Apple Shortbread Pie

Happy Thanksgiving, Canada!

I am thankful that I have the best family in the whole universe.  My best family consists of my family in Hong Kong, my husband’s family, and the family that we both created. Yes, 400 members of them! And I’d never appreciated how fun it was to have a huge family until I have one now. And oh my god, I just wish I could have the energy it requires to reproduce and raise more kids of my own!

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I am also thankful that I have the patience and skills to cook and bake. It’s become a life skill for me now, weights way more than the ability to drive or swim! I think I would properly just sit there and scratch my butt if I couldn’t do anything in my kitchen. And it would be aimlessly sad.

Ingredients (9-inch pie):
Shortbread Crust
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Apple Filling
6 Granny Smith apples, peeled, cored and cubed
4 tablespoons unsalted butter
1 cup brown sugar
4 tablespoons maple syrup
1 1/2 teaspoon ground cinnamon

Directions:
To prepare crust, sift the flour and salt in a large bowl. Set aside.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
To prepare apple filling, put apples, butter, sugar, maple syrup and cinnamon in a skillet. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are very soft and almost fall apart into a puree. Remove from heat and allow to cool to room temperature.
Preheat oven to 350F. Grease a pie pan with a removable bottom.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
Reroll the rest of the dough. Cut star-shaped doughs using a cookie cutter.
Pour the cooled apple filling in the prepared pie dough. Cover with the stars.
Bake for 50 to 55 minutes, until the crust is slightly brown on the edges.
Serve with vanilla ice cream.

16 comments

  1. Happy Thanksgiving Fanny & to your family also from Sonoma County (wine country) California!! Many blessings to you as you do NOT sit properly and scratch your bum!! Thankfully for those of us out in blogdom who adore you! xo :)

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