All American Apple Pie

Instead of "Amy's Dinner", today's entry is all about Real Food and the Two for Tuesday blog hop recipe carnival.  If you are wondering what in the world I am talking about, jump on over to girlichef, health food lover, or Beth Stedman where you can find out all about it!  You will also get introduced to some other really great food blogs as well!!

Lately, I have been obsessed with pie.  Not just any pie, but fruit pies in particular.  I think it is because it seems that no one makes pies filled with actual fruit anymore.  Maybe it is a regional phenomenon but that really would not make sense because the midwest grows outstanding fruits including world class apples, blueberries and strawberries.  However, the truth is, everytime I order pie in any form be it fried, hand, whole or sliced it is filled with some gelatinous material that has nothing to do with fruit.  Additionally, while I don't necessarily have anything against shortbread crust,  shortbread is actually my favorite cookie, it seems that is has taken over as the crust of choice and the art making a flaky pastry pie crust is slipping from tradition.  

I am on a quest to bring back the pie of yesteryear complete with buttery, flaky, savory home made crust lovingly filled with fresh picked, hand peeled and sliced fruit thickened with flour and sweetened with sugar!  Here is my contribution to the Real Food Revolution...All American Apple Pie!

Flaky Pie Crust
2 3/4 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons coarse salt
2 sticks butter (cut in 1/2 inch pieces and placed in the freezer)
7 tablespoons ice water (more or less as needed depending on flour, weather, humidity, etc.)

Combine flour, sugar, and salt in a food processor and pulse just until the dry ingredients are combined.  Next, add the frozen cubes of butter and pulse the food processor very quickly until the mixture has various sized pieces of butter.  Add the ice water and pulse quickly to combine the water, butter and flour mixture.  Process just until the dough starts to come together.  It will still appear to be crumbly but will hold it's shape when pressed together.  Turn the dough on onto a board and kneed just until it comes together.  Cut in half, press into a disc form and wrap in plastic wrap.  Store the two dough halves in the refrigerator for at least an hour, but overnight is preferred.  Remove the dough from the refrigerator approximately 10 minutes prior to rolling. 

Double Crust All American Apple Pie
3 pounds locally grown Apples, peeled, cored and cut into 1/2 inch thick slices (I used Jonagold from Michigan)
3/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon coarse salt
2 tablespoons butter, cut into small cubes

In a large bowl combine apples, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Roll out the bottom pie crust to 12 inches round and place in the bottom of a pie pan.  Turn the apple mixture out into the pie plate and dot with the small cubes of butter.  Roll out the top pie crust and place on top of the pie.  Trim edges to 1 inch, pinch together and turn them under.  Crimp edges all the way around the pie.  Cut several slits in the top of the pie to allow the steam to escape and refrigerate for about 20 minutes before baking.

Preheat oven to 400 degrees.  Remove pie from refrigerator and brush the crust with an egg and cream wash.  Sprinkle with coarse sugar and bake at 400 degrees for 10 minutes.  Reduce the heat to 375 degrees and bake for an additional 70-80 minutes.  Cool completely before slicing and serving.