Food Fest: Feed Me Humble Pie

by paige on September 29, 2010

PIE, AT LEAST the fruit variety, is supposed to be simple, in my not so humble opinion. I don’t need custard or crumble. If the fruit is fine, you don’t need much else to reach a level of delicious often unmatched by other, fancier desserts. This time of year, I’ve been known to get all competitive about my pie-making prowess, with mixed results (not to mention family drama.)

This fall, though, I visited my favorite local fair (with my longtime heroes and new friends Shauna and Dan Ahern in tow–they signed their new book, and judged the Farmers’ Market competition!), I skipped the contest.

But trust me. Though what I offer may only be a third-place pie, it’s all the pie you need to delight yourself and your friends. When you bake a pie, keep it simple. Serve it to the people you love, and they’ll love you right back.

Third-Place Pie

3 cups all-purpose flour
18 Tablespoons sweet butter, cut into 1/2 pieces, cold (for best results, use Plugra European-style butter)
1/2 teaspoon fine sea salt
1 teaspoon sugar
1/2 cup freshly squeezed orange juice (cold)
6-7 large apples, peeled
1 pint fresh raspberries
1/2 cup plus 2 T sugar
2 teaspoons freshly grated ginger
grated rind of 2 medium oranges
1 egg, separated, the yolk beaten

In the bowl of a standing mixer, combine flour, salt and sugar. Turn the mixer on low for a second to mix. Add butter, and turn the mixer (using the paddle, not the whisk) on low. When the butter is beginning to incorporate into the flour, and the pieces are the size of peas, add the orange juice. Continue to mix on low a tiny bit longer, just until the dough holds together. Divide the dough into two equal pieces, and shape each into a flattened disk about 6 inches in diameter and an inch thick. Wrap in plastic wrap and chill for at least 30 minutes.

Rinse the raspberries and spread out on paper towels (on plates or a baking sheet) to dry. Sprinkle with the 2 tablespoons of sugar.

Preheat oven to 375 degrees.

Peel, core and slice apples. (I like  them 1/4-inch thick.) Toss the apples with the ginger, orange peel and remaining sugar. Add berries and very gently combine.

Roll out the bottom crust until just under 1/4-inch thick and place in a deep-dish pie plate. Brush with egg white. Add fruit, roll out top crust to same thickness and place atop pie. Crimp edges, cut a steam vent into the top, and brush the top with beaten egg yolk (if it’s too thick, stir in a few drops of water.)

Bake 45-50 minutes until golden brown.

{ 13 comments… read them below or add one }

Purple Cook September 29, 2010 at 6:33 am

For Fall Fest:
Our early apple picking led to some great treats at our house. My post on apples has three great recipes, apple muffins for the kids, an ooey gooey cake that is to die for, and a traditional apple pie. There is one more idea on there waiting to come to life, a frozen apple pie filling.
Happy Apple Crunching!

Aimee @ Simple Bites September 29, 2010 at 8:26 am

I’m totally craving pie now! Love the addition of ginger in the filling.

Thanks for hosting Fall Fest! My contribution just might be the simplest: Classic Homemade Applesauce. It’s part of my week-long series on Canning 101. Enjoy!

Ranjani September 29, 2010 at 9:58 am

Third place sounds pretty good to me! I’m planning on making an apple pie soon – thanks for the recipe
This week I made brie, apple, and arugula quesadillas:

Kathleen September 29, 2010 at 12:36 pm

Sounds and looks good, anytime is a good time for apple pis. I made a few things for Fall Fest apple week, but then I am always making something with apples. raisins-and-walnuts/

diane/napa farmhouse 1885 September 29, 2010 at 1:11 pm

i posted a recipe for apple & pear crisp…and reposted a recipe from a couple of years ago… roasted apple and caramelized onion au gratin soup , which has become a favorite in our home…

Rachel September 29, 2010 at 2:09 pm

What have I been baking this morning? Apple cinnamon bran muffins! They’re cooling on the counter right now. I’ve already had one as my late-morning snack and they’re delicious! Lots of local apple love, hand-picked by my at the orchard down the road, went into these babies:

I might just make this apple pie for dessert tonight : )

Leah September 29, 2010 at 3:04 pm

We used to take our kids up to the Santa Ynez Valley when they were younger to pick apples. Now that they’re older and busy with other activities, it’s more difficult to find the time. It’s unfortunate, because we really enjoyed doing it. The apples from that region are some of the best I’ve ever tasted (right on par with the wines). I can’t think of a better way to spend an autumn weekend than to go wine tasting and apple picking with the family!

I haven’t had the time yet this year to write an apple post, but here are a few from the past with recipes that are sure to please every apple lover out there.

Apple Gouda Quesadillas with Spicy (Spiked) Cider:

Chipotle Apple Pecan Cake with the most sublime Spicy Caramel Glaze:

Apple-Almond Upside Down Cake:

Stephanie @ Dollop of Cream September 30, 2010 at 8:09 pm

Third-place, fourth-place . . . If it’s apple pie, I’ll take it!

My contribution to fall fest this week is a homey apple chutney — perfect with a creamy cheese dolloped on a cracker:

Tara September 30, 2010 at 11:21 pm

Since I’ve never had an apple pie I didn’t like, I think any ribbon-winning pie must be wonderful! I love the idea of adding raspberries and ginger.

We recently went apple picking, and I’ve been on an apple butter-making kick ever since. Lots of little jars in my pantry=lots of great hostess gifts! Here’s my post on it:

And lucky you to get to meet Shauna and Danny! They are two of my favorite, have-never-met-in-person people! I was honored to join in the effort to promote their wonderful cookbook.

Veronika Rojas October 4, 2010 at 5:36 pm

I wish we had local fairs with homemade apple pies in Las Vegas.

Here is my contribution to Fall Fest:

Leah October 4, 2010 at 11:11 pm

I am so excited to participate in Fall Fest 2010 with my apple butter recipe:

Elise October 5, 2010 at 12:46 pm

How cool that your apple pie includes raspberries – mine does too! My husband asks for it all the time – I do it with a lattice top but the full top is wonderful too. My pie crust recipe is very similar to yours too.

Briana October 5, 2010 at 1:59 pm

Please visit for my Fall Fest contribution of Uncle Marvin’s “foolproof” apple pie.
“Good apple pies are a considerable part of our domestic happiness.” ~Jane Austen

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