Greetings fellow bloggers and readers. I would like to take this opportunity to thank you for following my blog, it has been an enormous enjoyment. As you may recall, my life has taken a bit of a turn and I’ve been working hard to get into the food styling arena but it’s a long process so I’ve been considering other opportunities along the way. You may not know but I have been sewing for many years and have even sewed a girlfriends wedding dress once! I have opened an Etsy store called Cozy Casuals and hope that you will be able to drop by and take a look. I’m sewing hand made, comfortable tunics for women and I will be expanding my line to include girl’s tunics as well as bathing suit cover ups! I will continue to to follow my dream of becoming a food stylist, but I’ll be sewing in my down times!
Fruit pies have always been JT’s family’s favourite so, I usually make a fruit pie for them. When we had this group over in January for our Re-Do Christmas dinner I had made a lovely apple pie and JTs 90-year old father loved it so much he asked for seconds, so I decided to make the same pie again. The original recipe is from my trusty Five Roses Cookbook.
Traditional Deep Dish Apple Pie
Makes 1 double crust, deep dish pie.
- 2 cups AP Flour
- 1/2 tsp salt
- 1/4 baking powder
- 1/2 cup unsalted butter, very cold
- 1/4 cup vegetable shortening, very cold
- 8-9 tbsp ice cold water
- 8 apples, washed, peeled and cut into cubes
- 1/4 cup fresh lemon juice
- 6 tbsp brown sugar
- 1/3 cup AP flour
- 1 tsp cinnamon
- 1/4 tsp all spice (omit if you prefer)
- 1/4 tsp ground cloves (omit if you prefer)
- 1/4 tsp salt
- Add the flour, salt and baking powder to a large food processor fitted with the metal blade, pulse a few seconds to mix well.
- Cut the butter and shortening into small cubes and add to the flour mixture, pulse until you achieve a coarse texture. Add the ice cold water little by little until the pastry forms a ball.
- If your home is warm you may wish to refrigerate the pastry for 30 minutes, if not then divide it into two portions and roll out the top and bottom of the pie. If desired, cut shapes out of the top crust with a decorative cookie cutter, I used flowers for spring!
- Preheat the oven to 180°C or 350°F.
- In a large bowl add the apple cubes and toss with the lemon juice.
- In another bowl, add the brown sugar, flour and spices and mix well (I do this in my mini food processor). Sprinkle over the apples and toss to coat evenly.
- Add the apples to the bottom of the pie crust and spread out. Top with the top pastry and trim off excess edges. Use these trimmings to make your decorative edging on the pie, or not.
- Bake for 60-70 minutes or until apples are skewer soft. You may need to cover the crust edges with foil if it’s getting too brown as it bakes.
- Serve warm.
- Cut a small triangle of parchment paper that you will slide under the bottom crust (between the pan and the crust), making sure a little is sticking out at the edge. This parchment will be your first piece of pie. When you cut your first piece of pie, make sure you cut where you put the parchment triangle is and use the parchment triangle to help lift the first piece out. Works like a charm!
- Always bake your pie on a parchment lined cookie sheet so when it bubbles over, it won’t make a mess of your oven or your cookie sheet.
- You may need to cover the pie edges with foil to prevent burning.
- You can add raisins or currants to make this even more festive.
- This pastry is very rich so I have intentionally omitted putting little pats of butter under the top crust, but be my guest and add it if you prefer.
- We love to serve this pie with some extra old Balderson Cheddar Cheese.