"I'm so happy I live in a world where there are Octobers." -Anne of Green Gables
If it so happens that your world is fire-red and orange,
And these sweet things decorate the sidewalk...
And it seems the orchard could really be in your house...
then clearly, it's time to warm yourself by the oven,
and bake one of the best season's best foods to offer.
Apple pie from scratch? You'll feel like Betty Crocker.
Or Mr. Crocker if you're a guy....although I'm not sure what he did except
eat too much good food thanks to his Mrs.
But first. This pie has a history.
You KNOW you've got a best friend when both of you: A.) have food blogs,
and B.) make the SAME apple pie recipe within the same week.
Note: I'm in Ohio. She's in Indiana.
During college, this pie recipe was an excuse for Kathleen and I to scheme ways for her to visit
her future boyfriend/fiancé/husband, Grant, at his house.
(We needed the pie pan back!! And then conveniently forgot to take it. Woops...)
You could almost say this recipe (helped) bring about a marriage.
At the least....I can say my family has never had better apple pie.
For the oil pastry: (makes a lower & top crust)
First step: Warm up that kitchen & pre-heat the oven at 425 F.
1 3/4 cup all-purpose flour
1/2 cup vegetable oil
1 t salt
5 T cold water
Mix flour, oil, and salt. Drizzle in water. Mix together until pastry is
moistened and almost 'cleans' the inside of the bowl.
The pastry above only needs to be brought together into a ball. Divide pastry into *two* balls and place one ball between two pieces of wax paper. Flatten into a pretty flat circle like so.
Strip off one piece of wax paper and place into 9" round pie pan.
NOTE: Check first, to make sure you have rolled out the dough large enough for the bottom crust!
Cut off excess dough so that the crust fits perfectly into the pie pan.
And now for the APPLE part...
For a 9" pie:
2/3 cup sugar
1/4 cup all-purpose flour (I accidentally left this out and my pie was still super yummy! The flour will prevent the pie from being a little juicy and more stable)
1/2 t ground nutmeg
1/2 t ground cinnamon
*dash of salt
6 cups sliced apples (about 6 medium apples!) NOTE: We usually used the cheaper, less 'pretty' apples from the orchard for apple pie. Same taste, cheaper price!!
2 T butter
I have found one of the world's best inventions and it is a heavy-duty apple peeler.
Shown below! Any sort of peeler will work.
After peeling, slice and de-core apples into bite-sizes with this other handy-dandy tool (if you've got it)!
No need to make the apple pieces any smaller than this.
Add the rest of the ingredients: sugar, butter, and seasonings, to your sliced apples.
Mix well...and try one, or two. :)
Pour your apples into your prepared bottom pie-crust.
Layer with the top crust.
Snow White used bird's feet to make her edges pretty with marks....
forks will also work.
I always cut slits in mine in the shape of a heart...And stuff it full of apples!!
Hearts are not original to me, please copy and share some love :)
NOTE: pies have to have some slits in the top crust to cook properly.
Cover, as best you can, the edges of the pie with aluminum foil. Bake until the crust is brown and juice begins to look bubbly through the slits, around 40-50 minutes. Also, you may remove the aluminum foil for the last 15 minutes of baking.
Last but not least......share, because I know that's what you made it for :)
Happy autumn!
