The busy bustle of gathering preparations is underway here on the little farm. Today I joined my oldest farmgirl for a bit of baking; pie baking, that is. She took charge of the kitchen while I assisted.
Peeling and coring, chopping and mixing- big messy fun was in order. When farmgirls gather in the kitchen there is always plenty of laughter, a few wild tales, and lots of wonderful messes!
Magic and memories are always accompanied by plenty of dirty dishes, but the results are not only priceless but tasty, too!
SIMPLY FARMGIRL APPLE PIE
2 cups flour
1/2 cup sugar
12 tablespoons butter, cubed
2 large eggs
scant tablespoon lemon zest
2 tablespoons cold water
8 medium baking apples (approx. 4 lbs)
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees. Stir together flour and sugar then cut in the butter until it resembles coarse meal. Stir in eggs and lemon zest. Add water a little at a time until dough comes together a bit; it should look crumbly. Cover with plastic wrap and chill while preparing the filling.
Peel, core and slice apples. Stir in lemon juice, one tablespoon of the sugar and one tablespoon of the cinnamon.
Reserve approximately one cup of the crumbly dough for topping. Pat the remaining dough into a 10 inch pie dish or an 8 inch square baking pan, being sure it is even on bottom and sides. Place the apples in the prepared dough and top with remaining dough. Gently dust the remaining sugar and cinnamon over the top; place in the preheated oven. The pie bakes for approximately one hour- the dough should be golden and apples should be fork tender.
Grab a big dollop of whipped cream and enjoy!