Heading to a #homeschool moms meeting tonight (9/15/15) themed for harvest and Johnny Appleseed so I made another pie. I’m totally proud!
Autumn has come in with enthusiasm to my kitchen and I am loving the creative vibes that I have been able to express with making my first few pies. The first pie we made when we were studying Johnny Appleseed and an apple theme. My Enginerd bought 10 varieties of apples and we compared, contrasted, and taste-testing them all over the week and the using six Golden Delicious apples we set forth to make ourselves an apple pie (my first in baking a pie!). I got the basics of an idea for the pie crust from Young Amelia Bedelia’s First Apple Pie but interestingly for the pie filling it says not to use Golden Delicious! We found the basics of a good pie filling from Apples by Jacqueline Farmer (a new science supplemental reading recommendation from Memoria Press Second Grade book list).
The first experimental pie was delicious, but not as pretty in my opinion as some pies I have seen. I was delighted with a slice photo I took, but not so much with the overall pie photo. Enginerd suggested that I try to learn to lattice a pie crust in the future. So I set that thought to the side to come back to with the next attempt at a pie. (Instagram embed picture below, you may need to click through the blog to see it properly!)
Now, would you like to make one?
I made this with kid involvement and it could not be more simple and delightful to make.
| Servings | Prep Time |
| 8slices | 15minutes |
| Cook Time |
| 1hour |
|
|
- 2 1/2cups organic flour
- 1tsp sea salt
- 1 tsp organic sugar
- 1/4tsp cinnamon(I used Roasted Saigon)
- 2sticks buttercold, cut into small piece
- 1/3cup watervery cold
- 1tbsp vinegar(I used apple cider vinegar)
- 6 applesGolden Delicious
- 1tbsp lemon juice
- 1/2cup organic sugar
- 1/4cup organic flour
- 1/4cup brown sugarlight, packed organic
- 1tsp cinnamonRoasted Saigon
- 1/4tsp organic nutmeg
- 1tbsp buttercold
- 1 egg
- 1pinch sea salt
- Combine first four ingredients in an mix-master bowl. Add the butter and cut it into the flour thoroughly until the mixture resembles coarse crumbs, using the pastry blender attachment on the mixer (or in any large bowl using two blunt dinner knives).
- Sprinkle the mixture with very cold water and vinegar.
- Mix this until the dough comes together and clears the side of the bowl.
- Gather the dough and shape into two flat, circular disks; wrap each disk separately in plastic wrap and refrigerated for at least one hour.
- Line a 9 or 9 1/2 inch glass pie plate with one of the pie crusts. Leave so dough over hang over the rim.
- Peel, core, and slice the apples. (We used our old fashioned apple corer. Thanks Mama!) place the apples in a large bowl and toss them with the lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg, add this mixture to the apples. Toss until apples are completely coated. Cut the cold butter into small cubes and add them to the apple mixture.
- Pour the apples into the lined pie plate, piling them high in the center. Top with second pie crust and pinch the edges to seal. Cut slits in the up crust to allow steam to escape. Alternatively, using a pizza cutter slice the second pure crust into 1/2-inch strips and lattice them cross the top of the pie. Use a fork around the edges to pinch the layers together and make an attractive seam.
- Beat an egg and add a pinch of salt. Brush this mixture over the top crust. Cover the pie loosely with foil to prevent over-browning.
- Form left over dough (left over from strips and/or after pinching edges) into a ball and then roll out again like another crust. Using a cookie cutter of choice make shapes and lay them on a parchment lined baking sheet. Continue this process until the dough remnants are all ready to bake. Brush 'pie crust cookies' with egg and sprinkle with cinnamon and sugar lightly.
- In a 400° oven, place the baking sheet on the bottom rack and the covered pie of the center rack and bake for 40 minutes.
- Remove 'pie crust cookies', set aside, and aluminum foil from pie. Set the uncovered pie back into the oven to bake for 20 minutes more or until apples are tender, the pie is golden and the juices are thick and bubbly.
- Enjoy 'pie crust cookies' while pie finishes cooking or set them aside for later. Cool completely before serving or enjoy warm. Alone or with a side of ice cream... Immediately or as left overs... Just enjoy!
Crust recipe from Young Amelia Bedelia's First Apple Pie
Apple mixture recipe from Apples by Jacqueline Farmer
Creative Madness Mama alterations.
The post Johnny Appleseed Apple Pie {Recipe} appeared first on Creative Madness Mama.