With Thanksgiving just around the corner, I've been pondering that question lately. The primary answer is, of course, family. And friends. Let's be serious, everyone together is what really makes it. However, following closely behind that is most certainly the food. Oh the food.
The holidays are when you can eat yourself silly on the treats you've loved since you were little and, if you're feeling adventurous, try a new mouthwatering recipe. Just don't forget to savor your mama's cooking, if you have the chance. Mothers' recipes always do taste a little better than all the others. Must be the love. :-)
My holiday food passion this year has true vintage flair--homemade pies. Pumpkin pie, pecan pie, most importantly, apple pie.... I'll try not to drool on my keyboard. Finding the perfect pie recipe can be a challenge, and sometimes you have to meld together several yummy ideas you come across. Tweaking to make it your own can go a long way.
So, without further ado, here is my favorite version of rustic apple pie (with plenty of tweaks!):
Homemade Crust (for the Purists)
1-1/2 cup Crisco
3 cups Flour
1 Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
Prep
In a large mixing bowl, incorporate the Crisco into the flour with a pastry cutter, until you have consistent small crumbles (takes about three minutes). In a smaller bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of ice cold water, along with 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are mixed.
Separate the dough in half. Form two balls of dough and place each ball into a large Ziploc bag. , Begin to flatten each ball of dough (about ½ inch thick) using a rolling pin to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
Apple Filling
8 cups peeled, cored, sliced apples*
2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons All-Purpose Flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup apple juice concentrate
2 tablespoons butter, diced in small pieces
*sidenote: my Uncle Jaye swears by using canned apples--it makes for a more gooey filling, if that's what makes your heart beat faster. It's equally delicious--Mmmm!
Prep
Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the apple juice concentrate.
If you're using a store-bought crust (because sometimes simple and quick is what's needed so you don't lose your mind) go ahead and transfer it to your pie dish. If you're using homemade crust, remove your dough from the freezer and allow to thaw for 15 minutes. Roll out half of the pastry to a circle slightly larger than your dish. Just a head's up, this dough is somewhat crumbly--that's what makes the crust so flaky later. Smooth out any cracking around the edges with your fingers and all will be well. It can help to do this part on floured parchment paper, since then you don't have to pry the crust off the counter when you're done. Transfer it to the pie dish, and trim the edges so they overlap the rim of the pan by an inch all the way around. Spoon the apple filling into the pan. Dot the top with the diced butter.
Roll out the remaining pastry to the same size. Cut decorative vent holes (if you're feeling artsy), and carefully place the pastry over the apples (fun hack: use your rolling pin to gently "roll" your top crust over the pie--much easier than using your hands!). Roll the overhanging bottom crust up and over the top crust, pinching to seal the two (or make a simple pattern around the edge with the prongs of a fork. Lastly, I do an egg wash and sprinkle a little granulated sugar on top, but that's just gravy. :-)
Preheat the oven to 425°F and place the pie on a baking sheet to catch any bubbling over. Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil to keep them from browning too quickly. The key here is to just be vigilant.
When the pie is done, remove it from the oven and let it cool before slicing. Pair it with your favorite vanilla ice cream and give thanks--it's nearly Thanksgiving, after all. :-)
Jordan
P.S. - what makes the holidays for you? And what's your favorite holiday treat? I'd love to hear! :-)
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