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:

Crust

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

Filling

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

Directions:

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

Fall and pie go together like me and chocolate ;-)

What are things that make you think of fall? crisp autumn air, colorful leaves falling to the ground and the crunching sound they make when you skip over them with your warm fall boots (that you have been dying to get out of your closet for a month now lol), the smell of apple cider and the taste of pumpkin pie. the cozy feeling of a warm blanket wrapped around your shoulders while sipping a nice cup of home made pumpkin spice latte ;-). there are a ton of things that i think of when the words "fall" and "autumn" are brought up. I love fall (especially early fall) God's handiwork and art is just spectacular! He is so amazing! all the colors are astounding! seasons are here for a reason and I love finding out what God has provided for us in this season; there's the apples, pears, figs,pomegranates, grapes, pumpkin, squash, mushrooms, cauliflower, parsnips, sweet potato and Swiss chard...WOW all these are so flavorful and match the deep colors of fall. can't wait to try out new recipes with all these ingredients ;-) God gives to us in abundance and to see all of his beautiful creations is truly amazing ;-) thanksgiving is coming up soon and I've already started my list on what I might make (depending on where we go for thanksgiving this year) I have to admit that there is one recipe that gives me the hardest time...pie simple, easy pie...yes it's true! I have the hardest time with it. I also found out that my oven is somewhat to blame and that lessens the blow a little. but I just can't get it right. this recipe is an amazing recipe and the taste is amazing but my pies are either to gooey, runny or undercooked (that part is my oven's fault! the top heating coil doesn't work) Please try this recipe though it really is good even though my pictures are not the best. PS: I used left over peaches that needed to be used but this recipe would go great with apples as well! or make your own blend ;-) enjoy!
 

Old Fashioned Peach pie

Ingredients

• 1 (15 ounce) package pastry for a 9 inch double crust pie or (follow recipe below)
• 1 egg, beaten
• 5 cups sliced peeled peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.  
5.  

Homemade Pie Crust

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water

Directions

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. 
3. If necessary, use a little less water than called for in recipe.