Old Fashioned Apple Pie

Since I had so many spare apples lying around, I thought I'd try Michael Smith's Old Fashioned Apple Pie. My mum and I both shared a hand in making this pie. The results were DELICIOUS. It's a simple pie recipe for a very homey OLD style of pie (hence the name). My brother commented that the crust could be a little more pastry-like, but I thought it was just perfect. Very unpretentious.

Tip: Use all 8 apples (I used 6). While some crusts can be thin, get soggy and crumble under pressure, this crust really holds it's own really well.

(PS - This recipe comes from Michael's book, The Best of Chef at Home. I've given this book as a gift for two individuals, but don't actually own it myself. The copy currently in my house belongs to the Oakville Public Library. Anyhow, love, love, love this book. It's packed with simple, healthy, non intimidating recipes that are perfect for weeknight dinners and most importantly, every recipe has a picture. I don't know about you, but I like to know what my dish should look like before I start cooking!)

::: Nathalie

OLD FASHIONED APPLE PIE

Makes 8 slices

FOR THE PASTRY

2 1/2 cups all purpose flour

1 teaspoon salt

2 tablespoons sugar

2 sticks (1 cup) of frozen butter

8 tablespoons ice water

FOR THE FILLING

6-8 Honey Crisp or 12 granny smith apples, peeled, cored and sliced

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons flour

PASTRY DIRECTIONS

1. Whisk the flour, salt and sugar together in a large bowl. Using a standard box or potato grater, grate the frozen butter into the flour and toss lightly with your fingers until it is thoroughly combined. Sprinkle in ice water and mix with your fingers until the dough comes together in a ball. Divide it into two pieces, making sure one half is slightly larger than the other. Wrap in plastic wrap, flatten and chill for at least 30 minutes or even overnight. Resting will help tenderize the pastry and make it easier to roll.

2. Remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable. Lightly flour your hands, the rolling pin, your work surface and the dough. Roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish. Transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.

3. Preheat your oven to 375 degrees.

FILLING DIRECTIONS AND COOKING

1. Toss the apples with the brown sugar, cinnamon and flour. Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. Roll and crimp the edges of the dough together, tightly sealing them. Poke a few vent holes into the top of the pie and place on the bottom rack of oven. Bake for 1 hour, until the crust is golden and juices are bubbling.