbor came to meet us, & she said, I wanted to bring a pie but I didn’t have one. HA! So I guess there are times our well intended thoughts really do only carry us so far. Wouldn’t that be neat, though? Baking & walking a pie over to your neighbor’s just because? I like the sound of that idea.
As of 7 o’clock this morning, the husband & I are in the air making our way to New York City to celebrate my 30th birthday, & I’m so excited! I know you’re supposed to eat cheesecake in NYC (& trust me, we will), but you know what I Googled during my planning process? Best pie in NYC. I’m thinking that may be breakfast one day.
Aunt Lanita’s Apple Pie
Pie Crust Ingredients
3 C flour
1 tsp salt
1 C unsalted butter (2 sticks)
6 T cold water
6-8 granny smith apples—cored, peeled, sliced
½ C sugar
¼ – ½ C brown sugar (depends how sweet you like your pie)
¼ tsp salt
cinnamon, to taste
¼ C flour
- Mix all ingredients except flour. Let sit for 30 minutes.
- Mix in the flour just before pouring filling into the crust.
- Combine the flour & salt in a medium bowl.
- Cut the butter into the mixture. Mix together with your hands until butter looks like little peas in the flour.
- Sprinkle water 2T at a time, mixing well with a butter knife. Add water until dough can form into a ball. (You may need a bit more than 6 T water.)
- Mix the dough into a ball & cut in half. Work the first half into a ball & press into a flat circle.
- Place the dough on a floured surface & roll with a rolling pin until 1 ½ times larger than your pie plate.
- Ease onto your pie plate, fold under the edges, & cut off any extra dough.
- Add your apple filling.
- Roll out the second half of your dough. Place on the top of your pie.
- Fold the edges of the top dough over the bottom & cut off any extra. Flute the edges together with your fingers.
- Using your knife, cut four slits in the crust near the center. If you have any small cookie cutters, you can cut shapes out of the extra dough & place them on top of your crust for decoration.
- Bake in a pre-heated oven at 425 degrees for 15 minutes. Reduce oven temp to 350, & bake for 45 minutes.
- If you don’t want to see the extra dough for your crust go to waste, form the dough into one big cookie, dust some cinnamon & sugar on top, & bake it along with your pie (but not for as long!!). Pie crust cookies should really be a thing.
- Breathe in the incredible apple butter steam & take pictures of your creation as it cools.
Oh my goodness, my mouth is watering & all the sudden, I’m starving. Good thing I know where NYC keeps their pie.