Traditional Fruit Crisp

Everyone loves the classic cobbler, and what's great about this one, is that I use a mixture of frozen and fresh fruit! Now of course you don't have to use frozen, but think about it.....frozen fruit is fruit that's been harvested while it's at it's ripest, and then flash frozen so you can use it anytime of the year! And.....I royally hate peeling and slicing peaches, to be honest, so that might be the real reason for the frozen fruit :) So, here's a wonderful classic that is so easy, you can whip it up last minute! All the ingredients are one's you'd have already around the house. I've also experimented with many different combos of fruit, so just use what you have hanging around! The bulk of this recipe came from my wonderful mother-in-law, Beth, and from my grandmother-in-law, Duval Lee. Love ya'll and thanks!

Crisp Topping
- 6 tbsp butter, room temp
- 3/4 cup brown sugar, packed
- 2/3 cup flour
- 1/4 cup rolled oats
- 1/4 cup chopped pecans (or sub with more oats)
- 1/4 tsp salt
- 1/2 tsp cinnamon

Preheat oven to 375 degrees. Mix all topping ingredients together with hands, mashing, until coarse and crumbly. Set aside while putting the fruit part together.

Fruit Part (for lack of a better name...)
- peaches - frozen or fresh, enough to fill a small casserole dish
- a small package of blueberries
- 1/2 cup sugar, more or less based on the sweetness of the fruit
- 2 tbsp flour

Mix all of the fruit filling ingredients together. Just as a note, if you plan on using frozen peaches, I've found it's nice letting them come to room temperature before mixing with the other filling ingredients so you can drain off some of the excess liquid, or you'll end up with soup! Put the fruit mixture into a buttered baking dish or small casserole dish, and top with the crumble mixture. Bake for about 45 minutes, until the juices are bubbling and the topping is slightly browned and crisp! Serve warm with vanilla ice cream.....mmmmmmmm!

 

Traditional Apple Pie

I just love it when I find that recipe that never seems to fail.  Now if the person using that recipe goofs, that's another story - believe me it happens all the time in my kitchen!  But nevertheless, there's nothing better than tweaking a recipe to just your liking.  After doing some research and experimenting myself with various recipes, I have finally come up with an almost fool-proof apple pie recipe that is sure to impress....while not being too too hard to whip together.

One tip that helps keep the crust flaky (even after reheating multiple times for leftovers) is to add a splash of vinegar to the ice water that goes in to the pie crust.  Weird, yes.  But it's incredible how it works!  And don't worry, no vinegar flavored crust :)

Perfect Pie Crust
- 12 tbs (1 1/2 sticks) very cold butter, cubed
- 1/3 cup vegetable shortening, also very cold in cubes
- 3 cups all purpose flour
- 1 tsp kosher salt
- 2 tbs granulated sugar
- 1/2 cup (about) water mixed with 1 tsp white vinegar, with ice added to make it very cold


Take the cubed butter and shortening, put it in a bowl and place in the freezer to get very cold...this is the key to flaky (and not tough) crust.  The colder, the better.  Decide if you will make the dough by hand or in the food processor....

By hand:  Mix the flour, salt and sugar in a cold metal bowl (previously stored in the freezer).  Add the cubed butter and shortening, and "cut" into the dry ingredients using either a bread dough blender tool, or literally two sharp knives.  Tedious, yes, but results are good!  The goal is to not "mush" or melt the butter, so I would not use your hands.  Do this until the butter is the size of peas.  Add 6 or 8 tbs of the iced liquid, enough to make the mixture form into a ball when mixed (you can do this part with your hands, but don't overwork).  Follow further directions below.

In food processor:  Mix flour, salt and sugar with a few pulses.  Add the cubed butter and shortening, pulsing until they are the size of peas.  With machine running, pour iced liquid down the feed tube, pulsing until a crumbly dough forms...this will take about 6-8 tbs of the liquid...add less or more of the liquid as needed. The dough will be pretty crumbly, as you can see in the picture to the left.

Dump the dough onto floured board and form into two rough balls, wrap separately in plastic wrap and refrigerate for 30 minutes.  The goal is to actually be able to still see chunks/flecks of butter in the finished dough....it means super flaky crust!

Apple Filling
- 8 large apples (I used half granny smith and half braeburn)
- 1 tbs lemon juice
- 1/2 cup granulated sugar, plus some extra for the top
- 1/4 cup all purpose flour
- 1/4 tsp kosher salt
- 1 tbs ground cinnamon (or to taste)
- 1 egg beaten with 1 tbs water for the egg wash
- 1 or 2 tbs cubed butter

Preheat the oven to 400 degrees.  Peel and core apples.  Cut each apple quarter into three or four slices depending on size of apple.  Combine the apples with the lemon juice, 1/2 cup sugar, flour, salt, and cinnamon.  If it's not sweet enough, you can add more sugar.

Take the dough out of the refrigerator and roll one ball out on a floured surface (for me, this was my kitchen floor lined with plastic wrap...hey, you do what you have to do!), making the rolled out dough large enough to drape over the pie dish by about an inch around all sides.  I use the rolling pin to transfer the dough to the dish, as you can see below.

Fill the pie with the apple mixture.  Sprinkle 1-2 tbs sugar on the top, and tuck in small bits of cubed butter around the apples.  Brush the edge of the bottom pie crust with the egg wash to help it adhere to the top layer of pie dough.

Roll out the top pie dough in the same manner as the bottom, and place over the apple layer, making sure there is about 1 inch overlap of dough on the edges.  Roll up both layers of dough together along the edges to form the crust, and crimp/press with the handle of a fork as desired to create classic crust look. 

Brush the top of the pie with the egg wash, and sprinkle with around 1 tsp sugar.  Lastly, cut three slits on the top of the pie for vent holes.  Bake in the oven for 1 hour, to 1 hour and 15 minutes, until top is golden brown, juices are bubbling and apples are cooked (you can use a knife and slip it through one of the slits in the crust to check the apples).  There will be lots of juices if you cut into it immediately, but if you wait about 30 or 45 minutes, it will still be warm and most of the juices will have been reabsorbed.

Serve the pie warm with some vanilla ice cream. Yum!