We make this pie every weekend in the fall! I love how it makes the house smell warm and cozy. After a long week in the orchard its the perfect way to end the week. We use a blend of apples to give it a sweet and tart taste. The apple meld with the brown sugar and spices into a symphony of flavors. Add a scoop of ice cream on top for a added treat!

Crust

2 1/2 cups all flour, plus more for dusting
1 teaspoon salt
1/2 cup vegetable shorting, chilled
12 tablespoons very cold butter, cut into small pieces
6-8 tablespoons of ice water                                                                                                              1 teaspoon vinegar

1)In a food processor, process flour and salt until combined. Add the shorting and process until mixture has the texture of course sand. Scatter the butter pieces into flour mixture; cut the butter into the flour until the mixture is a pale yellow and resembles course crumbs, about ten 1-second pluses. Turn the mixture into a medium bowl.

2) Sprinkle 6 tablespoons of water over the mixture. With a rubber spatula (or your hands) fold the water in. Keep folding until dough comes together, adding more water if needed. Divide the dough into 2 balls and flatten each into a 4-inch disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour, or up to 2 days, before rolling.

3) Roll dough out to a 1/4 thick. Very gently fold dough in half and place in pie plate. Set aside.

Filling                                                                                                                                                1/2 packed brown sugar                                                                                                                     1 tablespoon all-purpose flour                                                                                                           1 teaspoon ground cinnamon                                                                                                             1/2 ground cardamom                                                                                                                       6 cups thinly sliced, peeled apples

In a large bowl, stir the brown sugar, flour, cinnamon and cardamom. Add the apples; toss until apples are coated. Place apple mixture into pie crust. Trim crust to 1/2 inch beyond the edge of pie plate, using your index finger and thumb and the thumb of your other hand pinch the dough to create a fluted edge.

 

Crumb Topping                                                                                                                              2/3 cup brown sugar                                                                                                                       1/2 cup all-purpose flour                                                                                                                1/2 teaspoon ground cinnamon                                                                                                       2 tablespoons butter

In a medium sized bowl, stir together the brown sugar, flour and cinnamon. Cut in the butter, sprinkle over the apple mixture. Bake for 40-45 minutes or until apples are tender and crumb is golden. Cool on a rack for 2 hours before serving and enjoy!

 

 

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