Here is the apple picking post I promised a month ago. Sorry about that. October was crazy busy. We became extremely busy at work. The waste water plant is almost complete. JT's father is not doing so well. Please keep him in your prayers. Addison had a birthday and then Halloween. I will post about Addison's cool birthday party at the farm later. Of course, I had to put my crafty touch on it. I will just say Camp Addison was perfection in any 13/14 years old boy.
Back to our apple picking adventure. A group of us drove up to Mercier Orchard in North Georgia. It is about an 1 1/2 hours from Atlanta. The apple trees there aren't huge but the apples are delicious. They have a lot of different varieties to pick from. They also have a great shop that you can purchase anything like honey, apple butter, apple wine, and apple cider. I always purchase apple cider and apple butter when we visit. We also did a wine tasting and purchased some really tasty peach wine. We all of course got fried apple hand pies. The have the best ones there. Actually thinking about them right now makes me want to jump in the car and drive all the way up there just for a hand pie. Not to self: must perfect fried apple hand pies. :)
That day was a little too hot for Autumn and apple picking but we all had a really good time.
Addison is at the age that he won't let me take pictures of him. I got a couple of good ones but in most of them his hand was covering his face or his eyes are closed. Have I mentioned that I love him being a teenager? I did not taking pictures of my son just so I can have the memories would be so difficult. :)
Before we went apple picking, I started a pot of chili in the slow cooker. I also made homemade vanilla ice cream and pie dough. I also made this cute apple pins for the women that were going.
I had a plan that we would eat dinner when we got back and then make apple pies with the apples we picked. But after we ate dinner, peeled the apples, cooked the apples, and watched Star Trek 2, we were exhausted. I did end up making the apple pie the next day. But, unfortuantly Jennifer and Jonathan did not get to have any of the apple goodness. Jennifer and Jonathan, I owe you a pie.
I would like the share the pie dough recipe and the apple pie recipe that I used. I think both are perfect and easy.
Williams-Sonoma's Basic Pie Dough
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
Williams-Sonoma's Apple Pie
Ingredients:
2 Pie Dough
2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
thick
2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
4 tsp. cornstarch
1 Tbs. fresh lemon juice
2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar
Directions:
On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick.
Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently add the top crust top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8
The only problem is Addison never waits for the pie to cool, but it still is delicious. I hope I have inspired you to bake some pies. Especially since it is pie baking season. I might have to making some delicious tonight. Maybe a crumble? We will see.
Talk to you soon,
