Wednesday, January 25, 2012
Ah, winter. The prime time for bubbly, warm desserts that fill the whole house with inviting aromas!
Except at this house.
Week two of the fast is over. We're feelin' pretty good, eating some pretty darn tasty vegetables and fruits... but still reminiscing over the days of lard and plenty. They will return soon. Hopefully in moderation... or at least, that's the goal.
Whip out your favorite crust recipe (mine varies from time to time but I highly recommend Ina Garten's deep dish, which is also the recipe that inspired this pie filling) and make this apple pie complete with beautiful citrus flavors (clementine! lemon!) for someone you love!! Go on!
P.S. I thought to myself whilst writing this "When is pie day?" Yeah. Missed it. But somewhere in my mind, I must have known, right? Lordy.
Apple Pie with Citrus Zest
4 lbs Granny Smith apples, peeled, cored, sliced thin
1 lemon (juiced and zested)
2 clementines (zested) with one tbs juice
Scant 1/2 c granulated sugar plus 1 tsp for sprinkling
1/4 c all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice
1 tbs butter
1 egg, beaten
1 tbs water
- Prepare pie crust, refrigerate. Preheat your oven to 400 degrees. Combine first eight ingredients and toss to incorporate. Pour into pie shell.
-Place the tbs of butter on the very top of your mound of apples and an extra dash of sugar and cinnamon for fun, if you like.
- Combine the egg and water and brush over bottom crust. Place top crust, trim around the edges, crimp and seal with egg wash. Brush the top with the remaining egg wash, sprinkle with sugar and cut at least 3 slivers into the top of the crust to allow ventilation.
- Place on a baking sheet and bake for 1- 1 and 1/4 hours or until browned and bubbly. Allow to cool on a wire rack for at least 15 minutes before serving.