Fall Apple Pie

I love this pie recipe. It never fails to impress people. The mound of apples underneath a buttery crumble is the perfect ending to a delicious meal.Forthe shell I use the simple ratio 3-2-1 for pie dough:

• 1 lb All Purpose Flour
  
• 10.5 oz Cold Butter, large dice
  
• 5 oz Water, Ice cold
  

Combine the flour and cold butter in your mixer’s bowl. Cut the butter in with a paddle until the butter is “pea-sized,” and then pour water into mixture. Mix this until dough just comes together. This should give you more than necessary for a 10 inch pie shell.

Butter the pie shell well. Roll out the dough to be about 1/8 inch thick. Drape the dough over the rolling pin to transfer it to the shell. Press the dough lightly into the shell making sure that it settles into the curves of the pan. Next, using a knife or metal spatula, trim off the excess dough.

In a mixing bowl, combine the filling and gently toss. Fill the shell with the apple filling. It should mound slightly over crust and be dome-like.

• 4 each Granny Smith Apples, peeled and sliced about ¼ inch thick 1/3 cup Golden cane sugar
  
• 1 tsp ground cinnamon
  
• ¼ tsp All spice
  
• 1 pinch Nutmeg
  
• 3 Tablespoons all purpose flour
  
• 3 Tablespoons melted butter
  
• 1 tsp salt
  
• For the crust, combine in your mixer’s bowl:
  
• 1 cup all purpose flour ½ cup Dried Oats (Instant)
  
• 1/3 cup Brown sugar
  
• 2 tsp Cinnamon
  
• ¼ cup Golden cane sugar
  
• 8 Tablespoons cold butter, cubed
  

Mix using the paddle until the butter is pea sized. Pack the crust over the mound of apples. Bake at 425 for about 30 minutes, rotating the pie after 15 minutes. After 30 minutes, turn the oven down to 325, and if needed cover with aluminum foil to prevent it from getting to dark. Bake for about another 15 minutes. Test the apples with a skewer and if it enters and exits with ease, the pie is done.

Liz Williams