Form the orchards to your kitchen table. We went apple picking this week, ’tis the season after all. What a beautiful day to do so. Not a cloud in the sky. Felt like July in September. After acknowledging that we may have picked too many, I distributed between friends and family accordingly. However I still had about 20 apples left which of course meant I had to bake a pie. I tried to make it as healthy as possible, but this is dessert after all and it should taste like it.
1) First start off by washing, peeling and slicing about 8 medium size apples.
2) Next take a lemon, cut it in half and squeeze the over all the apples. This helps them from getting brown and adds some flavour.
4) Next take: 3/4 cup light brown sugar, 1/4 cup all-purpose flour & 3/4 teaspoon ground cinnamon and mix it very very well with your apples. Make sure that each slice has a nice coating of this delicious blend. Set the apples aside.
5) For the pasty crust take 2 1/2 cups all-purpose flour, 1/4 teaspoon fine salt, 3 tablespoons granulated white sugar, 1/4 cup vegetable shortening cold, 12 tablespoons butter, cold and cubed & 1/4 cup to 1/2 cup ice water. Grab a large mixing bowl, and sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour. Add the ice water, a little at a time, until the mixture comes together forming a dough. Pastry dough is crumbly by nature so don’t work it to much when it comes together.
6) Separate the dough into 2 even halfs, wrap them in plastic, flatten them a little and stick them in the fridge for about 30 m in.On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
7) Start assembling your pie. Take 1 egg and beat well, wash it over the top of the pie and sprinkle with a little more sugar and cinnamon. Stick it in the oven at 450F’ for about 40 min. Let it cool for 30 before serving. A La Mode of course!