Monday, September 17, 2012

On My Hearth: Apple Pie

As you'll see in an upcoming post, Chip and I stopped by an orchard on our way out of North Carolina, came home with 1/2 bushel of apples! They are so fresh, crisp & tasty, of course I've been eating them "as is," but there's no way the two of us can eat through this many apples without help! I'm sending a box to Lindsey & Brynna, will tote some home to Kristyn & Jesus, but that still leaves an awful lot of fruit.  Chip requested that I make an apple pie and since I rarely say no to that man..grin..I set about doing just that.

Now, you should know that I'm not really the baker in the family. That job belonged to my mom when she was alive, and now Lindsey has taken over the roll.  Don't get me wrong, I can hold on my own, but baking just isn't my passion.  I don't have a "special" apple pie recipe of my very own so I turned to one of Chip's favorite old tomes, The Modern Family Cookbook by Meta Given, circa 1942.  Here's the original recipe with my "tweaks" noted.

Apple Pie

Plain Pastry (I was lazy and used the ready-made refrigerated kind)
7 to 8 medium tart apples
1 tablespoon flour blended with
2/3 to 3/4 cup sugar, depending upon tartness of apples (I used brown sugar)

1/4 teaspoon cinnamon
1 tablespoon butter (I used Earth Balance vegan spread)
1 tablespoon lemon juice, if desired (I didn't)

Make pastry and roll out for a double-crust pie.  Line a 9-inch pie pan with one sheet of pastry, fitting carefully into angles.  Cut pared, quartered and cored apples into uniform slices about 1/4-inch thick.  Arrange half the apples over lower pastry, then sprinkle with half the flour-sugar mixture and spice.  Dot top with the butter and sprinkle with lemon juice.  

Brush edges of lower crust with water or slightly beaten egg white.  Lay pastry for upper crust, gashed for steam vents, over the apples and seal upper and lower edges together.  Trim off dough 1/2 inch from edge, turn under and flute.  

Bake in a hot oven (450° F) 15 minutes, then reduce heat to a moderately slow oven (325° F) and bake about 35 minutes longer or until apples are well cooked.  Cool to lukewarm before cutting.  Serve plain or with cheese, or with vanilla ice cream.  

Makes 5 or 6 servings. 

Note: if apples are very tart, omit spice and lemon juice. 

I tried so hard to capture a pretty picture of the finished pie but it was not to be. Every slice I removed fell apart on the plate! Next time I will use my own crust recipe, wasn't really fond of the consistency of this one. However, despite it's ugliness, it tasted delicious! The filling was the perfect blend of tart/sweet, and I really liked the slightly caramely flavor from the brown sugar. I would definitely make this again, just might have found my go-to apple pie recipe!

Now, off to search for more vegan-friendly apple you have any you'd like to share?


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