In my 20's, two of my dearest friends would come over every fall for apple day. We learned early on that apple picking and apple baking had to be on two separate occasions. While apple picking was fun together, we realized it was the apple baking that we truly enjoyed with one another. So, they would arrive promptly at 10 am at my urging to find me in my true state of running late and still trying to get organized. Everyone would bring their own apples, core ingredients, and baking dishes and we'd get to work.
Back then I made quite the process over making the crust - and I was just using Jiffy! The years have passed and apple day has morphed into our homesteading lifestyle, with Mitch artistically maneuvering the snazzy apple corer and peeler these two dear friends gave me at my wedding shower. Transitioning from Jiffy to homemade crust was met with over a handful of failed crust formations. But, trial and error prevail and I am pleased to share...
makes 2 filled pies, 4 bottom crust pies
- 2 1/2 cups (1/2 cup whole wheat, 1 cup all-purpose, 1 cup pastry) plus extra for rolling
I prefer King Arthur Flour from Norwich, Vermont or Nitty Gritty Grain Company from Charlotte, Vermont
- 1 tsp small grain sea salt
- 1 cup chilled butter (I mostly use Cabot, but prefer the raw milk butter sold at Hollister Hill Farm in Marshfield, Vermont - just up the road and voted Best Farm Bed & Breakfast in Yankee Magazine, 2015)
- 1 tbs apple cider vinegar (next year we will hopefully be making our own from our orchard!)
- 6-8 tbs ICE water
Combine flours and salt in large bowl. Cut in small bits of butter and rub into flour until it looks like cornmeal. Drizzle with vinegar and 4 tbs water and work to form into two balls. Drizzle additional individual tbs of ice water (keep ice cubes in it so it stays chilled) until dough is elastic, moist, and not crumbly. Wrap in two or four balls and chill an hour, overnight, or wrap further to freeze.
- Separate dough balls so bottom crust ball is slightly larger
- Roll bottom dough ball with all-purpose flour into crust to extend length of pie pan walls
- Gently place into coconut greased pie pan
- Combine 6-8 peeled, cored, sliced apples (we use the vintage apples from our Plainfield, Vermont orchard!), 1/2 cup brown sugar, 1/2 cup maple syrup, 2 tbs whole wheat flour, 1 tsp nutmeg, 1 tsp cinnamon, 1 tsp allspice, dash of ginger, 1 tbs lemon juice
- Pour into pie crust, dab with 2 tbs of butter
- Roll out top crust, place on top of pie, seal edges
- Poke holes with fork over crust and brush with milk
- Bake 425, 40-45 minutes
- Repeat with second dough and you have a pie to freeze!