Nothing screams fall more than the desserts. Finally, we are at that time of year again that we layer up and don’t care what bikini size we are, and can treat ourselves to all the beautiful treats of the season. Peaches have already appeared several times in my recipes these past few weeks, and now I have the pleasure of working with apples. Apples are by far the most overlooked fruit – It’s true what they say, an apple a day keeps the doctor away.
Apples have such a diverse flavour profile, you can have tart or sweet. Depending on which flavour you get, they can be the best or the worst. I prefer apples like Gala, Honey Crisp, Red Delicious – much more sweet and crisp then ones like Granny’s and Cripps Pink, as they are much more tart and crunchy. Everyone has their own opinion, and each recipe has it’s very own requirements – mine will just likely have more sweet than sour.
Though they each have their own sweetness scale, in my opinion, it doesn’t matter what kind you buy, as long as they’re local. Local apples run to be about twice the size of the ones purchased at a grocery store making them much more filling and nutritious. As soon as you bite into it, juices run. Making them so much more flavourful and perfect for my recipes.
I was lucky enough to get out and go the orchard this weekend with Spencer. We had a wonderful time picking apples and stealing kisses from each other. I promised I’d make sweet treats, and this is the first of many. For all of you reading, treat yourself to a morning or afternoon at the orchard. Enjoy being around nature, and seeing where these beautiful fruits come from. Take your kids, and let them appreciate the pureness of it as well. There just isn’t enough things in this world that compare to the wholeness you get from picking your own fruits and vegetables.
Apple and Peach Pie
4 Honey Crisps
1/2 Cup of Brown Sugar
2 Tbsp of Flour
1 Tsp of Cinnamon
2 Cups of Flour – sifted
1 Tsp of Salt
2/3 Cup of Shortening
5 Tbsp of Cold Water
Peel and slice your apples. Slice your peaches. In a bowl, mix your fruit with brown sugar, cinnamon, and two tablespoons of flour.
In another bowl cut your shortening into the flour until the shortening is about a pea size. Add a tsp of salt and slowly add the cold water – a tbsp at a time. Until a ball forms.
Dust your work surface and knead the dough into a two 8 inch circles for a top and a bottom crust.
Form your bottom crust in a baking dish or a pie dish. Add your fruit. Place the top of your dough on and start to pinch the bottom dough into the top dough, this seals everything between a flakey crust. Flute your pie with a knife.
Mix one egg yolk with a tsp of water, and whisk vigourously. With a pastry brush, lightly egg wash your pie.
Bake at 375F for 40 minutes or until beautifully golden.