My Favorite Season is Autumn

Autumn is lovely. As fun and sunny as summer may be, autumn brings back scarves and boots, bright pumpkins, falling red and yellow leaves. Also, some of my favorite foods are back: pumpkin pie, warm soups and stews, and hot pot! More serious and studious, fall marks the fresh start of a new school year. I especially adore walking on campus on a crisp autumn day with blue skies overhead while bundled up in cold weather gear.

This past week, I was inspired to bake a homemade apple pie. Paired with teriyaki chicken and coconut curry, I was prepared with feed (and nurture) a few friends that I had invited over for dinner. This apple pie recipe was actually picked up from a baking class I had taken during undergrad (via the Experimental College). Taught by a local baker, I was introduced to a simple no-fuss apple pie that did not require cinnamon (I am not a fan of overpowering cinnamon apple pies) and peeling apples. His logic made perfect sense- why overpower an apple pie with strong cinnamon flavoring and why lose the beauty of colorful apple peels? The other differences were the use of potato starch (less gooey than the typical store-bought apple pies) and dried cranberries (adds more color and complements the apples).

Making a homemade crust takes more time, but it makes a difference! Homemade crust is flakier, richer, chewier than store-bought ones. If you have a food processor (on my wish list!), make your own crust by all means! Just toss all the ingredients into the food processor, give it a whirl, and you'll have perfect pie crust.


Butter Crust (in comparison to a crust made with lard as the fat of choice)

2 1/2 c. flour
1 tsp. salt
1 c. (2 sticks) cold unsalted butter, cut into small pieces
1/2 c. ice water, or more if necessary
1 tsp. nutmeg (optional)
1 tsp. cinnamon (optional)

Directions:

1. Combine flour, salt, nutmeg, and cinnamon in a large bowl. Add pieces of butter, then process (either in a food processor or by hand using a pastry knife) until mixture is crumbly. Add ice water, and then process until dough just holds together without being wet or sticky. (Test by squeezing dough, if it holds together it is done.) If dough is too dry and crumbly, add more ice water. 
2. Turn 1/2 of dough mixture onto a large piece of plastic wrap. Fold ends of plastic wrap over dough, forming dough into a flat disk. Wrap completely in plastic wrap and chill in refrigerator for at least 1 hour. Repeat with other half of dough mixture. 
3. On a lightly floured surface, roll out 1 disk of dough to a thickness of 1/8 inch and 2 inches wider than pie plate. Fold rolled out pastry into quarters, pick up and place in pie dish, unfold pastry, pressing firmly against bottom and sides. Trim edge with scissors, so it is even. Crimp, if desired.
4. Roll out second disk of dough in the same way as the first, and use as the top layer in a double layer pie.

Homemade Apple Pie

5 c. sliced fresh apples, cored and leaving skins on

1 tsp. lemon zest

3/4 c. sugar

1/4 c. potato starch

1/2 c. craisins, rehydrated in microwave with 1/4 c. rum (or brandy or water) for 35 seconds

1 egg, beaten with 1/4 c. water (egg wash)

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare pie crusts. Mix apples, lemon zest, sugar, potato starch, and rehydrated craisins together. Fill prepared pie dish. 
3. Cover apple mixture with top crust, trim excess dough from edges, seal edge (with water if necessary) and flute edge of pie crust. Add slits to top crust. Brush egg wash on edges of pie and top crust. 
4. Bake for 35-45 minutes, or until crust is slightly browned.