With the cool breeze blowing through the air,the smell of another season past is amongst us. What better a way to spend a cool day than the bake a pie!
My first pie this season fo the fall collection was a spiced apple.
The first apple of the season is a Paula Red. This apple is not great for eating unless you enjoy a tart apple. It can also be a bit dry I find. But when it comes to baking you want a dry apple that will not cook down to mush.
After carving up these tart little temptations of bitter sweet pulp goodness, I put to work a simple pie crust recipe. I'm not one for measuring, so for most part these are guessed measurements. Feel free to adjust to your liking.
Basic pie crust:
2 c flour
1 c shortening
1 tsp salt
1 tsp vanilla
3 tsp sugar
1/2 c ice water
Mix together & pop in fridge for about 20-30 minutes, or however long you want (just be sure to cover your dough to prevent dryness).
Now take half your sliced apples & pt to the side.
The remaining half can be placed in a sauce pan & combined with following:
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 c brown sugar
1/2 c granulated sugar
3 tbsp butter
Cook on medium heat until a caramel sauce forms in bottom of pan & apples are soft but not broken down completely.
Mix cooked apples back in with the remaining raw apples.
Roll out two custs, poke holes using a fork into the bottom pie crust. Fill bottom crust with apple mixture, cover pie with other raw crust, place 4 small slits in top crust.
Bake at 350 degees 45-60 minutes.
We enjoyed our's served warm with fresh real whipped cream.
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