The weather around here lately has been well, wet. Everything it seems is soggy, from sweet smelling cedar mulch tossed around the trees, down to my socks on my feet. Not the kind of jogging weather, picnic weather or leisurely outdoor dining weather. Inevitability when people think of Seattle, they think of rain, and well coffee maybe. We have heard it all since moving here, “it rains 9 months out of the year there” “the clouds will make you depressed.” Now there are not many fun and overly exciting things to do in the rain by any means, but we do have one advantage from all you sunnies out there.
Seattle winters graciously give you perfect baking weather. The kind of weather that makes you want to run from the cold moist mess outside to your kitchen; after all it is the warmest room in the house. I love coming home, turning on the oven, flaming up the stove, even if only for a cup of late afternoon tea. This past weekend a bunch of my favorite girls and I did just that, baked to our hearts content. The ladies came over around six with aprons in tow and rolling pins in hand ready to mix up some delicious apple pie. A dear friend of mine is a chef and came along to teach us girls a thing or two about pie. We mixed, rolled, giggled, peeled a bushel of apples, all the while tuning our ears to Ella Fitzgerald Christmas tunes. Thank you Seattle for setting the mood for bake nights.
You need to try this pie recipe, go on, that’s an order! The crust is ever so flaky and slightly sweet. It’s par-baked to perfection, allowing it to set before adding the juicy cinnamon kissed apples, which by the way are drenched in apple cider, swoon! This is my new favorite pie recipe and am willing to bet it will become a favorite of yours as well.
The Best Apple Pie
Recipe from Deadra
- 1 stick cold unsalted butter cut into pieces
- 3-4 T cold water
- 1 1/4 cup unbleached all purpose flour
- 1 1/2 t sugar
- 1/4 t salt
400 oven. It is important the butter is very cold! Place the flour, sugar and salt in the bowl of a food processor (or this can be mixed by hand). Process for about 10 seconds to blend. Add the cold butter and pulse 6-10 times until the flour and butter look like crushed crackers and peas. Transfer to a large bowl and sprinkle a T of water at a time and “fluff” the mixture until it comes together but is not too wet. Knead and chill the dough. Roll the dough and place in pan. Be careful to not pull or stretch the dough as this can cause holes or shrinkage. Pre-bake the crust for about 10-15 minutes until firm to the touch and very so slightly golden brown.
- 6-7 med baking apples (granny smith or something tart mixed with a few sweet)
- 1/3 cup sugar
- 1 T lemon juice
- 1/2 t ground cinnamon
- 1/8 t allspice
- 1/2 cup apple cider
- 1 Large egg yolk
Toss your apples peeled and cored and cut into the sugar, lemon juice, cinnamon and allspice. Heat a pan with a little butter once warm add the apples and let simmer a
few moments. Add the apple cider and cook until the apples are tender. If you have too much liquid and your apples are done remove the apples but leave the liquid and thicken with cornstarch slurry. Cool slightly and add to your prebaked crust. Cover with your remaining pie dough and brush with egg and bake about 15 minutes until top crust is golden.