Hello, autumn. It’s nice to see you, though by these temperatures who could tell. But even if it’s warm outside the apples are arriving at the market looking crispy and pretty.
When we lived in the land of Apple-Season our biggest fall adventure was to pile the kids and dogs into the car and go find orchards. We’d buy bushels of apples like we intended to do serious things with them. However, we actually just ate a lot of apples and made pies. Lots of pies.
Because our place was so cold, we had our own winter storage for the apples and they stayed crisp and tasty through the long winter. So did we, by the way – crisp, that is. I can still remember making coffee in the morning wearing a scarf, hat and mittens while waiting for the wood stoves to do something aside from creaking.
But all winter long we always had apples. Our favorite was the old Mac and then something called a Winter Banana. I have no idea why it was called that, but it sure was good. We ate tons of pie and this Apple Pancake for breakfast. A lot. Sometime close to February we began to see the bottom of the crates and when the last of the apples were eaten, it was indeed a sad moment.
Actually, that depends. If you like pie, it would be sad. If your mother made you take an apple in your lunch every day for months, it might have been a good moment.
Some of us eat apple pie with a hunk of really rotten cheddar cheese on the side. But sometimes others of us would rather serve pie with a generous scoop of really good vanilla ice cream. Either way, apple pie should be on your menu now that it’s apple season, right?
Need pie crust assistance? Try this post.
|Old Fashioned Apple Pie, Gluten Free||
- 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca starch/flour) ( 2⅓ cups)
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 70 grams unsalted butter cold, cut into cubes (5 tablespoons)
- 70 grams solid vegetable shortening (Spectrum) (5 tablespoons)
- 60 grams cream cheese, cold, cut into cubes (4 tablespoons)
- 70-100 grams ice-cold water (up to ½ cup)
- 7-8 tart green and red medium to large apples
- 25 grams brown sugar (1/4 cup, loosely packed)
- 3 tablespoons granulated sugar
- ½ teaspoons cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- zest of ½ lemon
- 3 tablespoons tapioca starch/flour
- 1 teaspoon fresh lemon juice
- Preheat oven to 375. Line a baking sheet with parchment. Get out a 9 inch pie pan (I used a metal pan). Set aside.
- In the bowl of a food processor pulse the flour with the salt and sugar. Add the cold butter, shortening and cream cheese. Pulse until mixture looks like large coarse crumbs. Add ice water through the chute a little at a time while the processor is running and stop when the mixture begins to come together in a rough ball. Don’t add any more water. Turn mixture upside down on plastic wrap and carefully remove the blade. Knead for a few seconds just to get all the pieces mixed in. Divide into two balls and flatten into disks. Set one aside covered in plastic wrap. Roll one piece between pieces of plastic wrap until it is slightly bigger than the pie pan. Remove top plastic and flip bottom plastic with dough on it over the pie pan. Peel off plastic and settle crust into the pan. If it rips, just pinch together. Roll other disk and leave until ready to top the pie. Meantime, place pie pan in the refrigerator to chill while you prepare the filling.
- Peel and thinly slice apples and place in a large bowl. Add brown and white sugar, cinnamon, nutmeg, salt and zest. Fold in. Be sure to taste-test to see if you have the right amount of sweetness – this is a tart pie. Add tapioca and lemon juice and fold until everything is well mixed.
- Remove pie pan from the refrigerator. Stir apple pie filling one more time and place in pie pan, packing down the apples as you go so that the whole thing fits. Keep the peak piled high in the center and slope toward the edges. Press firmly in place.
- Take the other rolled crust and peel off the top plastic. Flip evenly on top of the apples and gently press edge so the top and bottom adhere and the crust covers the entire top. Using a small paring knife, run it around the edge of the pie pan and trim the dough. Roll that dough again if you want and cut out leaves or other things and place around the edge of the pie. Also, using a small fork, press the edges of the pie to seal the dough. Poke some vent holes in the top.
- Place pie on prepared baking sheet and place in oven. Bake at 375 for 20 minutes. Rotate baking pan and turn oven to 350. Bake about 45 minutes or until the pie begins to brown and apple filling juices start leaking. Turn oven to 325 and finish baking for about 15 minutes more or until it bubbles in the middle and the crust looks nice and golden toasty. The biggest clue that a pie is fully baked is when the center bubbles up with fruit juices through the vents and the crust is nice and toasty. The trick is to manage the temperature of the oven until that happens – by turning it down so the edges of the pie don’t burn but the center has a chance to finish baking. Cool until just barely warm and serve with ice cream (we used coconut ice cream) or cheddar cheese. The apple filling will have cooked down and the top will probably collapse some as it cools. All normal.