Friday, November 1, 2013

Autumn Baking

As the heavily overcast skies poured down a cold rain earlier this week, Leah and I had an enjoyable time together in the kitchen making the first apple pie that utilized one of the jars of apples that we had canned. Never having used canned apples before, we were a little curious how it was going to turn out and were quite pleased with the results! As Leah said, we are definitely going to need to can apples for baking every year. :) With the apples already prepared, it was simple to put together!


Here are the recipes that we used for both the pie crust and the pie (with the alterations) 
. . . it's one of our favorites!


Whole Wheat Pastry Pie Crust

 -3/4 cup freshly ground, chilled whole wheat pastry flour
-1/2 cup rolled oats, finely ground, chilled  
(can be ground in a food processor or blender - I use the latter)
-2 tsp. evaporated cane juice
-1/2 tsp. salt
-1/3 cup cold butter, cut into small pieces
-approximately 3 Tbsp. very cold water

Combine flour, ground oats, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until the mixture holds together. Shape dough into a ball; place on a sheet of wax paper. Top with an additional piece of wax paper. Roll out dough to 1/8 inch thickness. (Here's a little tip that I've found makes this process easier: roll out dough until it doesn't want to roll out anymore, peel off the top layer of wax paper, set it back down on the pastry, flip everything over so that the bottom sheet of wax paper is now on the top, peel that off and then set back on the pastry. Roll again. Keep repeating this process until the pastry is the correct thickness.) Once it is 1/8 thick, peel off top layer of wax paper, put back on dough, flip, and remove the wax paper that is now on top. Pick up the bottom piece of wax paper and the dough at the same time and invert dough into a 9-inch pie plate. Remove the layer of wax paper, Shape the crust into the pie plate. Trim off excess crust, leaving about a 1/2 inch around the edges. Turn the raw edge under, flute edges . . . and now your crust is ready for the filling!


Pecan Apple Pie

-Pastry for for 9-inch pie
-1/2 cup evaporated cane juice
-3 Tbsp. all-purpose flour
-1 tsp. ground cinnamon
-1/8 tsp. salt
-1 quart jar of apples for baking  
(or 6 cups apples cored, peeled and chopped)

TOPPING:
-1/2 cup packed brown sugar
-1/4 cup all-purpose flour
-1/4 cup rolled oats
-1/4 cup cold butter

In a bowl, combine cane juice, flour, cinnamon and salt, add apples and toss to coat. Pour into pastry shell. For topping combine brown sugar, flour and oats, cut in butter until crumbly. Sprinkle over the apples. Cover the edges loosely with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Cool on wire rack, and enjoy!

8 comments:

  1. I think one would certainly enjoy that! It looks so tempting.

    ReplyDelete
  2. That looks so good Sarah! <3

    ReplyDelete
  3. That pie looks lovely!

    There is something about the cooler weather that makes me want to bake. x

    ReplyDelete
  4. *gasp* "That looks so delicious!" was my first reaction to the picture. :-) Maybe we'll try it sometime. Thanks for sharing!!

    ReplyDelete
  5. It was enjoyed, Elizabeth! And it didn't last long. :)

    ReplyDelete
  6. Cooler weather and baking do go together well, don't they, Jenny? And especially so if they are rainy days, too.

    ReplyDelete
  7. Your comment made me smile, Katie! If you do try it, hope you all enjoy it! And you're welcome. :)

    ReplyDelete

Thanks so much for your comment! Each one is read and enjoyed. :)