Oh My Pie!

    Last weekend my family and I set off to Charleston, SC for the Spoleto Festival! Hundreds of undiscovered artists flock to Charleston for the annual festival, including musical groups, dance companies, etc.    So while we were there, I was able to enjoy an opera and hear the delightful selections of chamber music! I personally enjoyed the chamber music the most. It enabled me to  witness  the harmonious melodies of the flute, violins, piano, and violas up close.     Now, being in Charleston, you know I indulged in the delicious southern cuisine that Charleston boasts! I pushed my salad-eating ways aside and warmly embraced biscuits, cornbread, and macaroni and cheese. We dined at Jestine’s Kitchen, Hominy Grill, and Magnolia Grill. They all served dishes that were out of this world!     While I was window-shopping on a stroll down King Street, I  stopped inside of a gourmet peanut shop! I tasted samples of several different types of nuts when I noticed they had a bookshelf filled with cook books. Cook books are my weakness. They cast a magical spell over me, that lures me to them. Wherever I go, I never purchase a t-shirt, or a snow globe, I buy a cook book. So when I saw the bookcase stocked with cookbooks, I was filled with delight.    After careful inspection of each book, I settled on Mrs.’s Rowe’s Little Book of Southern Pies. I’d never made a pie before, and being born and raised in the south, I felt it’s a skill that I must learn! So, on the car ride back to North Carolina, I carefully studied the book from front to back.     I then decided to make *drumroll* the APPLE DAPPLE PIE! :D It was frustrating at first, because I struggled with the crust, and had to make a second batch, messing up the first try! But, it was definitely worth it! The apple dapple pie was delicious!!!!!! ENJOY!

This variation of apple pie was mouthwatering! The filling consisted of chopped walnuts, apples, and a hint of cinnamon, and was enclosed within a light, flaky, and buttery crust. This apple pie was an ambrosia when heated and topped with vanilla ice cream!

                                                          APPLE DAPPLE PIE

                            adapted from Mrs.’s Rowe’s Little Book of Southern Pies

Crust:

-2 cups of all-purpose flour

-1 teaspoon of salt

-1 cup of Crisco

-1 1/2 teaspoons of distilled white vinegar

-1 egg, beaten slightly

-6 tablespoons of ice water

Filling:

-3 eggs

-2 cups of sugar

-1 1/2 cups of vegetable oil

-1 teaspoon of vanilla

-3 cups of all-purpose flour

-1 teaspoon of baking soda

-1 teaspoon of ground cinnamon

-1 teaspoon of salt

-3 cups of apples, peeled and diced

-1/2 cup of walnuts (optional)

Topping:

-1/4 cup of butter melted

-1/2 cup of brown sugar

-about half of 1/4 cup of whole milk

To make the Crust...

1. Sift the flour and salt into a bowl.
2. Cut in the Crisco with a pastry blender until it resembles small peas.( I don’t own a pastry blender, so I used two knives to cut in the Crisco, which worked just fine.)
3. Add the vinegar and slightly beaten egg. Mix.
4. Add just enough of the ice water tablespoon by tablespoon just until the mixture is moistened.
5. Form 2 equal sized balls of dough with your hands.
6. On a floured surface flatten the balls into 2 disks, and roll out. (This is where I became extremely frustrated! The dough kept sticking to my rolling pin, so I advise either adding more flour, or spraying the rolling pin with non-stick cooking spray!)
7. Apply to pie pan, and form around the edges.( I put the pie pan over the dough, slid my hand carefully under the dough, and flipped it, then I fit the dough around the pan.)
8. Place in a 400 degrees Fahrenheit oven and bake until golden.

To make the filling...

1. In a mixer, beat the eggs, sugar, oil, and vanilla.
2. Then, add the flour, cinnamon, and salt, continue to beat.
3. Next, stir in the apples and walnuts.
4. Now, spoon the filling into the baked crust.
5. Now, take the second ball of dough you cut and form over the top, making sure you close the edges.
6. Bake for 45 minutes, or until the top is golden brown. ( I baked mine for about 30 minutes; it came out a bit runny, but was all the more delicious!)

To make the Topping...

1. Combine butter, brown sugar, and milk into a small bowl. Mix with a fork.
2. Once the pie has come out of the oven for approximately 10 minutes, pour topping over the top, and let soak into the pie.
3. Cut open, and enjoy! 

PS:) ESPECIALLY DELICIOUS WHEN WARM!!!!