Saturday, October 10, 2020

Apple Pie (from Scratch)

 After spending a good afternoon up in the Apple Hill region near my home, I came home transporting way too many apples and apple accessories (no, not the Steve Jobs variety). What better thing to make with a bunch of apples than Apple Pie?

Fortunately for me, the recipes for Apple Pie I dug up all used Golden Delicious apples, which I happened to buy a few pounds of. They say the best apples at the U-pick orchard are the furthest from the barn, and I'm inclined to agree.

The recipe I found for Lattice Apple Pie (and it was a duplicate from some other website, bunch of plagiarists) was pretty easy to put together. Let me go over what I did different.

First for the pie crust, I didn't have any solid vegetable shortening, so I used liquid vegetable oil. With the pastry blender I had, after I incorporated the butter into the flour, the oil actually made the dough into a dough. Imagine my surprise! The dough I chilled in my fridge overnight.

To fill my pie, I used a total of 4 large golden delicious apples. I really miss having access to one of those old fashioned rotary apple peelers, but I made due with a sharp knife. I did like having an apple corer, which made my dicing super easy.

I also didn't use any lemon juice or lemon zest. It seemed to be ok without it. Finally the last change was using about 1 tablespoon of cinnamon powder.

As you can see from the photos here, the pie came out great! I can't wait to make another and film the process next time.

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