American Pie

A fantastic way to enjoy the awe-inspiring qualities intrinsic to Fall season -colors and aroma, is to venture to the local orchard to pick a bag of apples, then make a homemade apple pie! Apple pie, the undisputed king of pies. I am fortunate to have an apple farm right up the road, and usually I am the first person there the day they open, end of September. Cortland apples and Autumn, two of my favorite things! Apple Ambitions & Cinnamon Dreams. A Taste of Fall.

Apple_Pie

Homemade Apple Pie Moosewood Recipe, Scribble ‘Make A Homemade Apple Pie‘ on your Fall to-do list. You won’t regret it! Another thing you won’t regret, accepting the possibility that pie is a suitable breakfast option for the season -I’m not much of a ‘dessert’ person. The Pioneers and American settlers did it, so in an effort to go all-out vintage, I’m bringing back pie for breakfast. Settlers eating pie for breakfast, just one of the memorable things I learned in history class. Putting my education to work, one slice at a time. My preferred old school with a twist way to enjoy -just out of the oven warm and topped with So Delicious Coconut Milk & Vanilla Bean Non-Dairy Ice Cream. A la mode. Yum!

Ingredients for Crust -One 10-inch top & one 10-inch bottom

  • 1 cup unbleached white flour
  • 1 cup whole wheat pastry flour
  • 2/3 cup chilled butter (I substitute non dairy butter Earth Balance)
  • dash of salt
  • 5 to 6 tsp very cold water

Directions

In a small bowl, combine the flours. Using a food processor or two knives, cut butter and salt into flours. Continue the process with your hands until butter is broken up. However, the trick of a good pie crust is not to overhandle the dough, so mix just enough to break butter into small pieces. Then add required tablespoons of water and mix in well, working dough quickly with your hands. Divide dough in half and form into 2 moist but not sticky flattened balls. Wrap the dough in plastic to retain moisture and pop in the freezer for 10 minutes to chill.

Lightly flour your work surface, with a rolling pin, roll out your first ball of dough & lightly flour it. Occasionally turn dough around while rolling to maintain desired round, even shape. When dough is an inch larger than your pie plate, lay into buttered dish, and gently fit into the plate.

Apples

Farm Fresh Cortland Apples 

Ingredients for Apple Pie

  • 1 double pie shell
  • 6 cups sliced unpeeled organic apples
  • 1/2 cup raw honey
  • 2 Tbsp of butter, cut into slices
  • 1 tsp cinnamon
  • 1 Tbsp lemon juice
  • 2 Tbsp whole wheat pastry flour

Directions

Preheat oven to 425 degrees. Mix all ingredients together in a medium-sized bowl. Add flour if mixture seems watery. Pour into unbaked pie shell. Repeat rolling process on floured surface with remaining dough, and when the crust is not quite as large as the first shell, stop rolling and trim edges to form a circle. Pour your filling in, lay shell on top of filling, and twist pie edges together with thumb and index finger to flute the edges. Slice a breathing hole in top of pie about 1 inch across. Now your pie is ready to bake. Bake 10 minutes. Lower oven temperature to 350 degrees and bake 30 minutes more, until golden.

It’s that easy! I still use this old school recipe from one of Moosewood Restaurant’s first cookbooks, because it’s simple and satisfying. However, they recently released a brand new cookbook -sure to be a new classic!

Moosewood

Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America’s Best-Loved Restaurants, by The Moosewood Collective, 2013

Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Since it opened in Ithaca, N.Y., the restaurant has evolved from a group of 20-somethings cooking for friends into a mature business with a line of cookbooks and an international clientele. The group’s 40th anniversary cookbook Moosewood Restaurant Favorites showcases a more sophisticated cuisine that is lighter, more diverse, and attuned to concerns about gluten, dairy and potential allergens.