I feel very guilty to say that Los Angeles had absolutely wonderful weather this weekend. It was like an Indian summer back where I grew up in Iowa -- very warm, but the smell of fall is in the air.
So with my extra hour this weekend, it only seemed right that I make a pie-- a fresh apple pie to be exact.
The pie turned out wonderful, and I really don't know why...but the recipe and what I did is below...
Crust Recipe -- This recipe makes enough dough for one 10 inch pie, and a top and bottom crust for a nine inch pie (my 10 inch pie was pumpkin, that also turned out well)
Ingredients
- 1 1/3 Cups + 4 Tablespoons Vegetable Shortening (room temperature)
- 4 Cups All Purpose Flour
- 1 teaspoon kosher salt
- 8-10 Tablespoons of cold water
- 1 Tablespoons unsalted butter
- 1 Teaspoon of sugar for sprinkling
- Cut Shortening into flour and salt mixture using a fork
- Sprinkle in water
- Form dough into one ball and put in refrigerator for at least 30 minutes
- Divide Ball into thirds and roll dough into crust
- Put pie filling in shell and then top with second crust
Ingredients
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of kosher salt
- 8 medium Granny Smith Apples peeled, cored and sliced.
- Combine all of the ingredients in a large bowl, and let sit for 20 minutes in the refrigerator.
It was so yummy that I had a really hard time saving a piece to take to a co-worker today.
What else?
Matt and I shared a bottle of Rose Sparkling Wine (Santa Julia) that we nursed all weekend listening to the new jazz radio station I found on iTunes.. and of course eating the pies I baked. Simply, wonderful...
I hope you had a happy and most wonderful Monday . . . and that good weather is headed your way!
Ms. W.
