Thursday, September 8, 2011

Needle, Thread and Apple Pie



It's hard to believe that there are school closings today, and it's due to the heavy rainfall and record flooding we had overnight. Many counties are under a state of emergency. Thankfully, the rain will be tapering off today and there is no significant rainfall for the next week. My heart and prayers go out to those who have flooded homes and businesses.  Our neighbors have lived in their home for 39 years, and the creek has NEVER overflowed. This year, it has overflowed three times.  

With the arrival of September, we anticipate the noticeable change from summer to autumn weather, which means that we may be spending some time indoors, and our thoughts may include sewing projects and crafts and perhaps some baking. 

My first September sewing project was to make a cover for my  Kindle that gets tossed into my purse :-)
I have sewed now and then, and one of my fondest memories is making a king size quilt, three patchwork Christmas tree skirts for gifts, and several pairs of shorts for my son when he was a little guy.

Have you started to crave apple pie? Since the school year is just starting here in New York, I know the teachers will be receiving an apple a day from their wonderful students LOL, and they'll be looking for their apple pie recipes.




I found this recipe about a month ago in the Penzey's Spice Catalog, and have been carrying it around in my purse like it is gold. And I'm sooo glad I baked an apple pie, because as soon as I took it out of the oven, the phone rang. Our wonderful friends wanted to visit, and I was happy to have dessert for them!



Candy Apple Pie (recipe courtesy of Karen found in Penzey's Spice catalog)

Recipe for Karen's Candy Apple Pie
 
"As if apple pie weren't good enough, this recipe has an incredible, delectable topping."


Pastry for 9" double crust pie:

1 1/2 sticks butter, room temperature (3/4 Cup)
1 1/2 Cups flour
1/2 tsp. salt
3-5 TB. milk

Filling:

6 Cups thinly sliced, peeled tart apples, 8 or so (I used Granny Smith)
2 TB. lime or lemon juice (I used lemon)
3/4 Cup sugar
1/4 Cup flour
1 1/2 tsp. cinnamon (I used Penzey's)
1/2 tsp. ground nutmeg (I used Penzey's)
1/4 tsp. salt
2 TB. butter

Topping:

1/4 Cup butter
1/2 Cup packed brown sugar
1 tsp. pure vanilla extract
2 TB. whipping cream (I used Half-and-Half)
1/2 Cup chopped pecans

Preheat oven to 400°. For the filling: In a bowl, toss the apples with the lime or lemon juice. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the apples and toss to coat. Line a 9" pie plate with the bottom crust pastry. Add the filling and dot with a little butter. Place the top crust over the filling. Trim the crust, seal and flute the edges. Cut slits in the top crust and bake at 400° for about 40-50 minutes, until the crust is golden brown and the apples are tender. Meanwhile, make the topping. Melt the butter in a saucepan, stir in the brown sugar, vanilla and cream. Bring to a boil, stirring constantly, roughly 5 minutes. Remove from the heat and stir in the pecans. Pour over the top crust when the pie is done and bake an additional 3-4 minutes. It helps to place a pan on the rack under the rack the pie is on to catch any topping that drips off.

Crust:

Using a fork or your fingers, mix the butter with the flour and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. You may not need all the milk. Divide the dough in two pieces, one a bit bigger to be the bottom crust. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes, which is about as long as it takes to peel and chop the apples. Dust tabletop with flour before gently rolling out crust.

With this post, I am joining Foodie Friday.
Thank you for stopping by!

Debbie


Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

4 comments:

  1. Luckily, even with all our rain there has been minimum flooding in our area. The apple pie looks amazing and as soon as I go for my annual apple picking day this will be on my table

    ReplyDelete
  2. We've been very lucky this go round, no flooding and we still had power! Lucky friends, that pie looks amazing. Love the Kindle cover, owls :)

    ReplyDelete
  3. I can't imagine all the rain the east coast has been getting and it's still dry as a bone here!

    Love your Kindle cover, Debbie, and that pie with pecans looks absolutely delicious!

    ReplyDelete
  4. The rain has been terrible this year. Your apple pie makes us look forward to the lovely days of fall. Having an apple orchard, I am always on the lookout for a good apple recipe. Thank you for giving me an excellent new one to try.

    ReplyDelete

I'm so happy you decided to stop by my blog. Please leave a comment as I enjoy hearing from each and every one of you!

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