First day of Fall – spiced apple pie time!

Apple pie-Sept2014-5So, Fall has finally arrived. Cooler temps, crunchy leaves, intense blue skies, vibrant colors, and apples, apples and more delicious apples…so it is definitely time to break out the rolling pin and have some autumnal goodness.

Now, did you know that the Scots Irish are said to have introduced Apples to the Americas when they first landed in the Londonderry, New Hampshire? Yet, what could be more classically American than an apple pie and to what credit to the Ulster Scots?  I gladly tell ye now!

Known as apple tarts in Northern Ireland, now is the time to start stocking up the freezer as Fall apple harvest is beginning and we always enjoy in season produce, right?  A wee reminder though, when freezing pies, do not slit the top of the crust or bake; wait until you are ready, then prepare. Not a weight watchers recommendation by any means but it is always best served with fresh whipped cream, and why not…after all it’s the first day of fall, so enjoy!

Apple pie-Sept2014-2

(Basic crust recipe)

• 8 oz. (2 cups) all-purpose flour
• pinch salt
• 6 oz. (¾ cups) shortening
• 7 Tbsp. iced water
• beaten egg and milk (to glaze)
• 1 tsp granulated sugar (to dust)


(Apple pie filling ingredients)
• 4 large tart apples (5 cups pealed, cored, and thinly sliced)
• 1 Tbsp. lemon juice
• 2 Tbsp Kerrygold Irish butter (melted)
• 5 ¼ oz (¾ cup) fine granulated sugar
• 3 Tbsp. all-purpose flour
• ½ tsp. cinnamon
• 1/8 tsp. nutmeg
• good pinch ground cloves
• dash of salt
• 1 Tbsp granulated sugar (to sprinkle over baked crust)

How to make it:
1. Using a pastry cutter or food processor combine the flour, salt and the shortening by pulsing together for about 12-15 seconds or until the mixture comes together. Add the ice water until the mixture comes away from the sides of the bowl.
2. Cut the dough in half with a knife and work each piece with palm of your hands to make two circular balls. Gently press down using the palms of hands to form two circular discs. Refrigerate for 30 minutes to allow the dough to rest.
3. Next, prepare the filling by tossing the prepared apples in lemon juice and melted butter. Stir in the sugar, flour, cinnamon, nutmeg, cloves and salt.
4. When ready, roll out the first pastry ball on a lightly floured surface using a floured rolling pin to form a 12” circle. Gently ease the pastry into a 9” pie plate, folding any excess pastry under and trim.
5. Fill the pastry with the prepared apple mixture.
6. Roll the remaining pastry ball to form another 12” circle and place it on top of the fruit, folding any excess pastry under and then trim with a sharp knife. For a fluted edge place your thumb against the inside of the pastry and press the dough around the thumb as if to pinch, using the other thumb and index finger or a fork to seal the edges. Cut a generous slit in the center to release air during baking.
7. Brush with a little beaten egg and milk.
8. Bake at 350° F on a foil-lined baking sheet (in case of juice spilling) for 50 minutes. Sprinkle with a little granulated sugar.

Judie the Irish Foodie


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