Wow, it seems we are skipping fall and diving head first into winter.   We had the most rainfall EVER RECORDED in  September, on Saturday, and more is on the way accompanied by wind gusts in the 30-50 mph range!  We received 1.71 inches of rain in 24 hours, which nearly doubled the previous record of .83 inches.  You can understand why I chose to stay in and bake pies!

I am reprinting the pie crust instructions from a few posts back, in case you missed them.  I do use a different pastry recipe for a sweet pie, than I did for the savory pie.   I  quadrupled  this pastry recipe, since I was making two pies.  I have a 14 cup food processor and it was all it could handle.

For the Pie Crust

This recipe is for each, single crust.  Double it for a two crust pie.

1 Cup All Purpose Flour ( I use Bob’s Red Mill Organic, Unbleached White Flour)

2 Tablespoons of organic sugar

4 ounces, one stick, organic, unsalted butter – diced into small dice and frozen 15 minutes

1/2-1/2 cup ice water

Have all your ingredients ready to go. (pic 1) Put the flour and 1/2 teaspoon salt and sugar in the bowl of a food processor fitted with the steel blade.  Add the frozen diced butter to the bowl, and (pic 2) pulse until the butter is the size of peas.  With the machine running, add the ice water a tablespoon at a time, and process until the dough becomes crumbly (pic 3). Don’t over process. (pic 4) Dump the dough out on a floured board, (pic 5) gather it loosely into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

 

 

 

 

 

While the dough chills, make your filling.

For two pies

8 large apples, peeled, cored and thinly sliced – any combination or one variety

2 Tablespoons of Minute Tapioca

1 Tablespoon lemon juice

1/2-3/4 cup sugar (depends on the sweetness of the apples and berries)

2 cups blackberries

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Butter to “dot” the pie before covering with top crust

Gently combine the sliced apples, the berries (if you have some you need to use up, like I did) the spices, lemon juice and tapioca.

Butter the bottom and sides of your pie pans.  Roll the chilled dough on a well-floured surface to desired thickness, and fit it into the bottom of the pan.

Roll the dough onto the pin, and then unroll it into the pie pan.  Heat the over to 425′.

 

Add the filling to the pie shells, dividing the mixture equally between the two pies.  Top each with 2 tablespoons of butter, cut in little pats.

Repeat the above instructions to roll out the top crusts.  Pat the top crust down on the fruit.   Trim the crust to fit the pan, leaving just enough to “crimp”.

With the tip of your knife, make 15-20 “vents” in the top crust.  Make an egg wash by mixing one egg and 2 Tablespoons of water in a small dish.  Brush the top of the pies with the egg wash and then sprinkle with sugar.  (You can  skip the egg wash and sugar, if you choose.  I like the shiny, sparkly results.)

 

 

 

 

 

Place the pies on a baking sheet.  Bake at 425′ for 15 minutes.  Reduce heat to 350′ and bake another 45-60 minutes, or until crusts are nicely browned and mixture is bubbly.  Cool completely before serving.