December 2, 2009

Can I Have Your Recipe?

That's what everyone says when they taste my Apple Pie. I believe the apples you choose make or break the pie. What do you think?
I always use a sweet apple and a tart apple and mix them for my pies.

For these 4 pies I used Winesap and Ginger Gold mixed. Winesap is my all time favorite cooking apple. It makes an awesome apple dumpling too. Can you get Winesap in your area?




Sometimes I will use Winesap and Golden Delicious and that's a great combo too. For many years I used a mixture of Golden Delicious and Johnathan. Please share your favorite pie apple.

Do you have one if these gizmo's? It's the best when your making pies. It peels and slices and cores all at the same time.




Another trick I like to do is to really pile the apples up in the crust. Go ahead and pile them high because they shrink a lot when you bake them. I actually push them down and then pile more on till I think I can't get any more apples in the dish. Then I pat on the crumbs. We love crumb topping at our house. How about you?


Oh, and be sure to line your oven with foil because my pies always bake out and make a mess in the oven.

Here they are just after I pulled them out of the oven. Can you smell the sweet apples?



This crust recipe is always so flaky and delish, It's Martha's. I mix the crust up first in the Cuisinart. Divide it into 2 pieces and flatten it out, wrap in plastic wrap and chill while I make the Streusel Topping and do the apples.
You don't have to wash the bowl out before you mix the topping.
Marthas Pate Brisee
5 C. Flour
2 tsp. Salt
2 tsp. Sugar
1 C. Crisco
2 sticks Butter-Chilled
3/4 - 1 C. Ice Water
~ ~ ~ ~ ~ ~ ~ ~
Streusel Topping
Enough for 2 pies
1/2 C. Brown Sugar packed
1/2 C. Granulated Sugar
1 1/4 C. Flour
1 stick butter Cold
pulse all in processor till crumbly.
For the apples slice them as thinly as you can. We don't like them chopped in chunks.
I use 10 good sized apples for 1 Deep Dish pie shell.
To the 10 apples add:
scant 1/4 cup EACH Gran. Sugar & Brown Sugar
3 1/2 T. Flour
1/2 tsp. EACH Cinnamon & Nutmeg
1/4 tsp. ginger
Toss it all together and pile into a 9 or 10" Deep dish shell.
Pat the topping on top and dot with butter.
Bake 450* for 10 minutes then reduce heat to 350* till golden brown.
If I'm baking 2 pies, which I always do it usually takes just over 1 hour.

Thanks for stopping by and let me know how your pies turn out.
For more great recipes please stop by at Michael Lee's house
~ ~Ahrisha~ ~

18 comments:

Michael Lee West said...

Your recipe is a keeper. Oh, what a delicious-looking pie. I am also in love with your purple transferware!

Haden News said...

Your pies look so good... Thanks for giving us the recipe!!

Shirley said...

I have always wanted an apple peeler! Next time I go into town I'm getting one!! After all my family on my fathers side, were known for their apples. (E.Springfield, PA., Wickersham's apples) My father loved apple pie and would always have a piece of cheese with his pie. He'd say "Apple pie without cheese is like a kiss without a squeeze!" I love crumb toppings on my pie too, they look delicious!

Kate said...

These pies look perfect to me! I am anxious to try making it...a crumb topping is wonderful! I just need a little ice cream on the side!

Mary said...

What lovely pies. Your recipe is a keeper to be sure. Have a great Foodie Friday.

Jeanette said...

Now my mouth is watering for apple pie. I just took apple dumplings out of the oven so that will have to due. Your pies look so delicious.

The Desperate Cook said...

These really look and sound good. I am going to have to try your recipe.

You ask about the Olive Oil Pizza Dough. I don't eat pizza but my Husband said it was really good, although he liked it even better when I added Parmesan cheese to the next batch. I am going to mix some up tomorrow so he can have it ready when he wants it. I only make a half batch at a time.

{ L } said...

Oh wow. I definitely want a piece of that pie now!! You just made me crave some apple pie, lol. Looks amazing.

A Gracious Home said...

Those pies look fantastic. I need an apple peeler. My weakness is apple pie with melted cheddar cheese on top. I made a blueberry pie for supper. Your blog is so pretty. I hope you have a great week. Doylene

Queen B. said...

oooooooo my gosh, that looks good !
Can I have the recipe ? :)

Yellow Rose Arbor said...

Your pies look delicious! My children's favorite pie! Their grandmother was a wonderful pie baker, I don't think any of her children have perfected their own apple pies, she didn't have a recipe to pass down, now she's gone.

Katherine

Bay said...

My stomache is grumbling as we speak. Yummmmmm.

Thanks for the recipe. It's going on my Christmas menu for sure!

Katherine Aucoin said...

Gorgeous pies!! I haven't seen Winesap here, but I am partial to Figi. I am printing out your recipe, I would really like to give it a try!

Thanks for stopping by and taking the time to leave a comment!

Blondie's Journal said...

Ahrisha~~~~

Your tips on the pie sound great. I never thought to pile the apples high. And I have seen your 'gizmo' but never in action...didn't know it had an apple corer also. I will definitely try this recipe. Martha's crust sounds fantastic, too.

You asked about my kitchen cabinets in my recent post. They are the originals from 1978 and our carpenter painted them. The color is Painted Turtle by Behr. A lot of people thought they were blue...they seem to go from green to gray to blue, depending on the light. But they are like a mossy green.

Thanks for coming by! :-)

xoxo
Jane

jerseygirl211 said...

Hi Ahrisha,

I love your tree in the post above, except for the purple ornaments, those are the colors I use on our church tree. Some people have complained, they only want red and green. I felt like saying, then you do it, but I bit my tongue. The comment was made when we were all finished, it was a long day, with many things going wrong, and we were tired.:(

Is your pie crust recipe for 4 single pie crusts? I also use Martha's Pate Brisee recipe, but I don't remember using 5 cups of flour for two pies. French Apple Pie (as we call it) is my youngest son's favorite. I decorate the crumb top with Pecan Halves, which he loves and add Almond Extract to my crumb topping. It gives the crumbs an extra 'zing'. I do like how thin you do your apples. I have a apple peeler also, but have only peeled the apples and haven't sliced them like that. Thanks for sharing that.

I believe my recipe is posted on my blog, but in 'OLDER POSTS'.
I baked today making a Pumpkin Cream Cheese Roll and another favorite of our son's, Ricotta Cookies. I've only started and have a lot more Christmas baking to do. Can't wait for my camera to come, they are sending me a new one and it is suppose to arrive on the 16th.

Hugs
'D'

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

George Gaston said...

Wow, your apple pie sounds amazing! Nothing taste better than a good slice of homemade apple pie. I guess that is why the saying "as American as mom and apple pie" is used so often.

I definitely have bookmarked your recipe for future baking. Many thanks...

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