I hope you all have a wonderful thanksgiving! I just thought I would share my most treasured thanksgiving treat, in celebration of this very special holiday.
There is something about apple pie that just makes my heart melt. It could be the smell of cinnamon, and apples when it first comes out of the oven or it could be the delicious sweet-tart taste of the apple that comforts my soul.
Apple pie brings all the comforts of home wrapped into one mouth watering package. It reminds me of our love for one another. It symbolizes family time, and memories of Mom.
Organic apple pie is a treat the entire family can savor. It is a must have staple for any thanksgiving menu. Happy Thanksgiving!
1 recipe double crust, refrigerated
8 cups peeled, cored, and sliced organic apples
1/2 cup firmly packed organic light brown sugar
1 tablespoon fresh organic lemon juice
1/2 teaspoon ground organic cinnamon
1/4 teaspoon ground organic nutmeg
2 tablespoons cold unsalted organic butter, cut into little pieces
Organic granulated sugar
Follow the directions carefully for the best results!
1. First prepare the pastry and refrigerate for about 1 hour, until firm enough to roll.
2. On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a rolling pin sprinkled with flour. Put the pastry over a 9-inch deep-dish pie pan. Then center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it too much, and let the overhang drape over the edge of the pan. Then put it in the refrigerator. Preheat the oven to about 400 F.
3. While the pie shell cools off, make the filling. Combine the organic apples, brown sugar, lemon juice, cinnamon, and nutmeg in a large mixing bowl. Toss well to mix. Set these aside while your roll the top pastry.
4. Then on another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands gently. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
5. Lightly moisten the rim of the pie shell with a pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press on the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
Make several 2-inch-long slits in the top pastry all over the pie. The bottom of each slit should just reach the edge of the pie. Lightly brush the top pastry with organic milk and sprinkle with organic granulated sugar.
6. Place the pie in the oven and bake for 30 minutes. Then remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to around 375 F. Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices brewing on the top of the crust.
7. Put the pie to a cooling rack and let cool for at least an hour before slicing. If you don't use any thickener in a pie, it's best to let the pie cool to room temperature before slicing it. Or if you like your pie hot out of the oven serve it right away. The only difference is that it will be a bit juicy, but it's still wonderful either way.