new apple pie

I’m always searching of the perfect pie crust; I think I may have found it.  I liked the flavor of it, since it’s made with both Crisco and butter.  My son Danny just told me that he thought it was amazing, so I’ll probably stick with this recipe, at least for awhile.

crust: 

3 cups unbleached organic flour

1 teaspoon kosher salt

2 tablespoons granulated sugar

12 tablespoons frozen salted butter

8 tablespoons crisco (that’s refrigerated)

8 tablespoons ice water

Put flour in food processor fitted with a metal blade.  Sprinkle salt over.  Then put cut up butter over flour and crisco over as well.  Pulse till you can still see some pieces of butter throughout. Pour water over, and pulse till dough comes together.  Dump on clean surface (I use a marble slab) and divide into 2 pieces, one being larger by about 2 oz. for the top crust).

Flatter each into a round disk and refrigerate wrapped separately in waxed paper or parchment paper for a few hours or overnight.

apple filling:

apples – about 12 medium to large apples- I use a variety of baking apples either from my local orchard, Terhune Orchards near Princeton, or from

Whole Foods.

scant 3/4 cup granulated sugar

about 1 1/2 teaspoons organic cinnamon (you many need 2 teaspoons to taste)

about 2 tablespoons fresh lemon juice

3 tablespoons cornstarch or flour (I used cornstarch this time)

dash kosher salt

2 tablespoons butter, broken up for dotting over the top

Roll out smaller bottom crust, using enough flour to prevent sticking.  Place carefully in 9 to 9 1/2 inch pie dish.  Then spoon apples and most of the macerated cinnamon-lemon juice in. Dot with about 2 tablespoons butter. Then stick this in fridge while you roll out top crust.    After you roll out the top crust, carefully place over the apple filling.  Brush buy modafinil crust with a mixture of 1 egg and about 1 1/2 teaspoon milk or light cream (I used the light cream).  Then refrigerate or freeze for baking later. I freeze it uncovered for about 30 minutes before I wrap it up to give the egg wash some time to freeze.

Before baking, put  about 6 slits in the top for venting purposes.I bake it frozen at 375 degrees for about 1 hour and 10 minutes on lowest possible position in the oven  till the crust is nice and golden, and pharmacy online just before the juices start to erupt.

 

Homemade Applesauce

This is a great recipe for homemade applesauce.  You will think you’re eating baked apples with cinnamon.   I made this for my son and his friends, and they couldn’t get over how much better it was than eating store-bought applesauce.

  • 1 teaspoon good cinnamon
  • 1 tablespoon freshly squeezed lemon juice (I use Minute Maid lemon juice from concentrate if I don’t have fresh lemons)
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter
  • 3 large Granny Smith apples, peeled, cored, and cut into eighths (or Cortland, Honeycrisp, Winesap) (Reserve some of the apple peels)
  • 3  large McIntosh apples, peeled, cored, and cut into eighths (or any of the above varieties)
  • Pinch of kosher salt
  • 1/4 cup water

Preheat oven to 375 degrees.  Place cut up apples in dutch oven or pyrex baking pan.  Sprinkle apples with the lemon juice, cinnamon, brown sugar, salt, and water.  Add the reserved pieces of apple peel. Mix gently.  Bake for about 45 min.  Mix once or twice during the cooking.  After the 45 minutes, cook a little longer if aren’t soft enough.  When apples are soft enough, take a potato masher just to mash the bigger pieces a little.  There should be a little texture to this apple sauce.  If you wish, you can take out any pieces of apple peel, but they may have pretty much dissolved.  Refrigerate or serve warm.

Shirley’s Apple Pie

When I was growing up, we always had Thanksgiving at our house.  My Aunt Florence, Uncle Larry, and my cousins Karen, David, Debbie were always there.  It was wonderful.  Our yearly menu never changed and will be imprinted in my mind forever.  Here it is:  The hor d’oeuvres were as follows:  3 dozen Cohen’s little hot dogs, 3 dozen Cohen’s potato puffs, 1 dozen Cohen’s egg rolls, my mother’s homemade chopped liver served with party rye,  and  chilled Sacramento tomato juice.  For the main course we had:  brisket, turkey, my Grandma Hindes’s stuffing, cranberry jello mold, candied sweet potatoes, potatoes cooked around the turkey, salad, and French style string beans surrounding glazed carrots.  For dessert we had:  2 homemade apple pies served with vanilla ice cream, chocolate chip squares, coffee, and milk.  As a little girl, I adored watching my mother make all the food, and I was very involved with lots of the food preparation.  But I think my favorite part (besides eating all of her delicious food) was watching my mother make her delicious apple pies.  I really watched her every move as she rolled out the dough, placed the bottom crust in the pyrex pie plate, spooned the ample pie filling into the bottom crust, dotted the apples with margarine, and finally, lifted the top pie crust and beautifully placed it on top of the apples, masterfully crimping the pie dough to seal in the apple filling.  I think of all the cooking jobs my mother did for Thanksgiving, the pies always loomed over her as a daunting task.  But when those apple pies cooked and the delicious appley smell wafted through the house, and those gorgeous apple pies came out of the oven, she knew, and I knew that every bit of her effort was worthwhile!

for 1 double crust:  (In parentheses are quantities for a slightly large crust.)

