Sunday, September 25, 2011

new england apple crisp pie

new england apple crisp pie

fall is my absolutely favorite time of year

sweaters, riding boots, crisp new england air

the changing over from one season to the next is always exciting and each season has something unique in itself to look forward to

in the fall, that one thing i look forward to the most is apple picking


new england apple crisp pie

ask anyone born and raised in new england about their best fall memories - i almost guarantee 9 times out of 10 it is either jumping into the leaf pile mom & dad just raked up, fall hikes or
apple picking at a local orchard

i was able to enjoy 2 out of 3 of the experiences this past weekend

an excellent hike up mount major with my dad, pup anna, little cousin zack & my cousin sam

and of course apple picking




new england apple crisp pienew england apple crisp pie
 
after our hike- sam, zack & i went on an apple picking adventure with my aunt shel & sam's friend
 
each year i like to try out a different orchard - last year it was an amazing orchard located off of 106 that served freshly made donuts with local maple syrup a-m-a-z-i-n-g
 
this year we headed to hackleboro orchards in canterbury- let me tell you they did not disappoint
 
$15 later and 20-22 pounds of apples later i felt like i hit the jackpot
 

new england apple crisp pie

on our hike my dad had mentioned he had been craving baked apples - and it just so happened we were heading over to the house for an "all american" bbq the next day to celebrate the arrival of consuela -a student from spain participating in our local exchange program

what is more american than apple pie? nothing!

this recipe is a cross of apple crisp and apple pie

topping = crisp
middle = sugar, spice & apply goodness
bottom = pate brisee

new england apple crisp pie

check out those layers of apples - you only get that from hand layering
that little bit of extra time is so worth the more apples you get with every bite

new england apple crisp pie


New England Apple Crisp Pie
serves 8

you will need:

for the pate brise'e
  • 1 cup AP flour
  • 1 sticks (1/2 cup) butter; i used earth balance
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt
  • 4 tablespoons ice water; more or less if needed
assembly:
  • measure flour and place in a medium bowl
  • add salt & sugar; stir
  • cut the stick in half, then in 8 equal pieces. add pieces tossing to coat with flour
  • with a pastry blender or 2 knives cut butter into flour until pea size clumps for
  • add ice water 1 tablespoon at a time blending after each addition until the dough starts to come together. (this is where the "getting the feel for it" comes in. you can tell when the dough is ready, you don't want it too moist, but not falling apart & dry- in the middle somewhere)
  • when the right consistency has been achieved turn the dough out onto a lightly floured surface
  • form into a disc by tightly wrapping in plastic wrap and flatten as you wrap
  • place in fridge for at least 1 hour
for the filling:
  • 6- 8 apples: peeled, cored & thinly sliced - this comes in super handy! approximately 7 cups
  • 2 tablespoons lemon juice to prevent browning
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon allspice
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch or flour
assembly:
  • peel & core apples , add sliced apples to a large bowl tossing with a bit of lemon juice after each apple is added
  • combine remaining ingredients, toss well
for the topping:
  • 1/4 all purpose flour
  • 1/4 whole wheat flour
  • 1/2 packed brown sugar
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter - cut into pieces
  • 1 tablespoon pure maple syrup
assembly:
  • in a large bowl combine flours through cinnamon until well mixed
  • cut butter into mixture until bean size clumps form
  • reserve maple syrup until assembly of final pie
Lets make this Pie!
  • Pre-heat oven to 425 degrees
  • roll out your pie dough to fit your pie pan leaving approximately a 1-inch overhang
  • place your rolled out crust into your buttered pie dish
  • with kitchen shears or sharp scissors - trim edges to about a 1/2 inch overhang (this does not have to be perfect, if this is your first pie dough experience, don't stress just do your best)
  • working quickly, crimp edges of pie dough
  • layer the filling by hand versus dumping the apples into the crust - this allows you utilize more apples and also prevents the apples from shrinking so much during baking that you have a 1/2 inch gap between the crust & filling
  • sprinkle the topping onto the pie - your will be creating a pretty thick layer
  • drizzle maple syrup over the top of the pie
  • transfer pie plate onto a rimmed baking sheet to catch any spills - cover outer pie crust with tin foil or a pie crust shield
  • bake for 15 minutes at 425 degrees
  • reduce oven temperature to 350 and bake another 45 minutes
  • check for doneness of the bottom crust at about 30 minutes in - if it is looking good remove crust shield and continue baking for another 15 minutes until edges are golden brown. If not bake for the full 45 minutes and remove shield- continuing baking for another 15 minutes or so
  • remove from oven and allow to cool for 30 minutes prior to serving
enjoy!

Yum

41 comments:

  1. This looks fabulous! Fall is one of my favorite seasons, too. I can't wait to try this out. Thanks for sharing this!

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  2. Lauren- this Pie was amazing- I hope you get a chance to try it out...thanks for always stopping by!

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  3. We went apple picking today in the hopes of getting my 5 days overdue baby to grace us with his presence...well he is still happily inside my belly but at least I was able to make this apple crisp pie to join him down there. It was awesome! I did cut back on the allspice since my husband isn't a huge fan of it, but otherwise I followed it as written. I found I only needed 2 tbsp of water in the crust and even that may have been a little much. Also, for those who want to go the extra mile, according to my husband, "it would be good with something vanilla and melty on it" with which I totally agree (although it doesn't need it). Thank you for this recipe, it went in my keeper folder.

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