This fall, there are several things that I want to do. The first is pick pumpkins at Joe Huber's Restaurant. It's been a while since I have been up there, so I hope it is still as good as I remember.
The other thing I want to do soon is make this apple pie:
This is William Sonoma's Apple Crumble Pie, and I make it at least twice every fall. It is so easy, and so good! I even have this beautiful Emile Henry pie dish in Pometerra to make it perfect.
Here is the recipe for this delicious fall treat:
Pastry:
1 cup all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
6 Tbs. unsalted butter
2 Tbs. ice water
Filling:
4 Granny Smith apples
2 Tbs. sugar
Topping:
3/4 cup sugar
3/4 cup flour
1/2 tsp. cinnamon
1/4 tsp. salt
8 Tbs. unsalted butter, chilled
In a bowl, combine flour, sugar and salt. Cut butter into small cubes and with a pastry blender or 2 knives, cut butter into flour until pea sized granules form. Add ice water and mix lightly until dough forms a ball. Wrap plastic and refrigerate for 2-3 hours. Roll out pastry and fit into 9" pie plate.
Filling:
peel, core and thinly slice apples; spread slices on paper towels and pat dry. Place in a bowl and toss with sugar. Fill pastry shell with apples, rounding up in center.
Topping:
Combine dry ingredients in a bowl. Cut butter into small cubes, add to dry ingredients and mix with finger tips until granular and crumbly. Sprinkle evenly over apples. Bake for 15 minutes in a preheated 425 oven, reduce heat to 350 and bake another 25 to 30 minutes until top is golden brown and apples are cooked and bubbly. Cover pastry around rim with aluminum foil, if it is browning too fast. Serve warm with whipped cream. Serves 8.
The other thing I want to do soon is make this apple pie:
This is William Sonoma's Apple Crumble Pie, and I make it at least twice every fall. It is so easy, and so good! I even have this beautiful Emile Henry pie dish in Pometerra to make it perfect.Here is the recipe for this delicious fall treat:
Ingredients:
Pastry:
1 cup all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
6 Tbs. unsalted butter
2 Tbs. ice water
Filling:
4 Granny Smith apples
2 Tbs. sugar
Topping:
3/4 cup sugar
3/4 cup flour
1/2 tsp. cinnamon
1/4 tsp. salt
8 Tbs. unsalted butter, chilled
Directions:
Pastry:In a bowl, combine flour, sugar and salt. Cut butter into small cubes and with a pastry blender or 2 knives, cut butter into flour until pea sized granules form. Add ice water and mix lightly until dough forms a ball. Wrap plastic and refrigerate for 2-3 hours. Roll out pastry and fit into 9" pie plate.
Filling:
peel, core and thinly slice apples; spread slices on paper towels and pat dry. Place in a bowl and toss with sugar. Fill pastry shell with apples, rounding up in center.
Topping:
Combine dry ingredients in a bowl. Cut butter into small cubes, add to dry ingredients and mix with finger tips until granular and crumbly. Sprinkle evenly over apples. Bake for 15 minutes in a preheated 425 oven, reduce heat to 350 and bake another 25 to 30 minutes until top is golden brown and apples are cooked and bubbly. Cover pastry around rim with aluminum foil, if it is browning too fast. Serve warm with whipped cream. Serves 8.
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