My Favorite Apple Pie

Notes from Liz about Crust:  Again, I recommend the roll-out Pillsbury refrigerated crust (2 to a package).  If you want to try another quick and easy crust...Here is the recipe.

Fall in Bloom

Pie Crust

Ingredients

2 cups unbleached all purpose flour
1/2 stick butter, chilled, cut into small pieces
1/2 cup vegetable shortening (liquid)
3-4 TBS ICE Water

Preparation

Place the flour, butter, shortening in food processor and process just until the mixture looks like coarse crumbs.  With the processor running, add enough ice water through the feed tube for the dough to begin to form into a ball.  Wrap the dough into a ball and refrigerate for one hour.  Divide dough in half and roll out on lightly floured surface (about 12 inch circle).  Line 10 inch pie pan, fill and cover filling.  Add second crust on top of filling, trim edges, crimp to seal.  Use a sharp knife to cut vents in center of pie crust.

Apple Pie Filling

Ingredients

11 cups, cored, peeled and sliced apples (about 12 medium apples).  I use Ginger Gold or tart green apples.
3/4 cup sugar
1/4 cup unbleached all purpose flour
1 tsp salt
2/3 cup light cream
1 TBS ground cinnamon
Milk for brushing the crust

Preparation

Place the apples in a large mixing bowl and toss with sugar, flour, salt, and cream and cinnamon. Mix well, until apples are coated.  Mound the filling into the pie crust in 10 inch pie pan.  This will be several inches above the pie pan.  Place top crust on pie, press (crimp) to seal the edges.  Slash vents in center of the pie.  Line baking sheet with foil, place pie on lined baking sheet (there will be drips). Brush crust with milk.  Bake the pie at 375 degrees for 1 1/4 to 1 1/2 hours (until crust is golden brown).  Serve the pie at room temperature.

Serves 8-10

Beef Tenderloin

Ingredients

Congratulations to Chris!

5-6 lbs beef tenderloin
(buy as a roast, not filet mignons)
1 1/2 TBS Kosher Salt
1TBS Freshly Ground Pepper
2 TBS Olive Oil

Preparation

Preheat oven to 450 degrees.  Rub tenderloin with salt and pepper.  Place a large roast pan over high heat and add the olive oil.  When very hot, sear the meat on all sides, turning often.  Insert meat thermometer.  Set a roasting rack in the roasting pan and place bee on the rack.  Roast in the ovenfor 15-20 minutes or until 110 degrees on the meat thermometer for rare beef (120 degrees for medium rare beef).  Allow the tenderloin to rest for 10 minutes before slicing.  Serve with Horseradish Sauce (see below).

Horseradish Sauce

1 cup whipped cream
3 tablespoons white horseradish, grated (from a jar is fine)
1 teaspoon Dijon mustard.

Whip cream until it forms peaks.  Fold horseradish and mustard into whipped cream.  Serve with beef.