This week we’ve had some perfect weather, relatively warm, but crisp. You breathe in, and it just makes you feel good. So to match our lovely fall weather, today we’re bringing you a fall treat to match (and the principle ingredient can come from our local Farmers Market). So what’s perfect for Autumn, warm but crisp, and makes you feel good when you smell it?
Why, apple pie, of course!
Of course, you can pick up some great pies over at the Atwater’s stand, but I suggest you pick up some delicious honey crisp apples at one of the many vendors at the market and use them in the following recipe (my favorite!)
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
- Measure the flour, sugar and salt togetherl. Stir to combine.
- Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don’t over mix them.
- Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
- Turn the dough onto a lightly floured surface, knead it together, then divide in half.
- Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
- Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter.
- Put the circle in a 9″ pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
- Add filling (see below)
- Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
1/3 cup white sugar
1/3 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
- Heat oven to 425 degrees.
- Peel, core and slice the apples. Try to keep the size of the slices even.
- Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
- Stir in apples.
- Pour into pastry-lined pie plate.
- Dot with margarine.
- Cover with top crust and seal the edges. Cut slits in the top.
- OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
- Remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
This has been my favorite apple pie recipe for a long time — why don’t you give it a go, and let us know what you think? Do you have a favorite recipe that’s different than this classic?
The FRESHFARM farmers’ market on Foggy Bottom runs from April 1st to November 25th. Check it out on Wednesdays from 2:30pm to 7pm, located on I St between 24th St NW and New Hampshire (right by the FoBo metro). Find out more at their site.
Eatin’ Fresh! is a weekly series covering different stands and items at the FoBo Farmers’ Market — want us to cover something in particluar? Let us know in the comments!