Thursday, October 20, 2011
A couple weeks ago my girlfriend and I went apple picking at the Stribling Orchard in Markham, Virginia. If you're looking for a place to go apple picking near DC, I'd recommend it. It's a beautiful spot and all of the fruit I've gotten there has been excellent. Their store also has delicious baked goods, salad dressings, salsa and bbq sauce.
The recipe I got from the Food Network calls for 6 Jonagold apples, which are a hybrid of Jonathan and Golden Delicious. Since the orchard didn't have any Jonagolds, I just used 3 Jonathans and 3 Golden Delicious.
I made the crust using Amish butter from the Agora Farms stand at Eastern Market. Amish butter was recently recommended to me and I was amazed at how much better it tastes that Land O' Lakes or Country Crock. It's great on bread and it really enhanced the flavor and texture of the crust.
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water, plus 5 tablespoons cold water, as needed
6 Jonagold apples, peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1. Preheat oven to 400 degrees F.
2. To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas.
5. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
6. On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.