I hope you and your enjoyed your Thanksgiving holiday. We had a relaxing day with a small group of family which was nice. After a lovely hike I stayed much of the afternoon in the kitchen, which I find relaxing. Plus I don’t have to pretend to be interested in football. The kids set a lovely table. Complete with a buddha’s hand (my sons pick, above). My daughter was very excited by a clothespin doll assignment she had at school and decided to fashion a doll of each person at our family table to act as the name card. We look very musical. I believe the inspiration was seeing another student’s family with musical instruments. No unfortunately we don’t play…at least not yet. Everyone decided the grandpa doll looked the most like the person. I think she’s already started designing for our Christmas dinner.
While cooking dinner my sister called. She was creating a huge vegan Thanksgiving feast. We were comparing recipes and I was telling her everything I was making….cranberry sauce, apple pie, dressing, turkey, salad and mashed potatoes. Wait! The turkey was almost finished cooking and I hadn’t done anything to make the potatoes. Lucky for that 20 minute turkey resting time, and that my sister called. Everything was timed surprisingly well and we ate about 4:30 pm. I learned this year not to tell anyone an expected time to eat at the beginning of the day. I waited until my turkey was in and basting and I could get a better idea how long it was going to take. My turkey was small in comparison to most, weighing in at just under 10 pounds.
You should know I made the cranberry sauce and pie first. In fact I made my pie dough 2 days ahead. Why? Because even if other dishes don’t come out people (especially the kids) will remember and always look forward to the sweet stuff. This was a simple and tasty apple pie from this year’s Gourmet Magazine Holiday Issue, which I will continue to make throughout the year. Since it was Thanksgiving I paired it with pumpkin ice cream. Enjoy!
Butterscotch Apple Pie
3 Tablespoons all purpose flour
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar
2 1/2 lbs mixed tart and sweet apples (about 5), peeled cut into six wedges and cored
Double recipe of all butter pastry dough (or can use store bought pie dough)
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter cut into bits
1 large egg beaten with 1 tablespoon warm water
Preheat oven to 425F with a baking rack set on center rack.
Whisk together flour, cinnamon, nutmeg and salt. Then add brown sugar, breaking up any lumps.
Gently toss apples with sugar mixture and lemon juice and vanilla and let stand 5 to 15 minutes.
Roll out one piece of dough on a lightly floured surface with a rolling pin to 13 inches. Fit into 9 inch pie plate. Roll out remaining dough to a 13 inch round.
Transfer filling to shell. Dot with butter then cover with pastry round. Trim edges and leave an overhang to be tucked under and sealed. Lightly brush top with egg wash then cut 3, 1 inch long vents. Dust entire top with sugar.
optional: Roll out any dough scraps to be cut with small cutters and place on top. Lightly brush cut outs with egg and dust with sugar.
Bake pie on hot baking sheet 20 minutes. Reduce oven to 375F and bake until crust is golden and filling is bubbling, about 40 – 45 minutes more. Cool on rack 2 – 3 hours.