American as Apple Pie Recipe

Sometimes I add a handful of cranberries. They add a little ruby red bite of tartness.

Sometimes I add a handful of cranberries. They add a little ruby red bite of tartness.

I bake pies! Fruit pies are my favorite desserts. I use Martha Stewart’s pie crust recipe because, I remember it and it always comes out flaky. Making the crust in the food processor is so simple. The fillings are simple fruits with sweet sugar, spices and a little flour or cornstarch to thicken the juices. Easy as pie!

Beautiful old apple tree

Beautiful old apple tree

Basic Pie Crust from Martha Stewart.com

Ingredients - Makes one 9’ Pie with top and bottom crust

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Martha’s Directions

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

4. Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Apple Pie with a rustic fold over crust and a cluster of leaves.

Apple Pie with a rustic fold over crust and a cluster of leaves.

Apple Pie Filling

Ingredients

4-5 Medium Apples - peel, core and slice firm tart apples
1/3 cup Sugar
2 tbsp Lemon juice
2 tbsp Flour or cornstarch
2 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of Salt
2 tbsp Butter

Directions

Toss the apples in lemon juice then add all of the ingredients, except butter, and mix to coat the apples. Put the apple mixture in the pie unbaked pie crust and dot with butter. Place the top crust to cover. Pierce a solid crust to let the steam out. Brush the top with milk or an egg wash then sprinkle with sugar.

Bake in a 375 degree oven for 1 hour or until the crust is golden brown.

Apple Chutney – spicy + sweet

Peeled tart green apples -

Peeled tart green apples -

Chutney is a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. You can use this Indian condiment to add a spicy complex favor to many dishes. It can be made with fruits like apple, pear, mangoes, apricots and tomatoes.

I used the recipes from The Joy of Cooking and The Enchanted Broccoli Forest to make this batch, because right now I have apples. I adapted the recipes to my tastes. Additionally, there are many recipes are available on-line.

I received a copy of  The Joy of Cooking  from my Sister-in-Law Peggy in 1993 it’s decorated by my Niece Emily

I received a copy of The Joy of Cooking from my Sister-in-Law Peggy in 1993 it’s decorated by my Niece Emily

Ingredients

3 lbs, Apples peeled, cored and cut into a ½-inch dice
2 medium onions, chopped
1 cups Apple cider vinegar
1 cup sugar
1/2 cup raisins chopped - golden or currents will all work, too
2 tbsp freshly grated ginger
1 tsp Cloves powder
½ Red pepper flakes or to taste
½ teaspoon mustard powder

Directions

Chop the apples and onions so that they are about the same size. Put everything in a Crock Pot on high for 1 hour stirring occasionally. Then on low for about 4 hours. Ladle into jars and water bath 10 minutes or refrigerate.

Apple Chutney 2018 - An abundance of worm-free apples is helping store apple preserves like Chutney and  Apple Butter (my recipe here )

Apple Chutney 2018 - An abundance of worm-free apples is helping store apple preserves like Chutney and Apple Butter (my recipe here )

Delicious when serve with fish, pork or chicken. Add a teaspoon to any oil and vinegar salad dressing for tasty treat. Serve on a crudité or cheese platter. Chutney goes well with brie and crackers.