Few things make it feel like autumn more than hot apple pie. And when you live up North, autumn comes a lot sooner than usual. With Canadian Thanksgiving early in October, it was the perfect time for a pie party. With Wendy as our coach, they were destined to turn out delicious. It was the day after the first snowfall and we gathered in the warm kitchen to put together these little pieces of fall-heaven.
Everything was perfect-except for that fact that our darling Karli wasn't there to share in the fun. We found other ways to include her...
We baked and chatted and baked some more until we had assembled 7 perfect pies and several more tarts, cookies, and turnovers.
Although I've made several pies in my life, never before had they turned out so delicious. A couple things I learned from Wendy:
1. Always use Tenderflake, not Crisco. (It's a Canadian brand but don't worry, I'll be giving my American friends/family this special lard for Christmas)
2. Apple corer/peeler/slicer machines are a must when making more than one pie. (And apparently you can get them for like 20 bucks at cooking stores or online)
3. Always over-fill with fillings.
4. Don't over-mix the dough.
5. Top with a bit of whipping cream and sugar for a delicately browned top.
6. Always use crisp Macintosh apples.
If you're interested in the recipe, it's a pretty simple one. Here ya go:
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 to 1/2 cup sugar (or 1/4 cup honey)
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1. Always use Tenderflake, not Crisco. (It's a Canadian brand but don't worry, I'll be giving my American friends/family this special lard for Christmas)
2. Apple corer/peeler/slicer machines are a must when making more than one pie. (And apparently you can get them for like 20 bucks at cooking stores or online)
3. Always over-fill with fillings.
4. Don't over-mix the dough.
5. Top with a bit of whipping cream and sugar for a delicately browned top.
6. Always use crisp Macintosh apples.
If you're interested in the recipe, it's a pretty simple one. Here ya go:
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 to 1/2 cup sugar (or 1/4 cup honey)
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (We just used ice water and skipped the chilling step-worked just great).This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired. You can also let cool and then freeze for future use. Just throw the frozen pie in the oven at 350 degrees for about an hour.
Happy baking! And happy Thanksgiving!