L'shanah Tovah!

 Have a sweet New Year!

Today, I’m a stress ball.  Rosh Hashanah begins tonight at 7:07. One of my dearest friends is (finally) getting married. And I’m not nearly ready for either. I’ve been going nuts—getting my glasses fixed, picking up my dress for the wedding, obtaining shoes, making a fascinator for my hair, figuring out hair/makeup, baking challah and making pie.

Every Rosh Hashanah, I bake an apple pie. My heathen prefers a traditional pie, but the one below just might be my favorite. I’ve been perfecting this recipe for years; it’s yummy warm, and even better cold for breakfast the next day.

Honey Praline Apple Pie

It ain't pretty, but once you eat it, you won't care :)

 First things first, you do not have to buy a pie crust at the grocery store. Pie crusts are not difficult. Don’t let anyone lie to you and convince you otherwise. Pie crusts are easily made. Here’s how I do it:

In a food processor, dump in

                1 cup unbleached all-purpose flour

                1 stick cold salted butter, cut into cubes (or use margarine)

Pulse until it looks kinda like cornmeal.  Then drizzle in 2 tablespoons into the machine. Pulse until it just starts to turn into a ball. It should look a little dry. Take the mess out of the machine, moosh it together with your hands to form a disk, wrap with plastic wrap, and sit it in the fridge for ½ hour or so (you can also freeze it, just thaw it overnight before rolling it out)

Meanwhile, mix up a praline topping for the pie. Get out a small bowl, or even better, the clean food processor bowl with the ‘S’ blade. Put into it

1 cup of walnuts

¼ cup unbleached all-purpose flour

¼ cup brown sugar

2 Tbs butter or margarine

2 tsp cinnamon

Blend until( the sound changes and) the mixture looks crumbly. Set it aside.

While it’s sitting, get out a large bowl (hello, Kitchen Aid Mixer!) and combine in it

                ¼ cup brown sugar

                3 Tbs unbleached all-purpose flour

                1 hefty pinch of kosher salt

Mix a little at a low speed (it spews up and covers the counter otherwise!) and run to the microwave to melt

                ½ stick butter (or margarine)

While it’s cooling slightly, grease a measuring cup and use it for

                ½ cup honey (I use a local raw honey, but it’s choice what you use)

Dump this into the mixing bowl, with the butter and

                1 shot of brandy (any type, apple included)

                4 whole large eggs

Mix away! (and clean up the little splash that missed your shirt but hit the counter. Whew! Close one!) Thinly slice up

                2 medium apples (any type, I use either Golden Delicious, Galas, or Fijis)

And no, I don’t peel them. Peel is good for you! Lots of nutrients and fiber and stuff…Oh yeah, and it’s pretty! While you're slicing, catch the slice that keeps trying to jump on the floor, and dunk it into what honey you have left. (hey, it IS Rosh Hashanah!)Put the apples into the mixing bowl’s slop. 

 

Mmm, tasty slop.

Pour the entire mess into a pie crust (you don’t need a primer to roll that out do you? Do you? Sigh, here ya go: http://www.youtube.com/watch?v=9-6RllmZ0wA). 

 

Sprinkle on the praline mix you made earlier, 

 

tell yourself that if your heathen doesn’t like this pie, you’ll finish it yourself. :P

And try not to trip over the dog as you put it into a 350 oven for 45-50 minutes. Let it cool before you cut it, it's great with apple wine or brandy, or tea (you know how I love tea!)