Thanksgiving. A time for family, food, and far flung travel. After a year of eco consciousness, the carbon emissions of a single flight for the holidays can make up a large portion of your annual footprint. RECIPES
- 6 cups Gravenstein or Bramley apples, peeled, cored and sliced very thin (5 average-sized apples)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon fresh grated nutmeg
- Two prepared (9-inch) pie crusts (made from two separate batches All-Butter Pie Crust)
- Half and half, for brushing crust (optional)
Directons
- Preheat oven to 375 degrees.
- Place apple slices in a large mixing bowl.
- Combine sugars, flour and spices in a small bowl and sprinkle the mixture on top of the apples. Toss until coated (fingers work best), and transfer to a prepared 9" pie crust.
- If using the All-Butter Crust, peel plastic wrap away from refrigerated pastry sheet, place on top of filled pie pan, and trim to a 1/4" overhang. Tuck the top edges around the bottom's crimped edge, and cut a few slits in the top for steam to escape.
- Place the pie on a baking sheet to catch any drips, and bake on the center rack of the oven for 60 to 80 minutes, until golden brown and bubbling.
To prepare the pie crusts, freeze one as directed in the following crust recipe and roll out a second one into a 10" circle. Brush off excess flour, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until firm, at least 20 minutes.
Edible's All-Butter Crust
Makes one 9-inch crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted farmstead butter, chilled, cut into 1" dice, and chilled again
- 4-5 tablespoons water, chilled in fridge
Directions
- Blend flour and salt in a medium mixing bowl.
- Sprinkle chilled butter cubes into the flour and press into the dry ingredients with your fingertips, blending together until the mixture looks like fresh breadcrumbs or damp sand. Ideally, no lumps of butter any bigger than a pea will remain, nor will you have any dry flour lurking in the bottom of the bowl.
- Add cold water one tablespoon at a time, blending gently with a large fork, until the dough forms into a ball. Roll crust out to about 1/8" thick and gently pat down into a 9" pie pan, trimming the edge with a sharp knife or scissors so the dough hangs over the edgy by 1/2".
- Fold and crimp the dough's edges. Line with plastic wrap and freeze for a minimum of 30 minutes, or as long as overnight.
- Remove from freezer when your filling's ready and the oven is pre-heated—whatever sort of pie you're baking, you want the crust fully frozen when it goes into the oven.
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