Tuesday, September 20, 2011

Apple Pie

I really have to say there's no comparison between orchard grown & store bought apples. The variety along says so much but the lack of waxy layer on the skin says it all to me. I chose gorgeous, plump Honeycrisp apples last week at the farm to bake with & I chose well. "Apple" scientists at the University of Minnesota discovered Honeycrisp by cross-pollinating two exceptional apple varieties, Macoun & Honeygold. These apples are perfect for baking & are at their prime now. The fruit was so ig, I only needed 3 LARGE honeycrisp apples to create this pie! And they are very crisp, tart & sweet, not to mention juicy. The texture holds its shape, crunch & firmness well.

I shared this pie with my inlaws & my pop-in-law had seconds (he never does on sweets!) That says a lot :)  Now what to do with the rest of my picking spoils??? Hmmm...

The following is the pie recipe I have been using since I was a little girl. I love that red & white checked cookbook :)!

Apple Pie
~Adapted from Better Homes & Gardens
  • 6 cups thinly sliced peeled tart apples
  • 1-2 TBSp lemon juice & lemon zest
  • 3/4 cup granulated sugar
  • 2 TBSp all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1 recipe Pastry for Double-Crust Pie (see below)
  • 1 TBSp butter
1. In a large mixing bowl toss apple slices with lemon juice & zest. Combine granulated sugar, flour, cinnamon, & nutmeg. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter. Trim pastry even with pie plate. 

For top crust, roll out remaining dough. Here is where I have fun with it!!! You can so it the regular way:
Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. 
Oven ready!!!
You can do it the Lishie way! I roll our the 2nd crust & use a cookie cutter. For Fall apple pie I use leaves (for a summer pie, butterflies, etc., etc.) Then I place the cookie shapes along the entire top of the pie, on the apple filling in a lattice-like way. It makes for a beautiful presentation!
Brush the top with water & lightly sprinkle with sugar. 

4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. 

Makes 6 to 8 servings.
Pastry for Double-Crust Pie: Stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 8 tablespoons water total).

Enjoy! Happy almost~autumn!
<3 Lishie
A star pie :)


  1. I baked two of these last night; wish I had bought more!

  2. This one was gone in a flash, Virginia! What kind of apples did you get?