With the election coming up and apple season in full swing, I decided to do something downright American with my abundance of local grown apples this last weekend. After watching the first Presidential Debate, I was just in the mood and feeling all patriotic.
It was also our first Shabbat (Saturday night dinner) in almost two weeks due to some scheduling conflicts. We were ready to be together again breaking the bread, reciting the liturgy and eating God's goodness to us. It felt really good to get the Challah going before the morning errand run and it felt even better to set the table beautifully.
I love fall flowers. They're simply the best.
But even better, is this apple pie. It's simply the best one I've ever baked and devoured. And it doesn't have anything to do with my skills. It's all in the recipe.
Debbi, you know who you are. Thanks a bunch. Many mouths thank you.
After dinner our family and neighborhood was full of smiles.
Don't think I'm a super mom for making this pie. Baking makes me happy. I definitely dropped the ball in other areas to get this done. But sometimes a girl's gotta do what a girl's gotta do.
And Saturday, making this pie just made my heart glad ya know!
As American as apple pie....
God bless America.
Best-Ever Apple Pie
Pastry for a 9 " double pie crust:
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
1 cup frozen butter
6 + tbsp ice water
Pulse first four ingredients in a food processor until small chunks of butter remain. Add ice water one tbsp at a time until crust just comes together. Dump onto a lightly floured cutting board. Shape into a large disk, cover in plastic wrap and chill in the fridge for at least 1 hour. This can be made two days ahead. Soften slightly at room temperature before rolling.
Now for the pie:
1/2 cup butter
3 tbsp flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
8-9 baking apples, peeled, cored and sliced (use that food processor again!)
I deviate slightly from the original recipe and I spice the apples. So mix the apples in a mixing bowl with some cinnamon and nutmeg. Do it to taste. Then set them aside to roll out the crust. Take the dough out of the fridge and cut it in half. Roll the first half out into a nice large circle made to fit snugly into the pie pan. I use a deep dish one because it's what I have. Then dump the spiced apples into the pie pan. Afterward, do your lattice top with the second round of pie crust dough. If the dough is getting too flimsy, cut your lattice pieces and then put them in the freezer. Then you can assemble them much easier. After the pie is put together, put it in the freezer to firm back up for at least a half an hour or up to two-three hours.
Preheat the oven to 425. Five minutes before you want to put the pie in the oven make your syrup. Melt butter in the saucepan. Stir in the flour to form a bit of a paste. Add sugars, water and spices. Bring to a boil. Turn heat to low and simmer for five minutes. Remove from heat.
Get pie out of the freezer and slowly pour the syrup all over the top of the pie. Bake (with a pan on the rack beneath to catch spill-over liquid if there is any) at 425 for fifteen minutes. Reduce the heat to 350 and continue to baking for 35-45 minutes until the apples are tender and the top is golden.
Let cool and then devour. You won't be able to stop. Believe me.
It's good to be an American.
4 hours ago