Apple Pie for Clerks' Dinner

Last night we invited all the former clerks of our Meeting (and their spouses) over for dinner. Five out of the six who are still alive and active in our Meeting were able to come. We've been meaning to do it since Chris became clerk this year, but what with moving and all that this summer, it didn't happen until now.

It was a lovely time. Just an informal get together, a chance to invite all these friends of ours to visit our new home. At the same time, it was good to be reminded that we have these Friends as resources in our Meeting. As several of the very involved, long-time members have moved away or passed away over the last few years, there has been a tendency in our Meeting to lament that we have lost so much, so many elders. But last night, Chris and I looked around and realized that our Meeting is still blessed with much experience, hosted in the form of some really nice people who get along with each other pretty well.

And plus, the dinner turned out all right, our kids were well behaved, and we had two! kinds of pie. (This is the advantage of having so many people come - must have two pies.) The recipe for pumpkin is here; the recipe for apple is here:

Prepare one recipe of pie crust and chill while preparing the filling.

Peel, quarter and core 3 pounds of tart, crisp apples,* or enough to make six cups sliced. Drop the quartered apples into a bowl of water with a little lemon juice or cider vinegar in it, so they don't get too brown. When all the apples are ready, drain and slice them into 1/4" (or thinner) slices. In a medium bowl, toss the sliced apples with the juice of 1/2 lemon.

In a large bowl, combine and mix well

1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Roll out one half the dough and use to line a 9 inch pie pan. Trim off the excess. Roll out and have ready the second half for the top crust. Preheat the oven to 450 degrees Fahrenheit.

Transfer the apples to the sugar mixture using a slotted spoon, leaving behind excess liquid. Toss the apples and sugar mixture to coat the apples and transfer all to the lined pie pan. Arrange the slices so that their flat sides are horizontal. Otherwise, they will mound up too high in the center. Use all the apples. They will compact as they cook.

Dot the top with slivers of
2 teaspoons firm unsalted butter

Top with the rolled out top crust. Trim so that it extends just a little beyond the bottom crust. Fold this extra rim under the bottom crust, gently working your way around the pie. Press gently but firmly around this edge, sealing the crusts together (so that less juice will spill on the floor of the oven and smoke). Flute the edge and cut vents in the top crust (not too close to the edge either).

Brush the crust with
1 teaspoon melted unsalted butter

Sprinkle with
1/4 teaspoon granulated sugar

Bake in a preheated 450 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for an additional 35-40 minutes. Cool on a wire rack. Serve with the best vanilla ice cream you can get.

(This recipe adapted from Marilyn Moore's The Wooden Spoon Dessert Book.)

*apples: Marilyn Moore recommends McIntosh, but only in the fall soon after they are picked. Other widely available varieties that work for pie are Granny Smith, Golden Delicious and Jonathan. Ask at your local farmers' market which varieties are tart and will not dissolve into mush when cooked. The softer ones are better for making applesauce.

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Blogger Nancy A said...

Mmmm... pie season!

9/19/2007 12:21 PM  
Blogger Robin M. said...

Oooh, yes. Here in the Bay Area, the peaches are still divine, the apples are running over, and pumpkins are starting to appear. The hard part is choosing what to make. Why am I still wishing for rhubarb???

9/24/2007 3:33 PM  

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