Old-fashioned apple pie for Thanksgiving
Apple pie is a persistent classic at the Thanksgiving table.
(Page 2 of 2)
Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.Skip to next paragraph
In Praise of Leftovers
Sarah Murphy-Kangas is a cook, writer, mother, teacher, and group facilitator. She lives with her family in Seattle, Washington. She started her blog, In Praise of Leftovers, as a way to share her kitchen exploits with friends and family and further explore her obsession with food. Her favorite challenge is to make something out of nothing.
Subscribe Today to the Monitor
Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
3 tablespoons flour
1 teaspoon finely grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/ 8 teaspoon salt
3/4 cup plus 1 tablespoon sugar
1-1/2 lbs. tart apples (such as Granny Smith), peeled, cored, and each cut into 10 wedges (about 5 cups)
1-1/2 lbs. sweet apples (such as Golden Delicious), peeled, cored, and each cut into 10 wedges (about 5 cups)
1 tablespoon fresh lemon juice
1 egg, lightly beaten, for egg wash
Put a large baking sheet on middle oven rack and preheat oven to 425.
Whisk together flour, zest, cinnamon, nutmeg, salt and 3/4 c. sugar in a large bowl. Gently toss with apples and lemon juice.
Roll out one piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13 inch round. Fit into a 9 inch pie plate. Trim edge, leaving a 1/2 inch overhang.
Spoon filling into shell.
Roll out remaining piece of dough on lightly floured surface into an 11 inch round. Cover pie with pastry round and trim with kitchen shears, leaving a 1/2 inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining 1 Tb. sugar. (the pie pictured has cinnamon and sugar on top). With a small sharp knife, cut 3 steam vents in top crust.
Bake pie on hot baking sheet for 20 minutes. Reduce oven temp to 375 and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie on a rack to warm or room temperature, 2 to 3 hours.
Sarah Murphy-Kangas blogs at In Praise of Leftovers.
To see the original post, click here.
The Christian Science Monitor has assembled a diverse group of the best food bloggers out there. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.