Don’t worry, there’s a story behind this.
Ironically enough, it all started with my desire to take enriched world history instead of academic. In order to fit the enriched class into my timetable, I had had to switch English classes and subsequently, switch teachers. I ended up in Ms. M-‘s class and in order to win brownie points, I joined her installation art club. It’s a pretty awesome club, aside from the fact that I have to go through people’s trash periodically.
Last time, it was plastic water bottles that we were looking for. Luckily, the recycling bins at school were filled to the brim with plastic water bottles. This time, though, we needed large plastic containers with handles, like laundry detergent jugs. “It’s not that difficult,” Ms. M- said. “Just look through the trash on garbage day; honestly, no one cares.”
Well, the people walking across the street probably didn’t care enough to call the cops on my cousin and me sifting through other people’s blue bins, but they did credit us with strange looks, quickened footsteps, and whispered comments. Surely two teenagers who are prowling the streets at night looking through their neighbours’ trash can be up to no good.
After a good hour walking around the neighbourhood in the dark , we finally amassed enough containers. The next morning, I brought the containers to school. Of course my teacher was away and I was stuck with two garbage bags filled with recyclables that would never, ever, fit into my locker.
It was not a good day.
But this apple pie? Totally made my day better. One bite of buttery, flaky, pie-crust-y, apple-y goodness erased all the dull memories of trudging up and down four blocks in the cold. There’s nothing quite as therapeutic as making old-fashioned apple pie, except, maybe, making bread.
Click below for the recipe.
Adapted from: Anna Olson, Fresh with Anna Olson
- 2 1/2 cups all purpose flour
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 2 tablespoons lemon juice
- 6 tbsp to 10 tbsp cold water as needed
- 8 cups peeled and sliced tart apples, (I used 8 Granny Smith apples)
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon unsalted butter
- 1 egg whisked with 2 tbsp cold water for brushing
- turbinado sugar for sprinkling
For the pastry: combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture.Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
For the filling: toss all ingredients except butter together and set aside. Preheat oven to 400 °F.
On a lightly floured surface, roll out half of dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough. Fill pastry with apples and dot top with butter.
Roll out remaining half of dough and place over apples. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape. Brush top of pie with eggwash and sprinkle lightly with sugar.
Bake for 20 minutes, then reduce heat to 375 °F and bake 40-50 minutes more, until filling is bubbling and pastry is golden brown. Cool pie for at least an hour before slicing.