Thursday, September 20, 2012

Apple Crisp Pie

My mouth has been watering for fall food flavors since August! I've been waiting patiently to make apple pie for weeks! I finally decided it was a good time to buy some apples for this tasty treat. My boyfriend and I made sure to buy the best of the best apples for this recipe. The only place to go for those, is the Madison Farmers' Market! The absolute best stand for apples has to be Ten Eyck Orchard. That is where these honeycrisp apples are from. We decided on honeycrisp instead of a more traditional baking apple because we wanted extras to snack on. 

This was the first time I ever made pie, and I have to say I coming into it I was nervous but quickly found out making this was as easy as, well, pie. I was extremely nervous to make homemade crust. You have to do everything just right otherwise it is not flaky enough. Most people just skip it entirely and by store bought crust. I'm glad I didn't! The recipe I have for the pie crust was very simple and it was very delicious! It went perfectly with the apple crisp center. As for the meat of the pie, it is very simple. Besides the labor put into peeling and cutting 10 apples, it is a cinch!

This apple crisp pie is sweet and savory. Don't be nervous when the first piece taken out of the dish reveals a lot of juice. My honeycrisp apples were very juicy and left a pool. This is yummy to drizzle on top of your helping! Apart from the delicious apples and cinnamon, the crust and topping add a crunch! It is the perfect combination of apples and crisp that can be enjoyed warm or chilled.

Apple Crisp Pie with Homemade Pie Crust

Pie Crust
from Williams-Sonoma

1 1/4 c. flour
1 Tbsp. sugar
1/4 tsp. salt
1 stick cold to frozen butter
3 Tbs. very cold water (I measured my water out into a small cup, then I placed it into a bowl of ice)

1. Mix flour, sugar and salt in a large bowl.
2. Cut the butter into small chunks and place into bowl. With a pastry cutter, get the butter incorporated into the dry ingredients. Use knives or a fork if you do not have a pastry cutter.
3. Add the cold water and mix with a fork until the dough pulls together. I actually needed about a tablespoon more of water to get all the ingredients to stay together.
4. Place dough ball onto a floured surface and roll out using a rolling pin. Sprinkle flour on the rolling pin or dough if it sticks. Roll out until it fits into a 9-in pie pan.

Mrs. Mohoney's Apple Crisp 

10 apples
3/4 c. white sugar
3 tsp. cinnamon

For the Topping:
1 1/2 c. white sugar
1 c. flour
1 stick butter, softened

1. Peel and cut apples into tiny pieces
2. Mix apple pieces, sugar and cinnamon into a large bowl, making sure the apples are evenly coated.
3. Place mixture into a pie shell or for simply apple crisp, place in a buttered 8x8 baking dish.
4. Mix the topping ingredients together until it forms little pea sized balls.
5. Sprinkle on top of the apple mixture.
6. Bake at 375 for about 35-40 minutes.
7. Enjoy!

1 comment:

  1. This looks delicious! I've always been nervous about making my own pie crust, but I think I'll give this recipe a try. Thanks!



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