Tag Archives: recipe

Apple Pie


The season is upon many of you now where apples are starting to become abundant and wonderful. Being currently trapped in Chile like I am I will have to proffer this effort from my past spring break. It was a delicious pie.


Apple Pie
This recipe comes from a recipe jotted in my notebook, so I am unsure of the source

2 1/2 cups AP flour
1 TBS salt
2 TBS sugar
20 TBS (2.5 sticks) unsalted butter, cute into 1/4 inch slices
1/2 cup cold water

Apple Innards for Said Pie
Apples (5 if they’re big, 7 if they’re small. Use what ever variety floats your boat, I like Granny Smith.)
1 TBS lemon juice
2 TBS flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Process 1 1/2 cups flour, salt, and sugar in food processor until combined (about 2 1-second pulses). Add butter and process until dough just starts to collect in uneven clumps (about 15 seconds).

Scrape bowl with rubber spatula and redistribute dough around blade. Add remaining 1 cup flour and pulse until mixture is combined and mass of dough has broken up (about 4-6 quick pulses)

Empty mixture into medium bowl, sprinkle water over dough. Use a rubber spatula to fold until slightly tacky.

Divide dough into halves and flatten each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate at least 45-minutes.

After it has refrigerated for 45-minutes, remove one disk from the fridge and roll it between 2 pieces of plastic wrap until it has formed a 12-inch circle. Transfer this dough into a 9 1/2 inch round pie plate. Ease dough into pan’s corners (I know it’s circular, but you know what I mean, right?) and return to refrigerator draped in plastic wrap while you make the pie filling.

Preheat over to 500.

Peel, core, and slice apples into quarters and then into 1/4 inch slices (make these slices larger for a more rustic pie, but be prepared to bake it for longer). Toss slices with lemon juice. Mix try ingredients together and then mix the spice/flour mixture with the apples.

Dump apples into the pie crust (which you have intuitively removed from the refrigerator). Roll the second crust into a 12-inch circle and place over the filling. Trip top and bottom edges to a 1/2 inch beyond the pan lip. Tuck the rim of dough underneath itself to seal, use fork tines to press it securely into place.

Place pie on baking sheet, lower oven to 425 degrees, bake until crust is golden, about 25 minutes. If at any point you feel that your outer crust is getting to brown, feel free to tent it with tin foil.

After 25 minutes, reduce heat to 375 degrees, rotate pie, and cook an additional 35 minutes.

Remove from oven and allow to cool on a wire rack for as long as you can bear before digging in! I strongly recommend serving this with either vanilla ice cream or whipped cream, and some caramel drizzle would not be amiss either, but if you’re a purist that’s good too.


Ina Garten’s Lemon Bars


Hot darn are these bars delicious. The are amazingly lemony and have a rich shortbread base, they are by far the best lemon bars I have ever made! The incorporation of both juice and zest really put their lemon factor over the top, so these are definitely not for the weak of heart.

Ina Garten’s Lemon Bars
As seen on Smitten Kitchen

For the crust:
1/2 pound unsalted butter (room temperature)
1/2 cup sugar (plain white granulated)
2 cups flour
1/8 teaspoon kosher salt (I used regular and it worked just fine)

For the lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons, if they are large you will probably only need 4)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar (for dusting)

Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into triangles (or what ever shape you please) and dust with confectioners’ sugar. Remember to cut them into small pieces though, because they are delicious but rich and strong.

If you seek a lemon bar experience that offers a greater role to the shortbread crust, hop on over to Deb’s post for a variation with a thinner lemon layer.