october marks the beginning of what i like to call birthday season around here. between october and the end of december there are 7 birthdays in our circle of family and friends. every time i turn around another one is upon me and i get to bake some special treat for them. so beware - i have such a backlog of dessert posts you are going to be inundated with them over the next few weeks!
alex's dad is first up on the marathon birthday baking circuit and it never fails - he wants the same thing every year - apple pie. i think i have about exhausted all the different versions of apple pie i have up my sleeve. this year i decided to stay traditional but with a little twist.
at the market there were so many beautiful varieties of apples i just couldn't choose. the almost striped cortland, my favorite macintosh and the good ole apple pie standby granny smith. rather than choose just one kind i decided to do a mixed apple pie. i used ina garten's masterful deep dish apple pie recipe and came out with a total winner.
the mixed apple pie was probably one of my favorite pies i have made because each apple was so different - different flavor and texture. they combined perfectly. the all butter pastry crust was flaky and i had a lot of fun making up the top crust. i have done lattice
- i have done full crust
- i have done crumble topping
. i wanted something special this time. i took the top crust and cut out circles with a biscuit cutter and overlapped the circles. it looked like a flower. i will be using that one again - it makes a traditional pie new again.
i got really lucky with alex's family. they are some of the most giving and wonderful people i have ever met. i am so happy i get to make them birthday desserts every year!mixed apple pie
adapted from ina garten
8 apples, peeled, quartered, and cored (I used cortland, macintosh and granny smith)
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/2 teaspoon apple pie spice
all butter pie crust (recipe follows)
1 egg beaten with 1 tablespoon water, for egg wash
cinnamon and sugar to sprinkle on top
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and apple pie spice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. (I cut the top crust in circles and overlapped them) Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm. all butter pie crusti used 1 batch of this for the top crust. so if you want to do that you will need 1 & 1/2 batches of this.
Makes enough dough for one double, or two single-crust pies.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
Fill a one cup liquid measuring cup with cold water and drop in a few ice cubes - set aside.
In food processor, pulse flower, sugar and salt.
Dice two sticks of very cold unsalted butter into 1/2 inch cubes. Add to food processor. Pulse a few times.
Slowly add the water a tablespoon at a time and pulse until the dough starts to pull together. Go slowly when adding the water. You don't want anymore than you need.
Turn dough out of food processor onto a floured surface. Divide in half. Form into two discs and wrap in plastic wrap. Chill for at least 1 hour.
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