< Mr. Pumpkin’s Tea Party Activities

Miss Hazel’s Apple Pie

Leave enough time in your afternoon to prepare this one! Miss Hazel’s Apple Pie may take a little bit longer than other book inspired recipes, but it’s all worth it in the end!

Here’s How to Make Miss Hazel’s Apple Pie!

Prep time: 45 min.      Wait Time: 2 hrs. 30 min.    Cook Time: 50-55 min.

Total Time: ~4 Hr. 10 min.

Pie Crust Ingredients:

·      2.5 Cups of All-Purpose Flour

·      1 tsp salt

·      1 Tbsp. granulated sugar

·      2 sticks unsalted butter (higher fat is best)

·      6-8 tbsp. ice cold water

Apple Filling Ingredients:

·      14 apples (7 honey crisp, 7 granny smith)

·      1 tbsp lemon juice

·      ¼ cup granulated sugar

·      ½ dark brown sugar

·      2 tbsp flour

·      1 tsp cinnamon

·      ¼ tsp nutmeg

·      ¼ tsp all spice

Pie Topping Ingredients:

·      1 egg + 1 tbsp. water for egg wash (whisk with fork to combine)

·      Demerara sugar

Instructions:

1.     Add the flour, salt, & granulated sugar to the bowl of a food processor. Pulse a few times to combine.

2.     Add the 2 sticks of cold, cubed butter. Pulse 3-5 times until pea-sized crumbs form.

a.     Leaving some larger chunks of butter will help make the dough a bit flakier.

3.     Start by adding 3 tbsp. of ice cold water to the mixture, then pulse once or twice. Add 3 more tbsp. of ice cold water, pulsing again. Then keep adding water, 1 tbsp. at a time, until the dough starts to hold together.

a.     The dough should still be somewhat crumbly- don’t add too much water.

4.     Pour the mixture out onto a lightly floured surface, forming it into a large disk.

5.     Split that large disk into two smaller disks, cover both tightly in plastic wrap, and let rest in the fridge for 2 hours.

a.     The less you work the dough, the flakier your crust will be!

6.     Peel and thinly cut 14 apples (7 honeycrisp, 7 granny smith), place into a large bowl.

7.     Add your lemon juice, sugars, flour, and spices. Mix well to fully coat the apples.

8.     Place the apple mixture into a strainer set over a bowl to drain out any excess juices.

a.     Be sure to toss the apple mixture around every so often so that all the juice can work its way through the strainer. This helps prevent a “soggy bottom” later on!

9.     Take the two discs of dough out of the fridge and let thaw for 5 minutes.

10.  On a lightly floured surface, begin to roll out one of your disks in a large circle (1/4-1/8 inch thickness), until it’s an inch larger in diameter than your pie pan.

11.  Lightly flour the top of the dough and rolling pin. Starting from one end of the dough, slowly roll it backwards onto your rolling pin until the dough is fully wrapped around it.

12.  Roll that same dough slowly over a lightly-greased 9-inch pie pan, letting it settle into the pan. Gently press it in to all the edges of the pan.

a.     Trim off any excess dough that exceeds 1 inch past the rim of the pan.

13.  Roll out your second disk of dough using the same process as Step 11, set aside.

14.  Pour your apple mixture into the pie pan.

15.  Roll the second disk of dough over the top of the apples.

16.  Tuck the top of the dough over and under the bottom dough around the edges, creating a sort of seal between the two.

17.  Crimp the edges as desired*.

18.  Place the entire pie into the freezer for 30 minutes.

19.  Take out of the freezer, apply an egg wash generously over the top and edges.

20.  Sprinkle with demerara sugar (also generously).

21.  Cut a few slits in the middle of the pie to allow steam to escape.

22.  Bake at 400°F for 50-55 minutes (until a deep, golden brown)

a.     Cover the top with foil 20 minutes into baking to prevent the crust from burning.

23.  Let cool on a rack.

24.  Serve warm with some ice cream and enjoy!

Notes:

·      Really make sure to not overwork your dough. The less you knead and work it, the flakier it will be! You want your dough to still be somewhat crumbly- it will come together more as it rests in the fridge.

·      The lemon juice helps to keep the apples from browning, while also boosting their natural flavor.

·      For a classic pie crimp: place your index finger and thumb at the edge of the crust, then push your other index finger in between them to push the curst inwards, forming a small dip. Keep doing this around the entire curst.