It’s Thanksgiving here in Canada. Happy Turkey Weekend! Hope you all got stuffed with turkey and were able to spend some time with your favourite people.
This year, we had Thanksgiving dinner at my sister-in-law’s house. She did a fabulous job filling our bellies with juicy turkey and delicious sides like cheesy mashed potatoes and sweet potatoes.
My job was the apple pie. I have to admit, that when it comes to pie, I usually cheat with the crust and use puff pastry. I searched for a recipe that was easy and came up with one from Martha Stewart.
Q had fun pulsing the flour and butter together in the food processor (and sneaking some bites of butter when he thought I wasn’t looking). After the dough rested in the fridge for a couple of hours, it was really easy to roll out. I will definitely be using this recipe again.
Served with a scoop or two of vanilla ice cream, it was the perfect end to a delicious and filling meal.
Martha Stewart’s Perfect Pie Crust
2 cups all-purpose flour
1/4 tsp salt
1 1/2 sticks cold butter, cubed
1/4 to 1/2 cup ice water
Combine the flour, salt and butter in a food processor and pulse until well combined and the mixture looks crumbly. Slow add water while pulsing until the dough comes together. Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 30 minutes, up to 2 days.
5 Granny Smith Apples, peeled and sliced
2 TB lemon juice
1/2 brown sugar
1/4 cup flour
1 tsp salt
1 tsp cinnamon
2 TB water
Combine the apples with the lemon juice, sugar, flour and spices.
On a floured board, roll out pastry, using your pie plate as a guide. Place the first circle in the pie plate and fill with filling. Top with the second crust. Fold bottom pastry over the top and crimp the edges. Using a pastry brush, brush the crust with the egg and water mixture and add some vents.
Bake at 375 F for about an hour, until the crust is nice and golden.
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