Originally posted by: Koing
Good job dude 😀
Hmmm...apples....what variety were they?
Koing
used Cortlands for both Pies because i had more of them then macs
I would have used Northern Spys because they are a lil more tart like granny smiths but they wont be ready for picking till OCT 9th
Recpir for the 4lb one
Double pie crust, recipe follows
4 pounds Granny Smith apples, peeled, cored and sliced
3/4 cup roughly chopped toasted walnuts
1/2 cup sugar, plus 2 teaspoons
1/2 cup packed light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into slivers, plus 2 tablespoons
8 ounces thinly sliced Cheddar
8 scoops vanilla ice cream
Preheat the oven to 375 degrees F.
Prepare the piecrust and line a deep 10-inch pie pan.
In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes. Spoon the apple mixture into the prepared pie pan and dot the fruit with the butter slivers. Top with the second crust. Using a sharp knife, cut away the excess dough. Crimp the edges of the pie firmly to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.
Bake until the crust is golden and the juices begin to bubble, about 45 minutes to 1 hour. Remove from the oven and let cool at least 1 hour before serving.
Preheat a griddle.
To serve, slice the pie into 8 equal portions. Melt the remaining 2 tablespoons of butter on the griddle. Add the pie, and top each slice with a slice of cheese. Cook until the cheese melts and the bottom crust is golden brown, about 2 to 3 minutes. Serve hot with a scoop of vanilla ice cream on top.
Yield: 8 servings Double Pie Crust: 3 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 4 ounces (1 stick) cold unsalted butter, cut into pieces 1/3 cup solid vegetable shortening 6 tablespoons ice water, or more as needed
Sift the flour, sugar, and salt into a large mixing bowl. By hand incorporate the butter pieces and shortening, working with your fingertips until it comes together and forms small pea shapes. Work the ice water into the dough with your hands until it just comes together, being careful not to over-mix. Form the dough into 2 disk shapes, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out the 2 crusts on a lightly floured surface to fit into the pie pan.
recipe for teh Carmel one
Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purposeflour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed
Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Filling:
Preheat oven to 450 degrees F.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
! I on the other hand have done nothing today 
