Tuesday, October 18, 2011

apple picking

OK, I'm just going to say it... This was my first adventure to Julian, Ca! Oh my gosh it was amazing!  We did get very lucky... Last weekend was the last week of picking for the season. Thank God we got to do it... The kids loved it! I will never forget this outing. It was so peaceful {besides me getting carsick} & serene. Even though it was scorching hot, we didn't mind it at all. Life seemed so simple in Julian.  I've gotta admit It felt good to go slow & enjoy my family... 
Now, if I only can  turn this bag of apples into this tonight warm apple pie!  I'll will be a superstar in my kids eyes! It's all about positive thinking!

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling

6 tablespoons unsalted butter, room temperature

1/4 cup packed light-brown sugar

3/4 teaspoon salt

1 recipe Our Favorite Pie Crust

2 tablespoons fresh lemon juice

4 pounds Granny Smith apples (8 to 10)

1 cup granulated sugar

1 cup raisins

1 teaspoon ground cinnamon


1.Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.

 2.On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.

3.Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

4.Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.


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