Today was such a gorgeous day, I couldn’t resist walking around downtown and taking some pictures. It’s funny because Williamsburg is such a big tourist attraction so people just assume since I have a camera that I’m one of the other billion picture-taking tourists walking around. I actually like that because it doesn’t make me feel self-conscious about taking photos…because everyone else is too!

I saw so many horses and carriages today!

And of course the other usual stuff:

While it’s funny to see the historical reenactors walking around downtown, it’s priceless seeing them in the grocery store still in costume! Happens all the time.

When I got home I got started on making us the quintessential American fall dessert.

This apple pie has been in my dreams ever since we went apple picking a couple weeks ago! Luckily, the apples are holding up really well in the fridge so I could wait until I had the time I needed to make this pie.

Don’t even bother wondering–I am not even trying to say that this pie is “healthy”. It IS full of fresh fruit though and I used whole wheat flour in the crust, so I like to think that it’s not completely void of nutrition. 🙂

Sugar Crusted Apple Pie (inspired by Grandma Ople’s Apple Pie)

For the crust:

• 2 c. unbleached all-purpose flour
• 2 c. white whole wheat flour
• 1 t. salt
• 1/2 t. baking powder
• 1 T. brown sugar
• 1 c. cold butter
• 1/2 c. cold shortening
• 3/4 c. ice water
• 2 t. apple cider vinegar
• 1 egg

For the filling:

• 6 large, sweet tart apples (like Granny Smith or Empire) or enough to fill a 9″ pie pan
• 1/3 c. brown sugar
• 6 T. butter
• 1/3 c. organic white sugar
• 2 T. flour

-In a food processor or stand mixer, combine the flours, salt, baking powder, and brown sugar together.

-Cut the butter and shortening into large chunks and dump them into the dry ingredients. Mix or pulse until all the fats form large crumbs.

-In a small bowl, whisk together the ice water, vinegar, and egg.

-Add the ice water mixture to the dry ingredients about 1/4 c. at a time, making sure to add just the liquid and not the ice.

-Mix or pulse very briefly (a few seconds) and continue to add liquid until the dough comes together in a mass.

-Remove the dough and wrap it in plastic. Refrigerate until ready to use.

-Peel, core, and slice the apples and set them aside.

-In a small saucepan, melt the butter for the filling over medium-high heat. Once the butter is melted, whisk in the flour and stir constantly for about 30 seconds.

-Add both sugars to the saucepan and stir to combine. Lower the heat and let the mixture simmer for a couple minutes, stirring frequently.

-Divide the pie crust in two. Place one half on a floured surface and place the other half back in the refrigerator.

-Roll out the half of the dough on the floured surface to about 1/4″ thickness. Place the dough into the bottom of a greased 9″ pie pan.

-Add the sliced apples to the pie pan over the bottom crust. The apples should form a slight mound.

-Remove the second half of the dough from the fridge, roll it out, and make a lattice top over the apples. (good directions for lattice crust found here)

-Pour the butter-sugar mixture from the saucepan over the whole pie.

-Bake in a 425 degree oven for 15 minutes, then reduce the heat to 350 degrees and continue to cook for another 40 minutes, or until the crust is golden brown.

-Let cool for at least 20 minutes before slicing. Makes a 9″ pie.

Pouring the sugar filling on top gives the crust an extra layer so that it’s crunchy on the outside and flaky on the inside. So delicious!

Plus I’m pretty sure there’s nearly a whole apple in each slice! I’m counting that as a serving of fruit, people.

It’s my weekend now so I’m going to spend an evening doing absolutely nothing with my husband. Except eat pie, of course.

Thanks for reading!

-Lauren