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Apple Pie!

Ahh, the smell of fall. Autumn leaves, pumpkin spice and sweet apple pie. There’s nothing better! Some people think apple pie is just for baking, but you should never trust a skinny chef! Others, think apple pie is just for eating! Realtors, have a few other uses for apple pie! Here’s a list of our top five, favorite things to do with apple pie, baking tips and a recipe.


Showings. Nothing says “welcome to your new home” more than the smell of a pie in the oven. Sellers, pop one in the oven before a showing and fill your home with the sweet scent buyers can’t resist!


Welcoming. If you’re looking for a way to be neighborly, take a homemade pie over to the new folks on the block.


Making New Friends. If you’re new to the neighborhood, introduce yourself by bringing a homemade pie to your new neighbor’s house, it’s the perfect icebreaker!


As a Sign of Appreciation. Show gratitude to the person who brings your daily mail or picks up your trash by gifting them with some homemade deliciousness this holiday season.


To Spread Holiday Cheer. If you know someone going through a rough patch or who typically spends holidays alone, invite them over to bake with your or take your creation to them and share a slice of pie and a sip of cider, they’ll appreciate the time spent. Additionally, you can take your baked goods to a nursing home or other facility.


Not sure where to start? Here’s our best tips and the recipe!


Ditch the traditional pie pan and use a deeper dish, it will allow for more filling!

Keep your ingredients cold, use ice water and chilled butter.

Use McIntosh and Granny Smith apples.

Pre-cook your apples, they’ll shrink less and fill the crust more!

Recipe:

Crust

1 1/4 cups whole-wheat pastry flour   1 1/4 cups all-purpose flour  2 tablespoons granulated sugar  1/2 teaspoon salt  4 tablespoons cold unsalted butter  1/4 cup reduced-fat sour cream  3 tablespoons canola oil  4 tablespoons ice water

Filling 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)  6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)  2/3 cup packed light brown sugar  1 tablespoon lemon juice  1 1/4 teaspoons ground cinnamon, divided  1/8 teaspoon ground nutmeg  Pinch of ground allspice  Pinch of salt  2 tablespoons all-purpose flour  1 teaspoon granulated sugar  1 large egg white, lightly beaten, for brushing

1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times — the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour. 

2. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes. 

3. To assemble and bake pie: Position a rack in lower third of oven; preheat to 425 degrees F. 

4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut six steam vents in the top crust. 

5. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.



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