By Karen Bloom
Sugar-Crusted Apple Pie
The smell of this delectable old-fashioned pie, generously filled with cinnamon-flavored apple slices, while it's baking will warm your heart.Yield: 2 pies (8 servings each) Pastry Ingredients:4cups all-purpose flour1teaspoon salt1cup cold butter1cup shortening1/2cup cold water1egg, beaten1teaspoon apple cider vinegar or white vinegarFilling Ingredients:12cups (4 pounds) tart cooking apples, peeled, cored, sliced 1/4-inch2 1/4 cups sugar2tablespoons all-purpose flour3teaspoons ground cinnamon6tablespoons butter, cut into pieces1. Combine 4 cups flour and salt in large bowl; cut in 1 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.2. Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix with fork just until flour is moistened. Divide dough into fourths; shape each fourth into a ball; flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate at least 1 hour.3. Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.4. Heat oven to 350°F. Combine 6 cups apples, 1 cup sugar, 1 tablespoon flour and 1 1/2 teaspoons cinnamon in large bowl; toss to coat. Spoon apple mixture into prepared crust. Dot apple mixture with 3 tablespoons butter.5. Roll out second ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in top crust. Sprinkle top of crust evenly with 2 tablespoons sugar.6. Cover edge of crust with 2-inch strip of aluminum foil. Bake for 45 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Let pie stand 20 to 30 minutes before cutting. 7. While first pie bakes, repeat rolling and filling process to make a second pie. Seal in resealable plastic freezer bag. Freeze for up to 3 months. To bake, thaw frozen pie while oven preheats, then bake as directed above.
Apple Cobbler
When apple-time comes around, try this crunchy cobbler.7 to 8 large tart cooking apples (9 cups), peeled, cored, sliced 1/4-inch3/4 cup sugar3/4 teaspoon ground cinnamon2 cups all-purpose flour2 cups sugar2 eggs2 teaspoons baking powder3/4 teaspoon salt1/2 cup butter, meltedIce cream, if desired1. Heat oven to 350°F. Place sliced apples in ungreased 13x9-inch baking pan. 2. Stir together 3/4 cup sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle over apples. 3. Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 40 to 50 minutes or until lightly browned and apples are tender. Serve warm with ice cream, if desired. Recipes courtesy of Land O'Lakes.
Where To Pick Apples
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Wickham's Fruit Farm, Main Rd., Cutchogue. (631) 734-6441, 9 a.m.-4 p.m. Closed Sundays.
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Lewin Farms, 812 Sound Ave., Wading River. (631) 929-4327 or www.lewinfarms.com, 9 a.m.-4 p.m. Closed Tuesdays.
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Davis Peach Farm, Hulse Landing Rd., north of Rte. 25A, Wading River. (631) 929-1115 or www.davispeachfarm.com, 9 a.m.-5 p.m.
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Seven Ponds Orchard, 65 Seven Ponds Rd., Water Mill. (631) 726-8015, Weekends and holidays.
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Woodside Farms, Manor La., Jamesport, and Main Rd., Aquebogue. (631) 722-5570, 9 a.m.-5 p.m. Weekends only.
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Fort Salonga Farm, 30 Meadow Glen Rd., Northport. (631) 269-9666 or www.fortsalongfarm.com, weekends 10 a.m.-4 p.m. and weekdays noon-4:00 p.m
