Today is the start of Baseball season. I always start the season hoping for the Cincinnati Reds to win the World Series. Traditionally, my wife and I eat the top ballpark meal, Hot Dogs. An old commericial from Cheverolet sung, Baseball, Hot Dogs, Apple Pie, & Cheverolet. So he is John Folse’s version of an American calssic.
FILLING
5 each Golden Delicious and Granny Smith apples, peeled, cored, sliced thin
1/4 pound Butter
1 tbsp Lemon juice
1 tbsp Vanilla
1/2 cup Brown Sugar, firmly packed
1/2 cup Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1 tsp Cornstarch
2 tbsps Flour
METHOD: To prepare filling, melt butter in a 10-inch cast iron skillet over medium-high heat. Add apple slices, lemon juice and vanilla and cook, stirring frequently for about 5 minutes. In a bowl, mix sugars, cinnamon, nutmeg, salt and cornstarch and gently stir mixture into apples. Continue to cook until apples are soft but not mushy, approximately 5 minutes.
TOPPING
1 1/2 cups all purpose Flour
1/4 cup plus 1 tbsp Sugar
1 1/4 tsps Baking Powder
1/2 tsp Salt
1/4 cup unsalted Butter, chilled
1 cup Half and Half
3/4 tsp Vanilla
METHOD: Pre-heat oven to 350 degrees F. Mix flour, 1/4 cup sugar, baking powder and salt together in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add milk and vanilla and quickly blend together with a spatula. To assemble the pie, drop heaping tablespoons of biscuit mixture on top of apples, covering most of the center of the mixture. Sprinkle top with remaining sugar and bake for 25-30 minutes, or until top is golden. Remove pie from oven and let stand for at least 5 minutes before serving.
Enjoy!!!
