When it gets below 80 degrees in Pensacola, then it's called Fall and the pumpkins begin to appear on street corners and in grocery stores. Since I disagree that the presence of imported pumpkins is sufficient to indicate season change, I have been subconsciously waiting. Then it got colder. That helped. Then I decided to make an apple pie. That helped too. Then, in one moment, when the smell of the cinnamony appley pie filled the apartment and Jon opened the door to let in a rush of cool air, it was really Fall and my hot weather depression lifted. It's incredible what a little Fall can do for a Virginia girl. So in light of my happiness, I'm going to share with you my new favorite apple pie recipe. Please enjoy.
French Apple Pie
1/2 C unsalted butter
1/2 C packed brown sugar
1/2 cup all purpose flour
1/2 wheat germ (so worth it!)
7 cups Granny Smith Apples (I used three big apples)
3/4 C sugar
1 Tbl cornstarch (or flour)
1/2 tsp cinnamon (I used more like a whole teaspoon)
1/2 tsp nutmeg (see above)
pinch of salt
1 1/2 Tbl butter cut into cubes
1. Prepare pie crust (oh yeah, I made my own, but you could use a refrigerated one. I would share my recipe, but it wasn't all that great. Find a good one online.) So if you make the pie crust, refrigerate at least an hour. After it has chilled, preheat oven to 400 degrees F.
2. In the bowl of a food processor (I just mixed it in a bowl with a pastry cutter) add all ingredients for crumb topping and pulse about 10 times until the mixture is crumbly. Roll out dough and place in 9 inch pie pan. Crimp the edges with a fork. (If the dough has chilled for a long time and is too hard, let sit on the counter until soft enough to roll out)
3. In large mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg and salt until thoroughly mixed, then toss with apple slices. Mound apples high in the center of pie and dollop with butter pieces. Cover crust edges with aluminum foil to keep from burning.
4. Sprinkle on crumb topping (YUM!) and press down slightly. Bake pie for about 50 minutes, but check progress at 45 minutes. When crust and crumble top are golden, pie is done. Let cool 30 minutes (if you can!). Serve warm with ice cream or whipped cream.
Now, in the spirit of baking, check out this site... isn't it cool?
P.S. the picture up there is not of my pie. I found it online. My pie was not baked in aluminum. And it tasted better.