1. How is it November 8th already? On the plus side, it is still technically less than a month since I’ve last blogged.
2. I’m stuffing my face with a way too hot puffy peanut butter chocolate chip cookie and I don’t care.
3. I think I might finally be a real person again this week. Last week was a complete and total blur in my head because of school and work. I barely remember how I got from Point A to Point B in most cases. (watch out if I’m on the road! ha)
4. It’s my birthday two weeks from tomorrow. I’m not very excited. Are all birthdays downhill after twenty-one? Not that I went wild and crazy on my last birthday, but I think I’m supposed to be an adult or something now? Um yeah, call me when I stop living at my parents house and don’t call my mom on the verge of tears because I can’t make a decision about a shirt to buy at the mall.
5. I wish I had more exciting things to tell you, but I don’t. I’m slowly turning into a grandma at age 21, all I need is an early bird dinner special most nights and a bedtime of 7PM. I also hang out with a my cat a lot, but that might qualify me as a crazy cat lady.
6. This apple pie is amazing. Make it because its totally worth the work and you’ll thank the apple pie gods that it was developed.
Perfect Pie Crust
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes to an hour.
2 to 3 large Granny Smith apples (about 2½ pounds)
3 to 4 large McIntosh apples (about 2 pounds)
½ cup granulated sugar
¼ cup brown sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream
1 cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
½ tsp. cinnamon
8 tablespoons unsalted butter, melted (1 stick)
Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.
Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.
For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, brown sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.
Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the pre-baked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
For the streusel topping: Combine the flour, cinnamon and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
**Note – this recipe actually makes two pie crusts and you only need one, so I’m sure you could just cut the ingredients in half if you don’t want to make two!
So I’m beyond exhausted right now. I think I’m ready to curl up in a ball and go to bed, but I’m waiting for this batch of cookies I’m baking to be finished.
I know, I’m insane.
I hope you all are enjoying fall, have a great week ❤