My husband and I compliment each other perfectly in every way! Just one of the many examples is that I cook and he bakes, which means we can pull off one hell of a dinner feast. For this year’s Teacher. Foodie. Athlete. Does Thanksgiving, he is obviously in charge of the desserts. This is his awesome twist on an American classic!
3 lbs. Macintosh apples, peeled, cored. sliced
1/3 cup orange juice
3/4 cup granulated sugar
2 Tablespoons flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
Dash of salt
2 Tablespoons butter
2 cups flour
1/2 teaspoon salt
1/2 cup butter
7 to 10 Tablespoons very cold water
1. Make filling by tossing apples, orange juice, sugar, flour, cinnamon, cloves, ginger, and salt in a large bowl until apples are well coated.
2. Preheat oven to 400 degrees.
3. Make the crust by Mixing flour and salt in a medium bowl. Cut butter into small pieces and add to flour. Cut butter into flour with a pastry blender until the mixture looks like coarse crumbs. Stir half of the water into flour mixture with a fork. Keep adding water until dough sticks together. Divide dough in half. Roll one half of dough into an 18″ circle. Place into a pie dish. Roll second half of dough into a 16″ circle.
3. Add apple filling to pie dish. Cut the 2 tablespoons of butter into several pieces and distribute on top of apples. Place top crust on top of apples in pie dish. Trim excess crust with a knife. Using thumb and forefinger press top and bottom crust together in a fluted pattern. Pierce top crust with a fork in about 10 random places. Bake pie on middle rack of oven for 60 to 70 minutes.
4. If crust begins to brown early lay a sheet of foil loosely over pie.
*Tip: place a cookie sheet covered with foil on rack below pie. This prevents smoke and makes clean up easier if pie overflows while baking