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Saturday, October 9, 2010

Fabulous Fall Foods Friday - Week 3

Cast Iron Apple Pie


5 pounds firm apples (about 8-10)
     - I like to use 2-3 different kinds, and I always use Granny Smith
1/4 cup lemon juice
1 teaspoon lemon zest
1-1/3 cups sugar
2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 400 F

1. Peel, core and cut apples into large chunks
2. In a big bowl, toss apples with lemon juice and zest
3. In a smaller bowl, mix the sugar, cinnamon, nutmeg and salt. Sprinkle over apples and toss to coat
4. Place the prepared crust in to the bottom of a #8 (10") cast iron skillet
5. Dump in the apple filling and dot with 3 tablespoons of butter cut into small chunks
6. Place the top layer of crust and crimp the edges. Brush with half-n-half (or whole milk) and sprinkle with a couple tablespoons of sugar (*raw sugar looks best!)
7. Bake for 40 minutes at 400 and then reduce heat to 325 and bake for 30 minutes longer or until crust is a nice golden brown

Pie Crust

2-1/2 cups white flour
1 teaspoon salt
1 cup cold butter, diced
2 teaspoon sugar
5 tablespoons cold water

Sift flour, salt and sugar together. Cut in cold butter until the dough looks coarse. * A trick my mom taught me was to put the dough in to a tupperware bowl that has a lid, and shake the dough up, instead of cutting it in. It will yield a coarse mixture, without adding any heat from your hands...keeping the butter cold!
Shape the dough in to two balls, wrap and chill for 1 hour.

A little vanilla ice cream on the side....Heaven!

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