A Tale of Fall:
Last week, my boyfriend and I were sitting on swings at Sloan's Lake, a favorite spot of mine in the Denver area, when he explained what he thought of fall colors. He said it was like the final ball before winter. The trees know the end of their season is coming, so they all adorn their most beautiful attire and nature is in one big celebration. I like that a lot. I am through and through an autumn person when it comes down to it and I particularly love October.
1 double pie crust*
I made a double batch King Arthur's Favorite Pie Crust.
HIGHLY Recommended-so flakey and easy to work with.
8 small granny smith apples, pealed, cut and thinly sliced (6 large)
4 TBSP all-purpose flour, divided
1/2 TSP nutmeg
1 TSP cinnamon
4 TBSP unsalted butter
1/3 C sugar
2 TBSP heavy cream+1 TBSP (for brushing the crust)
3-4 TBSP bourbon
1 TSP vanilla extract
1/4 TSP salt
1. In a medium bowl, combined prepared apples, 2 TBSP flour, nutmeg and cinnamon. Stir until all the flour is dissolved.
--My apples were from a friend who had already prepared them for apple pie and frozen them. Therefore when I defrosted them, they already had a significant amount of moisture to work the flour in. If needed, add one less TBSP of bourbon directly into the pan and add it to the apples first.
2. In a saucepan, melt butter, and then add the sugar. Stir around and let cook for 2-3 minutes until sugar. Then add the heavy cream, bourbon, vanilla, and salt. Stir together and let the mixture continue to cook.
3. Once the mixture has translucent bubbles, and has thickened, pour the liquid over apples in the mixing bowl and stir to coat.
5. Once very little liquid is left, the mixture is thickened, pour it all back into the large mixing bowl and allow it to cool completely.
6. When the apple mixture is cooled and your pie crust is made and rested, you are ready to bake. Preheat the oven to 400F and place the rack on a middle shelf.
7. Roll out the base dough of the crust and invert it into a greased pie dish. Place the filled pan in the fridge and get out the second half of dough.
8. Roll out the second half in the same fashion, then using a cookie cutter, cut out as many shapes as you can from the dough.
10. Lay the dough cut outs around the edge of the pie and work in circles moving inward until the top is covered. It is good to have small gaps as these allow the steam to vent through the crust.
11. Brush the crush with a light coating of heavy cream.
12. Place the pie into the oven and cook at 400F for 20 minutes. When that is done, do not open the oven, simply lower the temperature to 375 F and continue baking for 55-65 minutes, until the top has lightly browned and the insides are bubbling up between the cracks.
13. Remove from the oven, allowing the pie to cool for 3 hours. This will give the filling time to finish setting and ensure the inside does not run when you cut into the pie.
14. Reheat if desired, top with whipped cream or ice cream, and dig in to the flaky, apple filled, butter-laden goodness you have created!