Whats In Apple Pie In Nyack

Dated: 10/28/2013

Views: 2300

Autumn is in its full glory throughout Rockland County with bursts of orange, yellow, gold, and green radiating through the soft, sensual sunlight only present this time of the year.  With the swish and swirl of leaves, comes the harvest of the fruits of summer.  Such fruits among us are the beloved apples of our state like Macoun, MacIntosh, Braeburn, Empire, Gala, Cortland, Autumn Crisp, Red Rome, Jona Gold, Golden Delicious just to name a few. (I get mine from the Hungry Hollow Co-op in Chestnut Ridge which sells locally grown fruits and vegetables.)  
Now, what does one do with all these apples???  Well, you can make apple sauce, apple crisp, apple butter or, of course, the beloved Apple Pie! If you’re like me and mine, it’s not autumn without the smell of a delicious, homemade, apple pie wafting from the kitchen.  Cinnamon, nutmeg, cloves, brown sugar all add to the seasonal delight that makes one feel the comfort and ease of home. You can also add your secret ingredients to the apples to make them mingle and tingle your tongue.  But, as with the beloved slice of pizza, it’s not about the filling, it’s about the crust!  Apple pie is not apple pie unless you make the crust from scratch!  And, let me tell you, it’s not as difficult as you think.  As with a lot of things, it’s simple, if you know what you’re doing. 
And here’s what to do:  (I usually make the apples in advance so that they have time to marinate in the sugar and spices. )
For Crust:
Chill 2 ½ cups of flour
12 tbls of cold butter and 2 tbls of cold shortening such as Crisco
¼ tsp of salt
1/3 cups of ice water
In a food processor, mix the flour, salt, and butter until well integrated then add the water until the mixture forms a ball.  Don’t mix too long. Instead, dump the mixture onto a floured surface and combine well.   Again, don’t handle very much….it just makes the dough tough.  Divide into 2 balls and chill.  
For Apple Filling:
Using at least 6 or 8 large apples of choice, peal, slice, and combine with the following ingredients. 
2 tbls cinnamon  
1 tsp nutmeg

½ tsp cloves  
2 dashes of ground cardamom (my secret)
 
¾ brown Sugar + ¼ granulated sugar

zest of one lemon and then it’s juice
Stir well then add 2 to 4 tbls of cornstarch, for thickening, depending on the juiciness of the apples.   
Preheat oven to 425 degrees. 
Roll half the dough on floured surface to fit a pie plate, not too thick and not too thin. Again, do not handle very much.  It does not have to be perfectly round, just enough over-hang to fold together with second crust.  Dump the apples into the crust and roll the second crust as the first.   Carefully place the top crust onto the pie.  Pinch the two crusts together, bringing the bottom up and over the edge. Don’t worry about being perfect.  Only make sure the two edges are sealed.  Make slits and designs in the crust to provide ventilation.  I like to insert butter into the slits for extra flavor, smearing a little on top as well.  Sprinkle granulated sugar and cinnamon on the crust and bake for 10 minutes in a 425 degree oven.  Bake on the rack just below the middle of the oven for the best results.  After 10 minutes, reduce the temperature to 350 degrees and continue baking for 30 to 40 minutes.  Cool on rack then serve plain or a la mode!  Happy Eating!
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Mary Lovera

In today’s world, our relationships are very important so much so that The Right Relationships make all the difference. Having grown up in a family business, lived internationally, and worked w....

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