Pie time!

Well we have all heard the phrase "as American as apple pie" and hopefully I am not ruining to many lives when I remind people that apple pie is not an 'American' invented item, similar to how the French Fry is not actually French, anyway, I digress. I tasted my first apple pie of the season on Martha's vineyard, and it was buried in quality and flavor by the blueberry-peach pie that was also served. Disappointed, I thought that perhaps this was not going to be a good apple pie season, much like the weather this fall has drown us with rain and the summer failed to scorch us with heat (for those of you who don't know - I LOOOOOOVE the heat :) ). But Ivy came to visit from NYC two weekends ago and revived my spirits, alright I admit it, revived my faith in bakers that apple pie this fall will definitely be delicious.

Her homemade pie was, in fact, the best apple pie I can remember. It actually looked as though she has hand placed the layers of apple inside it (and if she did this I will take her to Butler Hospital on her next visit to have her head examined). The crust (which she thanked the infamous Martha Stewart for) was flaky, buttery, semi-sweet but yet a perfect compliment to its apple insides. She graciously has allowed me to post her recipe - and you ought to give this sucker a try, or, if you can find her, knock on her NYC door, and I bet she will bake one just for you!

Pie Crust- courtesy of Martha Stewart

Makes 1 double crust 9 inch pie (my apple pie recipe only uses one so you can make 2 pies)

2 Cups all purpose flour
1/2 tsp salt12 TB (1.5 sticks) unsalted butter
3 TB margarine or shortening3 TB sugar (can omit this if making a savory pie, this addition is not part of the Martha recipe)
1/4 Cup ice water

1. In a large bowl sift the flour and salt. cut the chilled butter and margarine/shortening add into the flour and shortening add sugar and with a pastry cutter or paddle attachment on mixer mix until the resembles coarse meal.
2. Add ice water little by little till it forms a ball. Don't over handle
3. wrap and chill in the refrigerator for at least 1 hr. When ready to use again don’t over handle and keep the mixture as cool as possible

German Apple Pie (for 1 pie, so double if doing above pie crust recipe)

6-8 granny smith apples
1/2cup sugar
1/2 cup sour cream
1 cup brown sugar
1 cup flour
1/4 cup butter
1 tsp cinnamon
1 tsp vanilla

1. Preheat oven to 425
2. Peel, quarter and slice apples thin and set aside, sprinkle w lemon to keep from turning brown
3. Combine apples sugar and sour cream. Sprinkle 2tbsps bread crumbs or matzo meal on the bottom of the pie shell to prevent it from becoming mushy.
4. Place apple mixture into the shell. In another bowl combine brown sugar, flour, butter and cinnamon, first w/fork then with fingers until crumbly.
5. Sprinkle over pie. Put a strip of tinfoil around the fluted edge of the pie shell to prevent over browning. Place on a cookie sheet and bake for 20min at 425, then reduce heat to 375 and back for 30 min or longer.