  • 2 1/4 cups unbleached flour (3 cups)
  • 1 teaspoon salt (1 1/3 teaspoons)
  • 3/4 cup  cold Crisco shortening (1 cup)
  • 5 tablespoons ice water (7 tablespoons)

Mix flour and salt in bowl of food processor or in large mixing bowl.  In processor, spoon shortening over flour mixture, and pulse till mixture is the size of small peas. Or if mixing by hand use a pastry blender.  Then add water and pulse only until dough comes together. If doing by hand, use a fork and blend water into dough  just until dough comes together.  Then dump dough out on floured board, and form into a large ball.  Divide into 2 disks, one slightly smaller than the other. Wrap in plastic wrap or waxed paper and refrigerate for at least 1 hour.

When dough is sufficiently refrigerated, begin making your filling:

for the filling:

  • about 7-8 very large apples- Winesap, Rome, Granny Smith, Fuji, or a mixture of these or any other baking apples
  • 1/2 cup granulated sugar
  • 3 tablespoons flour
  • 1/2 teaspoon  salt
  • 1/2 to 3/4 teaspoon cinnamon
  • heavy 1 tablespoon fresh lemon juice or Minute Maid lemon juice from concentrate
  • 2 tablespoons butter or margarine to dot the filling
  • egg wash:  1 egg yolk mixed with 1  teaspoon water

Peel and slice apples into large mixing bowl.  Add sugar, cinnamon, flour salt, and lemon juice.  Roll bottom crust (smaller disk) out to a large enough circle on waxed paper.  Transfer to pie plate.  Spoon filling in.  Dot top of filling with the margarine or butter.  Roll out top crust (larger disk).  Gently lay over filling.  If you are freezing the pie, wrap well in plastic wrap at this point, then with foil.  If you are baking, brush pie crust with egg wash, make a few slits in the pie to allow steam to escape, place pie on sheet pan, and bake at 425 degrees about 40-60 minutes till browned all over.

Note If pie is frozen, then bake at 425 degrees for 20 minutes and at 375 degrees for another 30 minutes till browned.  Serve warm with vanilla ice cream.

Note If you bake this in the morning, you may place it in a 300 degree oven for about 20 minutes before serving to warm it up.

Judy’s Crunchy and Juicy Apple Crisp (Passover too)

Make this delicious apple crisp- it’s so much easier than making pie! 

I developed this recipe because I wanted to have an easy alternative to baking an apple pie.  I probably make this dessert recipe for holidays and special occasions more than any other because it’s so easy to make, and it is an absolute crowd pleaser.

for the topping:

  • 1 cup unbleached all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 pound (1 stick) frozen unsalted butter (substitute margarine for a pareve dessert)
  • 1/2 teaspoon kosher salt
  • 1/2 cup finely chopped pecans or walnuts (optional)

for the filling:

  • 10 very large apples (Rome, Winesap, Granny Smith, or a mixture of those)
  • 1/4 to 1/2 cup sugar, depending on the tartness of the apples
  • 2 tablespoons flour (or matzo cake meal during Passover)
  • 1-2 tablespoons lemon juice (preferably fresh or Minute Maid frozen from concentrate)
  • 1 teaspoon  cinnamon

Preheat oven to 350 degrees.  Generously grease the sides and bottom of a large oval, round, or  9 x 13 x 2 in. rectangular ceramic or glass baking dish with butter or margarine.

For the topping,  combine the flour, sugar, and salt in the bowl of a food processor; pulse a few times.  Take the butter out of the freezer, and cut it into small cubes.  Put the butter into the flour mixture in the bowl of the food processor.  Pulse until the mixture looks like coarse meal.  Put the topping in a bowl covered with plastic wrap or a plastic container and refrigerate until you are ready to bake the crisp.

Preheat the oven to 350 degrees. For the filling, peel and slice the apples.  Cut them into thinnish, irregularly shaped slices or chunks into a large mixing bowl.  Sprinkle the lemon juice over the apples and mix gently with a rubber spatula.  Then sprinkle the cinnamon, sugar, and the flour over the apples, and toss together gently.

Pour the apple filling mixture into the prepared baking dish.  Take the topping out of the refrigerator.  Flatten the top of the fruit out as much as possible.  Sprinkle the topping evenly on top of the apples.  Then sprinkle with cinnamon.  Bake the crisp for about 35-40 minutes until it starts to bubble around the edges.  The syrup around the edges will look a little caramelized.  Serve right from the oven or at room temperature with vanilla ice cream.

Note:  You can make the topping a few days in advance and refrigerate it until you’re ready to use it.  You can also make the filling in advance, put it in your greased baking dish, wrap it well with freezer wrap or heavy duty aluminum foil and freeze it for a few weeks or up to 2 months.  When you are ready to serve it, take it right from the freezer, sprinkle the topping over it, and bake it.  I would not recommend freezing it with the topping, because the topping will get soggy from any ice that may accumulate on it. 

Topping For Passover:

2 cups matzo meal

2 sticks butter

1/2 cup granulated sugar

1/2 cup light brown sugar packed

3/4 cup pecans

1 teaspoon cinnamon

1/2 teaspoon salt 

Process all in food processor, nuts last.