adventures in baking: apple pie

i was missing in action yesterday for a very very good reason. what might that have been? i was baking an apple pie. (seriously, i was)

and, no, to answer your next question, i was not playing hookie. it was actually a work outing - apple picking included. seriously, not to be boastful, but how cool is that?

well, i suppose it would have been even cooler had i not been so dreadful a pie baker. let me let you in on a little secret....it's tricky, really tricky, especially the part with the rolling pin.

so, i dare you, cyberfriends - give it a try and let me know how it goes. sadly, i was sworn to secrecy by my talented coworkers and can not share with you the secret recipe we used, so i bring you this classic option from our friends at shelburne orchards. trust me, they know apples. also, trust me that even the ugliest apple pie tastes pretty darn good, just ask mr. frederickson.

shelburne orchard's not-so-secret apple pie recipe

what you need:

Crust for one pie, 2 crusts

• 2 cups of all purpose flour
• 1 1/2 sticks of butter (yes, I use butter!)
• 1/3 cup ice cold water
• pinch of salt

In a food processor - Add the flour, butter (cut into 1/2 inch chucks), water and salt. Mix until the mixture starts to thump around, less than a minute. If you don't have a food processor then put the flour on a cutting surface and make a pond in the middle of it for the water. Add the cut up butter and salt. With a large knife, chop the butter into the flour, using the knife to keep the water from running off. Chop until mixed, knead into ball, cover and cool.

Filling

• 8 good size apples, peeled, cored and cut into 1/2 inch to 3/4 inch pieces.
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• cinnamon, nutmeg and allspice to taste
• 1 tablespoon instant tapioca

Simmer apples in large skillet with brown sugar, maple syrup, cinnamon, nutmeg and allspice and instant tapioca. Simmer until apples have softened. Let cool.

Directions Preheat over to 350 degrees. Take the ball of crust dough and cut in half. There should be enough in each half for a bottom crust and a top crust. Role the first one out using plenty of extra flower on the rolling pin, and on the dough. When the size is right, (10’ circle for a 9’ pie.) brush off extra flower and set in the pie plate. Add the apple mix, slightly wet the top edge of the bottom crust, pop on the top crust , pinch and trim. Then with thumb and first finger of right hand and thumb of left hand, work your way around the crust pushing the edge between your fingers making a ruffled edge. Slice 2 holes in the top of the crust for air to escape. ( every body has there own design for this.) OK, now into the oven. 35 to 40 minutes. I check for doneness by poking a fork through one of the holes in the top into an apple piece inside to see if it is soft but not sauce.

Special Crust Treatment Soften 3 table spoons of butter. mix with 1 egg white. This mixture if the butter is soft enough can be brushed right on the crust while the crust is hot, Brush it right on the ruffles and all over the top after 15 to 20 minutes of cooking. Sprinkle sugar over this and slap that baby right back into the oven. When the pie is done the crust will be slightly golden brown and the filling will bubble and ooz a little. Let cool...and wait...and hope...

{image via bake or break: confessions of an amateur baker}