The town they live in (go figure) doesn't have a hotel so I stay in a nearby town, this time I had these luxury accommodations.*
|complete with Spa|
|and a downright bacchanalian breakfast buffet|
This year I am learning how to bake dammit! I enjoy baking, I love baked goods but breads have never been my thing the whole process is too precise for me. I have spoken about my love/hate/therapeutic relationship with well flour and basically all leveners anyway I can probably count on my fingers the number of times that I have made a pie I can count on one finger the number of times I made a crust, so I threw it all in there and made this little baby.
2 1/2 cups all purpose flour
1/2 tsp salt
10 TBLS (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces I put mine in the freezer for about an hour
4 TBLS (about) ice water
About 3 pounds of Honeycrisp apples peeled and cored, sliced thin
3/4 cup sugar
Juice from 1 lemon
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp vanilla extract
1 TBLS all purpose flour
1 TBLS butter
For the crust
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until coarse meal forms try not to be like me and over work, for the love of god stop. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half then flatten into disks about the size of . Wrap in plastic, chill at least 1 hour (can be made 1 day ahead). Keep refrigerated, Soften slightly at room temperature before using.
For the filling
Preheat oven to 400°F. In a large bowl mix apples, sugar, lemon juice, cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes then mix in flour... set aside.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish, spoon in filling, dot with butter. Roll out second dough disk to 13-inch round. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under then crimp. Brush pie with milk and sprinkle with a little with a little more sugar. Place pie pan on a baking sheet and place in oven. Reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, if it starts to get too brown around the edges cover with foil. This will bake for about 1 1/2 hours. Let cool for at least an hour before you cut into it... I know it is hard but well worth the wait.
*I tease a little about the accommodations but I do have to admit that since I make these journeys alone and the only thing I do at the hotel is sleep I tend to find the least expensive place that I can. This hotel though lacking in luxuries is a clean place owned by a nice family.