Warm up your home with apple pie...
I always think of pies as holiday dishes, be it Thanksgiving, Christmas or Fourth of July. In the winter, I like to make fruit pies ~ apple and cranberry cherry are my favorites, along with pumpkin, of course. After all, baking is a great way to warm up the house. I have been experimenting with apple pie recipes and thought I would share this one, which is adapted from The Lady & Sons, with a couple minor modifications. (Note: Experimenting with pie recipes is a delicious way to make your house smell heavenly.) I made this one for Thanksgiving and everyone declared it a winner. It was delicious, if I do say so myself ~ and it looked beautiful, too.
I tend to have a problem with pie crust so I usually rely on Pillsbury, but my mom swears by the recipe below from Southern Living, so I thought I'd include it, too, for those brave pie crust making souls. No matter whether you make or buy your crust, the filling part is very simple.
adapted from “Just Desserts” by The Lady & Sons
Dough for a double crust 9-inch pie (homemade, frozen or refrigerated)
3/4 cup sugar, plus more for sprinkling over top
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
dash of salt
3 1/2 cups peeled, chopped cooking apples (I used a mixture of Rome, Honeycrisp and Granny Smith - about 7 apples.)
1 16-ounce jar applesauce (I used natural applesauce, with no additional sweeteners.)
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces
Preheat oven to 425 degrees. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, nutmeg and salt in a bowl. Stir in apples, applesauce and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in lattice design over top of pie.
Dip a pastry brush through the lattice into the juice of the pie and brush all over the top of lattice. Sprinkle lightly with sugar. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes, or until crust is golden brown.
from Southern Living
Makes enough for two crusts (top and bottom or two bottoms)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup, plus 2 tablespoons shortening
4 to 5 tablespoons ice water
Combine flour and salt. Cut in shortening until mixture is crumbly. Sprinkle ice water 1 tablespoon at a time over the surface; stir with fork. Shape into a ball and chill until ready to use.