Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

It's All About the Bird

Tuesday, October 27, 2009

...for Apple Pie

Like any typical evening, I was watching Food Network's Good Eats. Alton was making America's favorite - Apple Pie. I was so interested in the pie bird that he used, having never seen one before, but simply forgot about it for another few weeks.

In the mean time, Lucas' grandma had been searching for Medium Rye flour found only at King Arthur Flour, conveniently located in Northern Vermont. I decided to take a day trip up to King Arthur Flour and pick up some of this flour. The store is beautiful and has tons of fun gadgets for baking. It's a good thing I went alone because Lucas would have been bored out of his mind.

I spotted the pie birds that I saw on Good Eats and I had to buy one! Knowing that my mom didn't have one, I snatched two.

Later that week, Lucas and I stopped at an apple orchard to pick our own apples. They had both McIntosh and Cortland. It was $12 for a peck of apples - not cheap, but we had a good time. The best McIntosh apples are grown in the Midwest and Northeast. They're sweet and crisp (not as crisp as a Honeycrisp!) and great for eating or mixing with
other apples for baking. Cortlands are sweet and juicy. They don't brown as easily as most apples, which makes them perfect for baking.

As you'll find out, I really like going to orchards, patches, farmer's markets - always ready to find a bargain!

Ok, so my pie recipe goes as follows:


6-8 McIntosh/Cortland Apples, Peeled, Cored and Sliced
1 c. White Sugar
2 T. Flour
1 Dash Lemon Juice
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1 T. Apple Jack Liqueur
1 Egg White

Pie Crust

2 1/2 c. Flour
2 T. Sugar1 tsp. Salt
8 T. Shortening
1 1/2 Sticks butter, cut into 1/2 in pieces
7 T. Water (varies)

Pre-heat oven to 400*F. Place a large zip bag inside a pitcher with the edges folded over. Toss sliced apples with 3/4 cup of the sugar, flour, lemon juice, salt, spices, and Apple Jack - set aside.

With a large mixing bowl, mix the dry pie crust ingredients. Scatter the shortening and butter pieces over the dry mixture and combine with hands or dough blender until it resembles course crumbs. Sprinkle water, in tablespoon increments, to the dough and incorporate until the dough sticks together. Divide the dough into two even pieces and wrap tightly with plastic wrap. Chill in the refrigerator for about a half hour.

Take out dough and roll into two circular disks. Place pie bird, standing upright, in the center of the pie. Add apple mixture and cover with final piece of pie dough. Allow the pie bird to poke its head through the crust for ventilation. No need to poke holes in the crust, aside from the bird. Pinch edges of dough to seal pie. Brush egg white over the top and sprinkle with remaining sugar.

Bake for approximately one hour. When golden brown, take pie out of the oven and place on a cooling rack. Every other recipe says to let cool until room temperature, but I say cut it open and put a large scoop of vanilla ice cream on top. ENJOY!

If you have apple pie tips - or a favorite apple recipe, please share by commenting on this post!


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