Overall, a very fun day to be outside and to enjoy the fall. I met Michele at noon and picked some apples and walked around taste testing the various kinds Bowman's offered. My favorite were the Pinova apples.
Bowmans also has apples called Razzle Dazzle (actually, they were called Radiant Runkle but I like my name for them better).
Later, Alyson showed up and joined in the apple picking and apple rocket shooting too. Noah and Katyln stopped by, intent on gathering enough apples to make apple sauce later that day. Noah sought after the ellusive and (apparently extremely popular) HoneyCrisp.
I originally had in mind to pick Northern Spy apples for my pie: a little birdie told me that those make for good pies. HOWEVER, they are not
ready yet. Check out the apple calendar.
I took my mom's advice and picked some Macintosh apples for the pie. They were really tart and sweet, which is pretty ideal for a pie anyways. I also used my mom's pie crust recipe again -- you may recall it from the blueberry pie post.
RECIPE FOR APPLE PIE:
Step 1: make the dough (2 crusts - for the bottom and top)
2 cups flour
1 tsp salt
2 tbsp sugar
1 cup salted butter (chilled)
1/4 cup ice water
Combine dry ingredients in a large bowl. "Cut in" butter with a pastry cutter or fork. Once blended well, sprinkle with the water gradually. Kneed with fingers for about a minute. The dough should be moist and malleable not watery or flaky. Roll into a ball, put back in the bowl, and place it in the fridge for 30 minutes. (I didn't use all of the water by the way).
Step 2: make the filling.
2 lbs Macintosh apples, peeled, cored, and sliced (about 9 apples)
2/3 cup sugar
1 tsp ground cinnamon
1/2 lemon (squeezed)
Prep the apples and put in a large bowl. Squeeze lemon over them and then add the cinnamon and sugar. Coat completely.
Step 3: roll out dough
Cover a table with a few sheets of wax paper. Flour the paper and the roller generously throughout rolling. Separate the dough in 2 equal balls. Take dough #1 and roll into a circle a little larger than 9 inches in circumference. Be liberal with the flour!
this. Then place it in a 9 inch glass dish (lightly flour the dish before) and unfold gently.
Roll dough #2 out in the same way but put it aside.
Step 4: fill the pie.
Add 3 tbsp flour to the filling gently. Make sure it covers all the apples and add a bit more if necessary. The flour is suppose to thicken the pie, so if you want a thicker pie add more and if you want it more juicy add less. Scoop the filling into the pie dish. Spread around and make a little hill in the middle.
Step 5: cover the pie.
Unfold dough #2 on top of the filling. Make sure it's even and then seal the edges with your fingers - you can dampen the crust with a little bit of water to seal it up. Then I make a few slits in the top of the crust.
This time I made leave cut-outs to decorate the pie with the extra dough.
Step 6: coat the crust.
1 Egg (beaten)
Scramble one egg in a bowl. Lightly coat the crust with the egg using a pastry brush. Start with the middle and work your way to the outside. Try to avoid any pooling of egg (you probably won't use the whole egg). The purpose: to make the crust come out golden brown after it's baked.
Step 7: bake it!
Put the pie in the oven for 20 minutes at 400 degrees F.
Step 8: cool it.
Place the baked pie on a wire rack (I use the removable grills from my gas stove) to cool for several hours.