Monday, October 7, 2013

Sassy Sweets: Apple Pie

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I'm feeling like there are very few constants in my life right now.  John, obviously; and luckily, our apartment.  But with all our traveling (NOT complaining!), my transition at work, and our busy schedule (our weekends are booked until almost Thanksgiving), I am having trouble getting back to that relaxed place I was when we were away on vacation.

Apple pie is probably one of the most constant fall desserts in my life.  Since before I can remember, we were going apple picking as an entire family.  Ten, fifteen, often more than 20 people hanging out for a weekend and going apple picking.  I was bummed we had to miss it this year but with everything going on, it was just impossible.

Mom saved the day by providing a few apples from her stockpile for us.  Sweet and juicy, it was like biting into a bit of fall that we may have missed by being on the other side of the pond.  Apple pie isn't a fast-making process.  You have to slow down, think, and enjoy.  Luckily, getting in the kitchen always rights my head.  I'm ready for this week, for this month, for this promotion.  With John beside me, I feel like I can do all of it.  Sitting down with a big slice of apple pie only helps that feeling!

Apple Pie (mom's age old recipe)
Serves: 8 (9-inch pan)
Crust:
1 cup flour
1/4 teaspoon salt
1/2 cup butter, room temperature
1 egg 
1 tablespoons cold water
1/2 tablespoon white vinegar
 
Filling:
1 lb. apples, peeled and cored
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon 
 
Topping:
1 1/4 cups old-fashioned oats
1/2 cup flour
1/3 cup brown sugar
1/2 cup chilled butter, cut into 1-inch pieces

Crust:  Combine the flour and salt in mixing bowl. Stir butter into flour until mixture is uniform and dough forms large peas. Beat egg, water, and vinegar together to blend. Pour evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Chill for 15 minutes. 

Dust flour on the work surface. Roll dough to a circle about 1-inch larger than upside down 9-inch pie plate. Carefully transfer the dough into the pie pan. Trim excess dough around the edge with the back of a knife.

Filling:  Roughly chop apples.  Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell.
 
Topping:  In a large bowl combine the oats, flour, sugar, and butter.  Cut the butter into the dry ingredients until the mixture is coarse crumbs.  Layer over the apples in pie pan. 
 
Preheat oven to 400 degrees F.  Bake pie for 30-40 minutes until the crust is fully baked and apples are tender. 

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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