Friday, October 13, 2006
Favorites: Apple Pie
We had a perfect apple picking experience last weekend. We ended up at Riiska farms in western Masachusetts. I loved that the only thing to do was pick apples and explore the orchard. It was low key and beautiful. We loaded up on Macouns (for eating ) and Cortlands (for cooking). When we got home I just had to make my favorite apple pie. I discovered this recipe in the December 2005 issue of Bon Appetit. It really is Eva Marie Saint's recipe. Disclaimer: I don't love pies. I like them ok, but there is simply too much crust and not enough sugar for my tastes. This "pie" has the perfect amount of sugar, butter, and apples for me, and it's super easy and less messy (no rolling out crust!). Even if you are a pie lover, you'll love this version as well.
Eva Marie Saint's Apple Pie
1 1/2 lbs. apples peeled, quartered, seeded, very thinly sliced
1 C. cold water
3 T. fresh lemon juice
1 C. flour
1/2 cup butter
1 C. sugar
2 t. cinnamon
Preheat oven to 350. Butter a 9 inch glass pie dish. Place apples in large bowl. Add 1 C. cold water and lemon juice; let stand 10 minutes, stirring occasionally.
Meanwhile, place flour and butter in another large bolw. Using back of fork, mash together until moist clumps form. Add sugar and and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 C. dough to prepared dish. Press evenly over bottom and halfway up sides of dish.
Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkle remaining dough bits over apples.
Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool 30 minutes. Serve warm or at room temperature.
*Erin's notes: Sometimes I skip soaking the apples and still have good results.