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Apples, Apples Everywhere!
Date: Oct. 9th 2007
Category: Pies and Tarts
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To be sure, one of the highlights of the fall are apples. I could go on and on about the beauty of this fruit (and yes … of course … the temptation of it all), but I’m sure you all know that there’s not much better than a juicy, crisp apple.
While we enjoyed our mini pumpkin cheesecakes for Thanksgiving dessert, we also enjoyed one of the best and easiest apple pies that I’ve ever made. It’s a favourite of mine and what would dessert be if you didn’t make your own personal favourites … especially when you’re the baker!
This is a pie that can showcase the beauty of any apple you choose, although my personal favourite is the Royal Gala. The crust is a cinch to make. While I prefer all butter crusts this one is a bit sturdier thanks to a mixture of butter and vegetable shortening. There’s a hint of orange, a sweet crumb topping and a surprise.
What’s a bite of apple without a surprise?!
Ciao!
Cream Puff’s Apple Pie
Note: This is a very forgiving pie so feel free to use any crust you like, including a favourite one if you have it. I usually make this with Royal Gala apples but you can use whatever apples you wish.
For the crust:
3 cups all-purpose flour (plus extra for dusting)
1 tsp. salt
1/2 cup unsalted butter, cold and cut into very small pieces
1 cup vegetable shortening, cut into small pieces
1/2 cup to 1 cup ice waterIn a large bowl, combine the flour and salt.
Add the butter and shortening and with your fingers, gently begin working the fat into the flour mixture. Rub the butter and shortening into the flour until you have a mixture that is very coarse and looks like large flakes of oatmeal.
Begin adding the ice water by adding 1/2 a cup. Start gathering the dough into a ball. If it comes together, you can turn it out onto a well-floured surface. If not, add a bit more water (a tablespoon at a time) until it comes together.
Turn it out onto a well-floured surface and knead lightly 2 or 3 times, until it comes together into a ball. (Do not knead the dough for too long or it will be tough!). Wrap the dough in plastic and refrigerate for at least 30 minutes, but you can refrigerate it for up to 2 or 3 days.
This one recipe will yield two single 9-inch pies or one double 9-inch pie.
For the filling:
6 or 7 apples, peeled and sliced into 1/4-inch slices
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tbsp. finely grated orange zest
2 tbsp. Grand Marnier
1/4 cup butter, cut into small piecesCombine all the filling ingredients (except the butter) in a bowl and mix well. Set aside.
Remove the dough from the refrigerator and divide in half. Put half in the refrigerator for another pie.
Flour a work surface and gently roll the dough into an 11-inch round (it should be about 1/8th to a 1/4-inch thick). Use a light touch with the dough as you don’t want to overwork it.
Transfer the dough to a 9-inch pie plate or pie tin. Trim the excess dough and crimp the edges decoratively or simply roll them under so that you have an even edge.
Take the prepared filling and pack it into crust. Dot the filling with the butter and then put the pie in the refrigerator for 30 minutes.
For the crumb topping:
1 cup flour
1 tsp. cinnamon
1/4 cup white sugar
1/4 cup butter, cut into small piecesPreheat the oven to 375 degrees F.
While the pie is in the refrigerator, mix all of the topping ingredients together, rubbing the butter into the flour/sugar mixture until you have a very crumbly topping.
Once the pie has chilled, sprinkle the topping evenly over the pie.
Bake the pie in the centre of the oven on a baking sheet to avoid any spills. The pie usually takes about an hour and ten minutes to an hour and fifteen minutes. It’s done when the crust and topping are golden and the apple filling begins to bubble through the topping.
Let cool for at least 30 minutes for slicing and serving.
Enjoy!
Ciao!
apples
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10/9/07 at 7:52 pm
Oooh, I like the sounds of Grand Marnier in pie!
10/9/07 at 8:26 pm
mmm apple pie, I’d like a piece with some vanilla ice cream please!
10/9/07 at 11:20 pm
The pie looks delcious with the crumb topping!
10/10/07 at 12:56 am
It looks sooooo good!!!
10/10/07 at 3:35 am
OMG this will be a MUST MAKE for sure.. I’m all about apples in the fall.. I can’t wait for apple cake with warm cinnamon sauce, apple crisp, apple brownies and now this gorgeous pie!
It’s as beautiful as it’s creator =)
xoxo
10/10/07 at 5:29 am
Just a beautiful classic. Makes me want a piece right now.
10/10/07 at 5:51 am
I gotta try this –it looks fabulous!!! I can almost taste the different flavors:-)
10/10/07 at 7:19 am
I am going to the farmer’s market on Sat. so I will stock up on apples so I can try your pie. The crumb topping is a nice addition! Looks yummy!
