Of course, at this time of year, apple pie is only tiding me over until peach season. Once the peaches start coming in, peach pie with a golden lattice crust will be on the menu at least once a week. I love eating with the seasons. Buying only in-season produce grown as close to where we live as possible not only gives us the pleasure of anticipation, it supports our local farmers. And both apples and peaches are on the Top 12 list of fruits and vegetables most important to buy organic because of having the highest levels of pesticide residue in the conventionally grown.
I'll post the recipe for my organic, all-butter pie crust another time. And here's a link to an interview of me by Australian writer Grant Soosalu, Food for Thought: Delightful Repasts.
(Makes one 9-inch pie, 8 servings)
Pastry for double-crust pie
1 1/4 to 1 1/2 pounds Granny Smith apples (3 cups peeled and thinly sliced)
1 1/4 to 1 1/2 pounds Golden Delicious apples (3 cups peeled and thinly sliced)
Juice of 1/2 lemon
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
3/4 teaspoon cinnamon
1/8 teaspoon salt
Spray a 9-inch glass pie plate with cooking spray and line with pastry; cover with parchment and place in the refrigerator. Roll out pastry for top crust on parchment; place on a baking sheet, cover with parchment and place in the refrigerator. Preheat oven to 425.
Peel and quarter apples, cut away cores and cut (the short way) 1/4-inch-thick slices into a large bowl (I use a 2-quart glass measure). Add lemon juice and toss gently. You can use all Granny Smiths, but I think the combination of the crisp, juicy, tart Granny Smith with the sweeter Golden Delicious adds a certain complexity to the pie and allows you to use less sugar.
In small bowl, combine sugar, flour, cinnamon and salt; add to apples and mix well. Pour into pastry-lined pie plate and put top crust in place; seal and crimp edge; prick top with fork, marking eight wedges, to vent. Place a foil-lined baking tray on the bottom shelf (I usually have a used piece of foil I'd like to get another use out of before recycling) to catch any drips from the pie on the shelf above.
Bake at 425 for 15 minutes. Lower temperature to 350 and bake for an additional 40 minutes. Cool on wire rack for 3 hours before serving.