Perfect Apple Pie

This Perfect Apple Pie was beautiful and absolutely perfect!  I made a lattice crust instead of the usual double crust since it was for Thanksgiving.  A lattice crust is easier than you think - click here for a link on how to make a lattice crust.  I had a hard time not eating any of this pie and had to wait a whole day to share it with my family at Thanksgiving.  I ate so much this past week!  It was great spending time with my family and my uncle even made donuts for Chanukah.  I made latkes too, recipe to be posted soon!  Sorry I'm so behind on posting recipes these days and hopefully I'll find time to try to keep up.  Hope you all had a Happy Thanksgiving and Chag Chanukah!  Enjoy!

Perfect Apple Pie

Printable Recipe

Ingredients for Crust

2 ½ cups flour, all purpose

1 teaspoon salt

2 tablespoons sugar

¾ cup unsalted butter, chilled and cut into small cubes

½ cup vegetable shortening, cut into large cubes

6 to 8 tablespoons ice cold water

Directions for Crust

In a food processor, pulse to combine flour, salt and sugar.  Add in butter and pulse 4 to 5 times.  Add shortening and pulse 4 to 5 times.   

Add in 6 tablespoons of ice cold water and pulse a few more times.  Add water 1 tablespoon a time if needed.  The dough should be crumbly and stick together.

Place dough on a lightly floured surface.  Divide the dough into 2 balls and flatten into  4-5 inch sized disks.  (Do not over knead dough.)  

Wrap dough in plastic and refrigerate for at least 1 hour or up to 2 days.  When ready to roll, make sure it is not too stiff or allow to sit at room temperature for 5 minutes beforehand.

Lightly flour surface and place dough on top to roll out.   Use a rolling pin from center of dough outwards.  Roll until large enough for pie plate.  Repeat for a double crust.

Ingredients for Filling

4 tart apples, cored and thinly sliced (I used granny smith apples.)

3 sweet apples, cored and thinly sliced (I used pink lady apples.)

1/3 cup sugar

¼ cup flour, all purpose

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

1 lemon, juiced and zested

1 egg, beaten for egg wash (optional)

Directions for Filling

Preheat oven to 425 degrees F.

In a large bowl, mix sugar, flour, cinnamon, nutmeg, allspice and salt.  Stir in apples until well mixed.  Add in lemon juice and zest.

Spoon apple filling into pie shell.  

Place second rolled pie crust on top of filling.  Trim any extra pie crust overhanging edge of pie plate.  Press to seal crust.  Cut slits to allow excess steam out.

Optional:  Paint top of crust with egg wash with a brush for a golden color.

Bake  for 25 minutes.  Lower oven temperature to 350 degrees F and bake for additional 30 to 40 minutes.

Allow to cool before cutting.  

Store at room temperature, covered, for up to 2 days. Refrigerate for additional 2 to 3 days.

Tomato Pie

I have never made a tomato pie before but I have had one once and it was delicious.  I came across Paula Deen's tomato pie recipe from her food network show, Paula's Home Cooking.  I altered her recipe using what I had at home.  I would probably use shredded mozzarella cheese next time instead of the fresh bocconcini mozzarella, because it made the pie more watery.  You should make sure you drain the tomatoes really well too.  Paula's recipe also said to remove the skin from the tomatoes, but I just left them on since I don't mind it.  You could also caramelize the onions if you have time to do that.  I love the combination flavors of tomatoes and basil and each bite of pie was cheesy.  At first I was skeptical, but then I ate a second piece of pie!   Yup, it was that good.  Enjoy!

Tomato Pie

Printable Recipe

Ingredients

1 (9-inch) prebaked pie shell (I used a frozen pie shell.)

4 tomatoes, sliced

½ onion, diced

¼ cup fresh basil leaves, chopped  (8 to 10 leaves)

1 cup shredded cheese (I used a Mexican blend)

½ pound fresh mozzarella cheese, sliced (I used 2 bocconcini mozzarella balls.)

¾ cup mayonnaise (I used Hellman’s Light Mayonnaise.)

salt and pepper

Directions

Preheat oven to 350 degrees F.  I prebaked a frozen pie shell for 9 minutes.  (Follow directions on the package.)

Place tomato slices in a colander in the sink and sprinkle with some salt.  Allow liquids to drain for about 10 minutes.

 

In a small bowl, combine the shredded cheese and mayonnaise together.

 

Layer the tomatoes slices, onion, and basil in the prebaked pie shell.  Layer the mozzarella slices between the tomato layers.

Spread mayonnaise mixture on top of the tomatoes.  Sprinkle with some black pepper and salt if desired.

Bake for 30 minutes or until lightly browned.

 

Best serve warm and cut into slices.  

 The pie got more watery due to the fresh mozzarella cheese ... oops, but it still tasted good!

 My second slice of pie ... as you can see, I used the same plate from my first slice :)