10/10/07 at 7:30 am
That sounds almost perfect. My family is going to love it!
10/10/07 at 7:55 am
Streusel or crumble topped pies are the best!!! I am pastry challenged so rarely make pies but I did make an exception for Thanksgiving. Your apple pie and photos look amazing as always. Truly an inspiration!
10/10/07 at 9:22 am
Yum! Orange! What a great addition! I bet cranberries would be wonderful too. Thanks! I love apple seaon!
10/10/07 at 9:36 am
Apples are pretty awesome. I’m glad they get the respect they deserve come autumn time. Great looking pie Ivonne!
10/10/07 at 10:26 am
Love the idea of using Grand Marnier and grated orange zest. As soon as I can button most of my slacks again (it’s been a heavy-eating summer) I’m making this,
10/10/07 at 1:23 pm
Apple pie - the best pie in the world! A scoop of vanilla ice cream with a slice (or two) please!
10/10/07 at 3:14 pm
I have never met an apple pie I didn’t love, and I think I could fall in love with this one in no time!
10/10/07 at 4:53 pm
Yup, apple crumble pie is where I go when I make pies! Looks good!
10/10/07 at 5:04 pm
What a lovely pie. grand Marnier and orange zest would perk up any apple pie. Great idea!
10/10/07 at 5:09 pm
I eat at LEAST two apples everyday, all year round - so you can imagine how thrilling it is for me to enjoy FRESHLY-PICKED apples right now!! mmm, what a delectable-looking apple pie - perfect for an autumn treat :0)
10/10/07 at 6:05 pm
Never too many apple pie recipes and this one sounds fabulous … looking forward to trying it soon. Thank you.
10/10/07 at 6:52 pm
That looks really good. I really am going to have to get started baking with apples.
10/10/07 at 7:36 pm
I love apple pie and yours looks sooo delicious! Baking a good pie is still a challenge for me but I will definitely try this recipe once I get my kitchen renovation is finished!!
10/11/07 at 12:26 am
Hiya,
this looks wonderful! I so miss thanksgiving…. it is not a Swiss celebration and though I improvise each year (don’t get me started about the drama of finding a proper sized turkey here in Oct….) it is never quite the same as in Canada. I just received a bag full of boscop cooking apples and will try making your pie
10/11/07 at 12:42 am
Grand Marnier is a great touch, lovely pie.
10/11/07 at 3:07 am
Adoro le torte di mele… l’abbinamento con la cannella poi è perfetto. La proverò!
Ciao.
10/11/07 at 7:49 am
What could be better than a homemade apple pie? Not much! This looks amazing, Ivonne…just beautiful.
10/11/07 at 8:50 am
This looks absolutely delicious - the wonderful thing is, that since I live in the states now, I can save up all the thanksgiving recipes and use them in November….or just “test” them out now. You know. Just to be sure.
Picked up a big bag of local apples in deleware this weekend - now I know just where they’re going.
10/11/07 at 4:26 pm
This looks fabulous, especially with the Grand Marnier as flavoring and fresh apples from a local farmer. How can you go wrong? I think I’ll test it out before U.S. Thanksgiving. (And eat it all myself.) Thanks!
–Robin (Bumblebee)
10/11/07 at 6:16 pm
Hello fellow Torontonian! Apple pie for breakfast, lunch, and dinner! I’ll eat it anytime day or night! I will definitely give this recipe a go. This is my first rendevous with your blog and I’m loving every minute of it. Pics are gorgeous. I’ll be a reader for life.
10/12/07 at 7:41 am
[…] at http://creampuffsinvenice.ca/2007/10/09/apples-apples-everywhere/ delivered by […]
10/12/07 at 6:36 pm
Ooo I’m with Brilynn, love the Grand Marnier addition.
10/14/07 at 11:26 am
Delicious..the photo as well as the addition of Grand Marnier!
Ronell
10/14/07 at 2:38 pm
This looks wonderful! Perfect for this time of year. Yummo!
10/15/07 at 12:30 pm
Wow, that is a great looking apple pie. I am going to try it this weekend. I much prefer the crumble topping on an apple pie than a plain top crust. It’s much prettier and much sweeter! Thanks for the recipe.
10/19/07 at 7:55 am
[…] seeing Ivonne’s post on apple pie for Canadian Thanksgiving (a real downside to moving back to the U.S. is having only one […]
04/12/08 at 11:40 am
[…] Apples are also a hot topic now, being as they are in season, and Elizabeth from Blog From our Kitchen writes about an apple-picking trip, while Ivonne at Cream Puffs in Venice works her pastry magic on a gorgeous apple pie. […]