Fall brings out a different kind of sweet tooth in me. Canadian thanksgiving was a couple weeks back and we didn't have the usual treats, so I made a pumpkin cranberry bread to satisfy that pumpkin craving. Um, it was all gone before the evidence could be photographed for blogging.
But I did save some pie for you. A double-crust traditional apple pie!
I'd been talking about making pie for ages, but every time I got too lazy and decided that making the crust was way too much work and opted for apple crumble or apple tarts on pre-made puff pastry. However, D just returned from a conference and I was in the right kind of mood, so I made this as a (large) treat for us.
The recipe is from Gourmet magazine, which sadly announced that is was shutting down this week. Boo! I was thinking of getting a subscription, too. So sad. Anyhow, here's the recipe for the pastry, and here's the recipe for the filling. I subbed a half cup of whole wheat flour in the crust, and used Macs and Galas for the filling. Since I didn't have any vegetable shortening on hand, I just put in all butter. My crust was flaky and tasty, but not super light, which is probably because of the WW flour and lack of shortening, although I kind of liked the texture. Macs release a lot of juice, so beware of hot sputtering apple goo if you cut into the pie before it's had a chance to cool!
After it came out of the oven, we each had a slice. I woke up at 4am needing another piece (the baby convinced me to have it). It is taking everything in me not to substitute the pie for regular meals, but as a result there is still some left. Oh, and this makes a very big pie - I used a 9.5 inch plate and we've had about 9 slices out of it so far, and there's still two left for a midnight snack.