The apples that have come with the winter CSA boxes are not attractive. But since I already paid for them, we will be eating them.
We had extra pie crust after the beef and bok choy pie, so instead of apple crisp, we decided to go old school and make pie.
I have yet to find a classic pie crust recipe that works for me. My next cooking mission is to solve that problem. First, I am going to try the Foolproof Pie Crust recipe recommended by Bonnie at Recipes Happen. No matter how long I have chilled/frozen my dough, it falls apart, gets sticky and I end up pressing in into the pie pan like shortbread and filling the pie from there. It isn’t pretty, but it works…..
Preheat oven to 500°. Using your favorite pie crust, roll out the bottom crust and place it in the pan. I have no advice to offer here. We did decide to bake this pie in an 8-9″ cast iron frying pan though.
For the filling:
- 5-6 medium sized apples (peeled, cored and quartered) I really hate peeling apples….
Place the apples in a bowl and toss with,
In a separate bowl, combine:
- 3/4 c. granulated sugar
- 1/4 c. unbleached all purpose flour
- 1/4 t. ground nutmeg
- 1/4 t. ground cinnamon
- 1/8 t. allspice
- 1/4 t. salt
When those are combined, toss with the apples, then pour all into the pie plate.
Because I had used some of the dough to top the beef and bok choy pie, I didn’t have enough dough to make a full top crust. I rolled it out and cut it into slices, then my daughter wove it into a lattice of sorts.
She then brushed our lattice crust with
- 1 beaten egg white, and sprinkled it with
- 1 T. unrefined sugar
We put the pie on a cookie sheet and reduced the oven temp. to 425°. Let that bake until the crust is golden brown, rotating the pie as necessary to prevent uneven browning.
When finished baking, place the pie on a rack and allow to cool. We left it overnight and had pie for breakfast! It may not be pretty, what with the ugly apples and failed pie crust, but it tasted great! And the cast iron pan made the crust nice and crispy.