A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart.
Coffee is fantastic on its own, but having coffee with something else – like a dessert – is just heavenly. The taste of coffee goes well with many things – like cookies (which are great for dunking), coffee cakes, always with anything chocolate (that’s a classic taste combination) or every pie.
Everyone has their own special recipe for their favorite type of pie. Of course, there are all types of pies, such as lemon meringue, peach, cherry, pecan, pumpkin… I could go on forever. It seems that every type of fruit has been made into a pie at some time or other. But there is also my favorite – apple pie. And, no-one makes it better than my Mom. For those of you who have not been lucky enough to taste this sweet, cinnamon-y goodness, I am including the recipe here. This pie is not that difficult to master and once you have made it, you are sure to add it to your favorites list as well.
Make this pie and have a generous slice with your next cup of coffee, hopefully in a special coffee mug that is personalized to your own interests. Special mugs or cups that reflect your own life make enjoying your coffee and pie moment that much more satisfying. I hope you enjoy this pie as much as I do.
2 ½ cups flour
2 TBSP. white sugar
5 TBSP. COLD water (approximately)
2/3 cups shortening
1 tsp. salt
1 lb. bag of firm cooking apples (spy, granny smiths, etc.)
2 TBSP. + 2 TBSP. cinnamon
2 TBSP. + 3 TBSP. white sugar
2 TBSP. cornstarch
Egg Wash -made up of one beaten egg + small amount of water
Sugar to sprinkle on top
Preheat the oven to 450 F.
Measure all pastry ingredients, except water into food processor. Pulse a few times until mixture is the size of small peas. Through top, add just enough cold water until dough forms a ball. (Do not over-blend or pastry will be tough.) Cut dough in approximately thirds- two-thirds will be used for the bottom crust, and one-third for top. Roll out two-thirds of dough on lightly floured surface and line a pie plated with dough. Sprinkle 2 TBSP. cinnamon and 2 TBSP. sugar on bottom of crust. Peel apples and slice and place in pie crust. Sprinkle corn starch over apples, then 2 TBSP. cinnamon and 3 TBSP. white sugar. Roll out dough for top crust and spread over pie.
Crimp edges to seal. Brush egg wash over top crust and sprinkle with a little white sugar. Cut vent holes in top of crust with a sharp knife.
Bake for 1 hour 15 minutes.