Fall is coming and I'm starting to make plans. One of the things I'm wanting to do with my time this fall is to re-blog some of my all-time favourite recipes here on Family Feedbag. Since starting this blog in 2011, I have written hundreds of posts and hundreds of recipes, and looking back recently I realized some of them could use a re-write and new photos. My skills in both areas have improved and I want to honour those personal recipes with a fresh update.
My recipe for Fall Apple Pie was originally shared in October 2011. It has consistently been a reader favourite during apple season, so it was a natural one to add to my re-blogging list for this fall. But when an opportunity came up recently to contribute this recipe to another project, I moved up my re-blogging plans for this one. So, here it is in all it's re-written and re-photographed glory - Fall Apple Pie. From my kitchen to yours.
Fall Apple PieMakes one 9-inch pie
2 cups (500 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/2 cup (125 mL) vegetable shortening, cubed
1 tbsp (15 mL) cider vinegar
2 tbsp (30 mL) cold water
5 medium apples, peeled, cored and thinly sliced
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
Food colourings in fall colours
1 tsp (5 mL) granulated sugar
Preheat the oven to 425°F/220°C.
To make the pastry, add the flour and salt to a large mixing bowl. Cut in the butter and shortening using a hand pastry blender, or two knives working across each other, until the mixture resembles coarse crumbs. In a small bowl, lightly beat the egg, vinegar and water. Add to the flour mixture, stirring with a fork to bring the dough together. Divide into two balls, wrapping one in plastic wrap and setting aside. Roll out the other ball on a well-floured surface into a circle big enough to line a 9-inch pie plate (about 10 inches across). Transfer to the pie plate and set aside.
To make the filling, add the apple slices to a large bowl. In a small bowl, stir together the sugar, flour and cinnamon. Toss with the apples to coat. Pour into the pie shell. Arrange the apples to fill the shell evenly, ensuring the surface is relatively flat.
Roll out the other ball of dough into a circle that is about 10-inches across. Before transferring to the pie, use a knife to cut out the shape of a tree trunk with a few branches. Transfer the pie top to cover the filling. Trim off the excess pastry edges (you will need this dough for the leaves). Crimp the edges of the pie.
Divide the leftover dough into three balls. Mix each ball with a couple drops of food colouring (yellow, orange and green make nice choices). With small amounts of dough, use your fingers to form small flat diamonds. Position the diamonds on the pie like leaves on branches. Use the dull edge of a knife to press leaf details into the diamonds.
To finish, sprinkle the pie top with sugar. Place the pie on a baking sheet to catch any drips. Bake on the bottom rack for 10 minutes. Lower the heat to 350°F/180°C and move the middle rack. Bake for another 45 minutes until the filling is bubbling and the crust is golden.
Allow to cool for at least half an hour before serving to allow the filling to set.
Are you thinking about fall yet? What are you looking forward to baking this fall?