All-American Apple Pie with Lubbock & West Texas Real Estate Agent Lainie Eilenberger
Greetings, West Texas neighbors! I'm Lainie Eilenberger, your reliable guide from Key and Slate Real Estate Group. Today, I'm donning both my professional and apron hats, taking you on a journey that interlaces the flavors of our shared heritage with the diverse terrains of West Texas real estate. So, let's dive right into the heart of our community, into a recipe that's a reflection of our shared love and history - the timeless All-American Apple Pie.
Before we roll up our sleeves and delve into the intricacies of pie crafting, I want to share a cherished memory of the Fourth of July celebrations back home. The air would fill with the delightful aroma of mom's apple pie as we gathered to witness the night sky painted with popping fireworks. On our country home porch, amidst laughter and cheer, we'd savor each flavorful slice of pie, a perfect end to the day's festivities.
Now, let's transform these memories into a delicious reality. Be sure to shop locally for your ingredients. Support our hardworking local farmers and infuse your apple pie with the essence of true Texan pride.
2 1/2 cups of all-purpose flour: Our sturdy canvas for the perfect pie.
1 tablespoon of sugar: To add a sprinkle of sweetness to the crust.
1 teaspoon of salt: To balance the sweetness and enhance flavors.
1 cup (2 sticks) of unsalted butter, chilled and diced: The key to a flaky crust.
1/2 cup of ice water: The binding agent for your dough.
6 to 7 cups of locally-sourced apples, peeled, cored, and sliced: The heart and soul of your pie.
1/2 cup of sugar: To sweeten the filling.
1/2 cup of flour: To ensure a thick, juicy filling.
1/2 teaspoon of cinnamon & 1/4 teaspoon of nutmeg: For that classic, comforting apple pie aroma.
1 tablespoon of lemon juice: To keep the apples fresh and flavorful.
Alright, my dear neighbors, let's roll up our sleeves and dive into the joyful process of pie making. Imagine we're in our cozy kitchens, brimming with the warmth of good food and better memories. So, here's how we make our show-stopping All-American Apple Pie.
Begin by tackling the crust, the foundation of our delicious pie. In a large bowl, blend together 2 1/2 cups of all-purpose flour, 1 tablespoon of sugar, and a teaspoon of salt. Now, add your cold, diced butter. Get your hands dirty or use a pastry cutter to work that butter into the flour. You're aiming for small, pea-sized morsels of butter enveloped in flour.
Next, trickle in that ice-cold water while you stir. Add just enough to bring the dough together. You might not need the full half-cup. Now, divide that dough in half, wrap it up, and let it chill in the refrigerator for a solid hour.
While your dough is getting its beauty rest, let's whip up our apple filling. Grab another large bowl, throw in your apple slices, 1/2 cup of sugar, 1/2 cup of flour, a dash of cinnamon, a hint of nutmeg, and a splash of lemon juice. Stir them together until they're well mixed.
Go ahead and preheat your oven to a toasty 425 degrees F (220 degrees C).
When your dough has chilled out enough, roll out one half on a lightly floured surface. Make it big enough to snugly fit your pie dish. Carefully transfer the dough into the dish and trim any excess hanging off the edge.
Time for our star – the apple filling. Pour it onto the pie crust, spreading it evenly.
Roll out the other half of your dough. Now for the fun part – the lattice top! Cut the dough into strips and artistically weave them over and under, creating a checkered pattern atop your filling.
Neatly trim, fold, and crimp the edges of your lattice strips to seal the pie. Brush the top of the pie with an egg wash. This will give your pie that appetizing, golden glow.
Put your pie on a baking sheet (you don't want any apple goodness dripping onto your oven floor), and bake it in the preheated oven for about 45-50 minutes. You're looking for a golden crust and a bubbly apple filling. If you notice your crust browning too soon, gently cover it with foil.
After your pie is done baking, let it rest and cool down before serving. This gives the filling a chance to set.
As we transition from the warm kitchen to the dynamic world of West Texas real estate, I'm here to ensure you receive top-tier service across Abernathy, Brownfield, Buffalo Springs, Crosbyton, Denver City, Farwell, Floydada, Hale Center, Lamesa, Levelland, Littlefield, Lubbock, Muleshoe, New Deal, New Home, Olton, Plains, Plainview, Post, Ralls, Ransom Canyon, Seagraves, Seminole, Silverton, Slaton, Snyder, Spur, Sudan, Sundown, Tahoka, Tulia, Wolfforth, and everywhere in between.
I'd be delighted if you'd visit my websites:
These platforms offer an in-depth insight into residential, commercial, and luxury real estate, providing crucial information about every captivating corner of our beloved West Texas.
At Key and Slate, we consider our job more than just a transaction. We aim to create long-lasting relationships built on trust and mutual respect. We believe that our shared experiences, much like the joy of mom's apple pie and Fourth of July fireworks, form the backbone of our community.
So, stay tuned for more insightful journeys through the vibrant world of West Texas real estate and the heartwarming flavors straight from my kitchen. Remember, whether it's real estate or a homemade apple pie, you're always in good hands with Lainie Eilenberger. Until next time, God Bless y'all!
Note - Key & Slate Real Estate Group provides Top-Tier real estate services to all of the following areas: Abernathy, Brownfield, Buffalo Springs, Crosbyton, Denver City, Farwell, Floydada, Hale Center, Lamesa, Levelland, Littlefield, Lubbock, Muleshoe, New Deal, New Home, Olton, Plains, Plainview, Post, Ralls, Ransom Canyon, Seagraves, Seminole, Silverton, Slaton, Snyder, Spur, Sudan, Sundown, Tahoka, Tulia, Wolfforth, and all the counties these great West Texas cities are in.