Tuesday, September 24, 2013

Apple Pie , the sweet smell of fall !

I know it has been awhile. I've been busy with family and work. It was a good time of rest and re-evaluation :-) 
I have missed posting here, and more than often I would find myself grabbing my camera to catch a moment to post on here. 
Facebook got most of my updates filed, so they are not completely lost. But i am glad to be writing again.
I find myself getting nervous right before I write. I'm not sure what to write about...or i have waaaaay to many thoughts and can't organize them sufficiently. 
anywho...I'm back for now with this gem of a post (HA!) 

The weather is getting cooler, I don't know if it's just me, but I swear I can smell fall coming 
What does fall smell like to you? 

Here are a few of my favorites

  • pumpkin spice latte's (duh right? who doesn't like that smell!) 
  • damp rain falling on the ground
  • cinnamon and pumpkin pie spices.
  • oranges and cloves
  • cookies, snickerdoodles
  • soups and roasts
  • baked squash with brown sugar (mmmmmm)
  • maple syrup
  • firewood
  • pine trees 
  • baked apples...everything apple!
  • there are so many more!!!

Apples are in season right now and I've loaded up on quite a few different kinds. mostly to test the flavors and texture in baked goods. 

my conclusions:  

Granny Smiths:  decent choice for pie.They will hold up during baking and can take a lot of extra flavor from sugar and spices. 
Jonathan, Jonagold and Pippin:   excellent sweet-tart choices. 
Gravenstein, Braeburn, Fuji and Pink Lady:  are crisp and sturdy. 
Red Delicious and Golden Delicious:  are not good choices for baking, and neither are Gala and Cortland, since they tend to become mealy and "applesaucy" in pie fillings.

Apple pie is a staple for fall. I have the hardest time making pie crusts and getting the perfect texture and crispness in the crust. This pie turned out great, the flavor was amazing but the crust, although done was light in color. I'll have to try different techniques on washes. But for now I'm just savoring the beautiful and delicious smell coming from this pie ;-)

Hope you are bringing out your inner baker this fall! with so many awesome recipes I don't see why not.

Have fun and be fearless!

Apple Pie:


2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water


1/2 cup sugar1/4 cup firmly packed brown sugar1/4 cup all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch1 tablespoon     butter
1 teaspoon sugar


  1. Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
  2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
  3. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.
  4. Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
  5. Bake 35 minutes; remove aluminum foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

* If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven 5 minutes to warm whipping cream. 

Recipe adapted from Land O'Lakes