One of the beautiful things about fall are all the fresh apples.  With that in mind, I decided to partake in one of the seasons most liked activities, apple picking.   While apple picking in Colorado was a bit of a different experience than that of New England, it was fun nevertheless. 

Apple picking naturally lead to one thing, my first attempt at making homemade apple pie.  I must say this pie was a huge hit.  Last night, I shared it with some friends in town from San Francisco.  I decided it to name this post after their company, Pie Digital their logo being ‘easy as pie’ (based on last night’s pie eating, it only seemed right). 

As for the pie, I think next time I would cut the apples into bigger slices and use some additional varieties.

Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
1/2 cup (1/2 stick) butter-flavored shortening, chilled and cut into 1-inch pieces
1/4 to 1/2 cup ice water

Apple Filling
2 1/2 pounds (about 6 large) apples, peeled, cored and sliced 1/4-inch thick (about 8 cups sliced)
1/4 cup granulated white sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch

Directions:

1) In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature

2) In a food processor, place the flour, salt, and sugar (for the pie crust) and process until combined. Add the butter and shortening and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream through the feed tub until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

4) After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12-inch circle. Fold the dough in half and gently transfer to a 9-inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

6) Place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup of juice. Pour collected juices and the 2 tablespoons of unsalted butter into a microwave-safe bowl. Microwave on high for 6-7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.

7) Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.

Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

9) Preheat the oven to 425 degrees. Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

10) Set the pie on the stone or pan and bake for about 30 to 40 minutes or until the juices start to bubble through the slits and apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

11) Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.   Serve with good vanilla ice cream.  Store at room temperature for 2 to 3 days.