Fall is a time for eating pies while wearing sweaters. Apple pie, with the cinnamon-y flavor and a dollop of whipped cream, is one of my favorites.
*** this recipe can be found in the back of the children's book
How To Make An Apple Pie and See the World by Marjorie Priceman
~ 2 cups flour
~ 1 teaspoon salt
~ 1 cup butter
~ 1/2 cup ice water
~ 1 egg yolk
Sift flour and salt together in a bowl. Quickly rub small pieces of cold butter into the flour mixture with your fingers until bits are the size of peas. Add ice water, starting with a few tablespoons and adding more as needed to moisten all the dough. Stir with a fork until mixture forms a loose ball. Divide dough in half and make two equal patties. Place one patty between two pieces of wax paper. With a rolling pin, toll into a 12-inch circle. Peel off the top piece of wax paper and turn into pie pan. Remove wax paper. Trim around the edge. Roll out the tip crust in the same way. Refrigerate both until ready to use.
~ 5-7 apples
~ 3/4 cup sugar
~ 1 teaspoon cinnamon
~ 1/4 teaspoon salt
~ 2 tablespoons butter
Preheat oven to 435. In a large bowl, mix together sugar, cinnamon, and salt. Peel, core, and cut apples into 1/2-inch slices. Toss the apples into the sugar mixture, coating them well. Arrange apple slices in the pie pan, piling them higher in the center. Dot with butter. Moisten the edge of the bottom crust with water. Cover the pie with the top crust, trim the edge, then pinch top and bottom edges together. Cut some vents in the top crust. To glaze the crust, mix an egg yolk with 1 tablespoon of water. Brush the mixture over the surface of the top crust. Bake 45 minutes or until apples are tender and crust is golden brown. Remove pie and allow to cool before serving.
“Good apple pies are a considerable part of our domestic happiness.”