Apple picking season has begun and I wrote a guide about it for Conde Nast Traveler – where to go, what to pick and a super easy apple pie recipe.
We went apple picking a couple of weeks ago and hope to make it again soon. My two favorite farms in Washington are Bellewood and Jones Creek. I wrote about them here and here. Perfect fall recipes included.
I have made this apple pie recipe nearly every week this month. So easy. This one with Pink Pearl apples with their pink-blush color and yellow skin. So beautiful but also great for baking. I think they will also make a perfect apple sauce.
And soup. Lots of soup. Here are some of my favorite soups on my blog.
Oh… quick note about comments on this blog… I had a terrible case of spam comments. So bad that they froze my server so I had to turn them off temporarily. I hope to be able to open it again soon. Thank you for your patience!
Pink pearl apple pie
makes one 9-inch pie
1 cup (140 g) superfine brown rice flour
1/2 cup plus 2 tablespoons (115 g) natural cane sugar
1/2 cup (60 g) millet flour
1 teaspoon fine sea salt
10 tablespoons (150 g) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water
1 pound (450 g) pink pearl or Granny Smith apples
1 vanilla bean, split lengthwise and seeds scraped
1/4 teaspoon ground ginger
2 tablespoons chopped pistachios
Mix together the four first ingredients in a bowl. Add the diced butter and work the butter into the flour with your hands until it becomes sandy and slightly tacky. Add the water and mix until it’s smooth but not completely smooth. We still want a crumbly texture.
Spread 3/4 of this dough over a 9-inch tart pan working the dough onto the sides. Reserve the 1/4 cup for topping. Place both the tart pan and reserved dough in refrigerator.
Peel the apples. Core them, cut them into quarters and then each quarter into 1/4-inch wedges. Toss the apples with sugar, vanilla seeds and ground ginger in a bowl. Arrange this filling mixture onto the tart dough and top with remaining dough scattering as a crumble. Top with chopped pistachios and chill in refrigerator for 30 minutes.
Preheat oven to 375F. Bake the tart for an hour until apples tender and crust golden. Let it cool in pan completely before cutting.