Fourth of July & Apple Pie

I hope you all had a wonderful Independence Day! We enjoyed beautiful weather with cool breezes down by the San Diego shoreline of La Jolla. La Jolla's meaning “The Jewel” is so befitting for this glorious town. Only a forty-five minute drive from Temecula, the crystal aqua ocean is so dazzling, like a clear and perfect gem with coves cut out so perfectly along the coastline and the quaint backdrop of shops, restaurants and homes.

We shopped a little and walked around town being serenaded by reggae music coming from a second story café and watched the hustle and bustle of tourists while we ourselves enjoyed art galleries and chic Armani Exchange, one of the few clothing stores open for the day.

That evening we headed back home for our own festival of sorts with an all American dinner and dessert, ending the evening with a view of Temecula’s own fireworks extravaganza.

And without further ado.. a showstopper in it's own right!

Apple Pie

This is a simple pie with my favorite pastry dough recipe from Dorie Greenspan. I really think the two crusts that I continually use are Dorie’s and Nick Malgierri’s. I always have perfect results with these two recipes!

Dorie Greenspan's Pie Crust
Crust Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

Crust Preparation
Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.

Apple Pie Filling
8 Red Apples (I used Mac Intosh)
3 tablespoons Turbinado sugar
¾ teaspoons cinnamon
¼ cup Mighty Mango Naked Juice (you can sub with juice of your choice)
½ stick butter
Bowl of cold water with a few tablespoon lemon juice;
I egg yolk and 1/8 cup cream for brushing dough.

Make crust and set aside in the refrigerator till your ready to fill. Keep remaining scraps to make dough strips for the top of your pie.

Peel and core apples. Keep in bowl of lemon doused water till time to slice.
Slice apples1/8 of an inch thick. In large mixing bowl add apple slices, sugar, cinnamon and mango juice. Stir to coat apples well. Fill pastry shell with apples. Cut slices of butter and dot apple pie filling.

Use extra dough to make strips for lattice. If you don’t want to do this you can roll out another sheet of pastry to cover the pie filling. Brush outer dough with egg yolk mixture. Place either strips or another sheet of dough cut to fit over pie filling. Pinch to seal edges. If you completely covered the pie make some vents on top of the dough to release steam while baking. Brush the top of the pastry dough with remaining egg mixture and sprinkle with Turbinado sugar.

I cover the top of my pie with foil for the first 15 minutes so it doesn’t get too brown. I would rather the apples cook all the way through on a lower temperature and longer cook time. Uncover the pie for the last 40 to 45 minutes.

Bake at 400° for 50 minutes to an hour.
Check periodically.
Serve warm with ice cream!

Buon Appetito!


sherri said...

This photo and recipe are perfect! i'm drooling all over my keyboard!

Sylvia said...

Oh!!! what a beautiful photos. And your pie is very American, perfect for the holidays . Yesterday was Independence day here.
What is turbinado sugar?

Donna-FFW said...

What a gorgeous, perfectly delicious=looking apple pie.

Lori Lynn said...

Great post! Love the title. Don't know what I like better, photos of fireworks or photos of the pie!

Vera said...

Delicious, Laurie! Perfect dessert to celebrate such event!

Julia @ Mélanger said...

Happy belated 4th. Lovely pie. Those photos of the fireworks are fantastic!

The Duo Dishes said...

What's more American than apple pie. Not too much! It's overflowing with apples. A good thing for sure.

The Blonde Duck said...

Me and this pie need to become good friends.

momgateway said...

Awesome and delicious!! Pretty blog!

Jacque said...

Oooh, I love apple pie. Yours looks wonderful and so cinnamony!

Bella Vita said...

Perfect-o! Apple pie on the 4th of July! Looks scrumptious and can't wait to try. Also many thanks for adding and sharing the beautiful non-food photos; it's nice to know other foodies who have a life! I'll stop by again and hope you visit too sometime! Ciao, Roz (bella)

Bella Vita said...

Perfect-o! Apple pie on the 4th of July! Looks scrumptious and can't wait to try. Also many thanks for adding and sharing the beautiful non-food photos; it's nice to know other foodies who have a life! I'll stop by again and hope you visit too sometime! Ciao, Roz (bella)

JennDZ - The Leftover Queen said...

What a gorgeous pie, Laurie! I am glad you had a nice holiday - your fireworks look great!

Elra said...

I can not believe myself, I just realize that I never made American pie, I made apple tart, and of course they are not exactly the same. I have to try to make this.

Caleb said...

I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!

I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at or stop by my site and drop a comment. Let me know if you would like to do a link exchange.


Lori Lynn said...

Thinking about you Laurie.