One thing I discovered when we were chatting about "apple week" is that I don't cook with apples very often, poisoned or otherwise. I like a good crisp Macoun or Macintosh, but I cannot bear a mealy Delicious apple. And I certainly wouldn't put it in my crockpot or skillet. And yet they are Peg's favorite variety and Cleo used them yesterday in her amazing mini-caramel tartlets--so to each her own!
I'm going to stick with a classic apple pie, the one my dad used to make when his wife would let him in the kitchen. But be sure to check out the other recipes this week, where the other writers fill in with the fancy stuff. I've given you this crust before with other recipes, but it's so easy, I'll keep repeating until you agree to try it!
2 cups unbleached flour (can be partly whole wheat)
1 tsp salt
1/4 cup milk (I use 1%)
1/2 cup vegetable oil (I use organic canola)
Sift the flour with the salt. Measure the milk and oil, pour it into the flour, mix. Now comes the only tricky part. Divide the dough into two parts, 3/5 for the bottom crust, the remainder for the top. Place the dough between two sheets of waxed paper and roll it to the correct size. Carefully peel off the top sheet of waxed paper, flip the crust into a pie pan, carefully remove the other sheet of waxed paper. Since you are filling the crust with something delicious anyway, it's perfectly acceptable to patch as needed and then crimp the edges.
Preheat the oven to 425 degrees.
FOR THE FILLING:
6 cups sliced apples
2 or 3 Tbsp flour
1/2 tsp cinnamon
pinch of salt
1-2 Tbsp butter
Peel, core and slice the apples. Mix in a bowl with the flour, cinnamon and salt. Let the mixture sit for ten minutes, then place it into the bottom crust. Dot with butter.
Roll the top crust over the apples and pinch the two parts together, trimming as needed. Working around the crust, press a fork into the dough to make shapely crimped edges. Make vents on the top crust, with design of your choice. You may sprinkle a little sugar over the top if you like sparkles.
Bake the pie for 30 minutes. Turn the heat down to 350 and bake for another 30 plus minutes until the crust is brown and the filling bubbling. (Put a cookie sheet on the rack underneath to catch the drips.) Let the pie cool on a rack. Serve with ice cream!
While you're waiting for the pie to cool, I invite you to enjoy the Key West food critic mysteries, full of food, friendship, and murder--all set in Paradise! PW said about DEATH IN FOUR COURSES: "Anyone who's overpaid for a pretentious restaurant meal will relish this witty cozy."
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