Apple Pie

Apple picking again, this long weekend!  For those of you who don't know about my passion for apple picking are in for a treat with this new recipe!  We combined cortland and macintosh apples but you can use any good bakng apple that you usually use.  This is an older recipe that my mom has been using since I was born, and probably much before then as well.  It comes from The Good Housekeeping Illustrated Cookbook. It is probably the best cookbook hands down for traditional cooking.  Our copy is well worn, having it since 1980, it should be. 

Now this recipe, I will not ever change, try to sub the necessary fat, exchange whole wheat flour or anything else.  You can if you want to but this is the best, no substitutions.  So, if you do, don't say I didn't warn you!

For the crust:
2 cups all purpose flour
1 teaspoon salt
6 tablespoons Crisco
6 tablespoons butter
5-6 tablespoons or more of ice cold water

(It's important that all ingredients are cold for this to come together properly.  I suggest putting the Crisco in the fridge or freezer for a few minutes before starting it.)

In a medium bowl, measure out flour and salt.  With a pastry blender or 2 knives, cut Crisco and butter into the flour until the mixture looks crumbly.

Sprinkle in cold water, a tablespoon at a time, mixing gently with a fork until the dough just hold together.

Shape into a ball and divide into two equal portions.

Take one dough ball and roll out on a flour surface until large enough to cover the bottom of the greased pie plate. Trim off extra overhanging dough.  Fill with the pie filling.

Roll out other dough ball and repeat process for making the top pie crust.   Make sure to seal the crust by folding around the edges and pressing in with a floured fork. 

Slit holes in the top, Brush with milk or cream and sprinkle with sugar.  Bake according to directions of the pie recipe.

For Blueberry Apple Pie Filling:
2 pie crusts
2/3 to 3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1-2 teaspoons lemon juice
6-7 cups thinly sliced, peeled, and cored cooking apples
1 tablespoon butter
3/4 cup blueberries, fresh or well rinsed frozen
milk

Preheat oven to 425.

Combine sugar, flour, cinnamon, nutmeg, lemon peel and juice, apples, and blueberries in a large bowl.  Mix until well incorporated. 

Dish into pie crust. Cut up butter into small pieces and sprinkle over top of filling.  Top with second pie crust.  Slit top crust and brush with milk and sprinkle with sugar.

Put in the oven and bake for 30 minutes.  After 30 minutes, lower oven temperature to 375 and bake for another 40 minutes or until golden brown and syrup has a thick consistency.

Awesome Apple Pie Muffins

Fall is, by far, my favorite season all year.  Everything about it makes me happy.  Being a sophomore in college in an exceptionally pretty area of New Hampshire is one of the best ways to enjoy the changing weather.  Leaves are beinging to change and though it's raining, it cannot dampen my spirits about the beauty of fall.  One of my favorite activities in all of life is apple picking.  There is simply nothing I can complain about when it comes to the sweet smell of apples in the orchard or the juicy crunch of the first bite! And apple cider; liquid happiness. No contest! It has always been a family tradition and am I happy with just one apple picking weekend? Of course not! At least two or three weekends every fall have to be somehow related to apple activities; preferably more :)

A local apple orchard in full swing as you can see! Just the perfect image of fall!

So the first thing I made with some of these delicious apples were muffins to take back to school with me!  Delicious and warm way to start off a day!

Apple Pie Muffins

Topping

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

Muffin Batter

3/4 cup packed brown sugar
1/3 cup vegetable oil
1/2 cup applesauce
1 egg
1/3 cup oats (optional)
1/3 cup golden raisins (optional)
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
2 1/2 cups all-purpose flour (or half whole wheat and half regular)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced firm tart apples

Preheat the oven to 350 degrees. Line a muffin tin with muffin liners or spray with Pam, either way works (but liners are more colorful). 

Mix topping ingredients together and set aside.

In a large bowl mix together the brown sugar, vegetable oil, applesauce, egg, and vanilla. In another bowl, mix oats, flour, baking soda, salt, and cinnamon.

Alternate mixing in buttermilk and the dry ingredients to the wet.

After combined, fold in diced apples and raisins.

Scoop batter and fill to the top of the muffin liners.

Sprinkle the yummy topping over all muffins evenly.  Be generous :)

Bake for 20-25 minutes or until you can insert a toothpick and it comes out clean.

Let cool for 5-10 minutes and enjoy!

Just a note:  The origional recipe did not call for oats or raisins so they are completely optional but delicious! You could also add any nuts you may like as well!

Recipe was based off a recipe by another blogger, a personal favorite of mine and I highly recommend her!
The Hazel Bloom