I have been dreaming of baking an apple pie for several weeks now. The fall chill in the air just seems to beg for the oven to be lit. My husband, Joe and I planned a quick getaway last weekend to Pittsburg. He was born in Pittsburg and grew up in the boro of Castle Shannon. I decided to wait on my pie so I could purchase the apples from a farmers market nearby. Trax Farm has so many different kinds of apples. Joe’s Mom Helen always made her apple pie with star apples. I was going to look for those apples to make my pie just like his mom’s. Unfortunately they had no star apples. Since there were so many different kinds of apples I decided to use a variety of apples for my pie. I chose Jonathan, ginger gold, golden delicious, Jonagold, and granny smith. I loaded up my bag and paid. It was cool enough in the car that they wouldn’t spoil for the few days we were visiting. We had such a great time sight seeing and visiting Joe’s old neighborhood. We even made it to the Steelers game on Sunday due to the generosity of an old college buddy of Joe’s who lives in Pittsburg. I was so excited on our return home to make my apple pie. I waited till the next day and rolled up my selves. I relived our trip in my mind as I prepared the pie. When Joe came home from work that day we enjoyed a piece after our dinner. It was so delicious! I’m sure it was all those different apples and the fact that they came from Pittsburg of course!
Double crust pastry
8 cups apples, different varieties of baking apples. Peeled and sliced.
2-3 tablespoons fresh squeezed lemon juice
1 ¼ cups granulated sugar
3 heaping tablespoons all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
2 tablespoons unsalted butter, diced
2 tablespoons of whole milk
Prepare your favorite pastry crust chill for a least 1 hour or purchase a ready-made crust. Peel and slice the apples. Toss the apples with the lemon juice. Add the sugar and spices and mix with a spoon until evenly coated. Roll out the bottom crust and fill with the apple filling. Dot the top of the pie with diced unsalted butter. Roll out the top crust and place on top of the apples. Crimp the edges. Brush the top crust with while milk, and then cut slits in the top of crust to make a vent. Bake in a pre-heat 375 degree oven for 50-60 minutes. Cool on a wire rack. Serve warm or cool and refrigerate and serve cold.
Thanks for visiting!!