An Apple Pie for Thanksgiving

A good, decent American Holiday with tons of history, a great simple cuisine and excuses to get out on that ol' highway and head for someone else's place to eat. Just what we had in mind. So off tomorrow morning at the break of dawn (anything for a free meal!) to Kelly's cousin's place in the foothills of Central California we go... daughter dearest Audrey in tow. They live on a 6000 acre cattle ranch east of Merced in an large old stone house built about 1850 during the gold rush. We have been there many times but never on this most charming of holidays. We will bring a bit of Wild Turkey whiskey for she and her cowboy husband. They don't own the ranch, just caretake it and have for about 15 years now. In addition to the cattle ranching operation he runs a specialty hunting business thereon serving mostly asian clientele (Japanese, Korean, and others). He has a shooting range for practice sessions, all the guns a person could want or use and enough ammunition to take on a Russian brigade. And...he's a dead on shot just like my wonderful wife. I am shooting challenged but good enough to have shot and killed a wild boar with a 45/70 black powder rifle on his land one year. He hunts deer and boar and the million or so ground squirrels that inhabit his lands and it is great fun to say the very least. We had the good fortune one visit to see him and his son "riding the range" herding severel hundred beef cattle to new grazing land along with his group of Australian Sheppards trained to keep them in with the herd. We sat in our car as they moved past us off to the pasture in the distance. He even chews tobacco! Where's the spitoon?! Nearby if he's in the house, that's for sure. When out among his charges and the chores of the ranch he comes in at noon time to watch on satellite TV his favorite soap opera "All My Children". Yes, a slice of Americana for sure. I'm baking an apple/ginger tart to share tomorrow at the feast. I'll get pictures of the event for your enjoyment.
Now for the Apple Tart Recipe:

APPLE FILLING PREP:
2 qt saucepan
6-7 medium apples of your choice, Granny Smith, Fuji or Braeburn. Peeled, cored and sliced thinly ( 1/8 inch max )
1 cup of sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1" piece of fresh ginger cut into thin slices.
Water to cover the apples, approx 4 cups.

THE CRUST:
2 cubes of butter, 8 oz very cold. Cut into small pieces.
2 1/2 cups All Purpose Flour
1 Tablespoon Salt
1 Tablespoon Sugar
1/2 cup very cold water
Makes 2 crusts.
___
Chill the flour, butter ahead of time, at least one hour in the refrigerator
In a bowl place the four and 1 1/2 cube of butter pieces (save 1/2 a cube for the filling itself) and cut them into the flour until the mix looks like small pebbles or grains, no more than 5 minutes...work fast.
Add the chilled water a bit at a time until the flour/butter mixture barely holds together on a wooden spoon. Place 1/2 of the dough on a piece of waxed paper about twice as long as the dough mixture is. Fold and seal the waxed paper over the dough and refrigerate for one hour or longer. Do the same with the remaining mass of dough. Makes 2 crusts remember?
___
Meanwhile, core, peel and slice the apples and place in a quart pot with 4 cups water and the sliced ginger, cinnamon and nutmeg. Put the pot over low heat to simmer. Cook til "al-dente" about 30 minutes. Drain the apples with a colander, save the liquid. Allow the apples to cool.
___
Preheat the oven to 400 degrees. Roll out the dough to 1/8th inch and place in a well greased tart pan. Trim the dough to the pan edge, top with 2 sheets of waxed or parchment paper. Fill with beans, rice or ceramic marbles. Place in 400 degree oven for 30 minutes or til lightly browned. Remove, allow to cool 10 minutes.
___
Fill the pie shell with the apples, diced chilled butter and about 2 oz of the reduced apple liquor from the cooking of the apples. Sprinkle liberally with sugar, Place into 400 degree oven for 30 minutes. Enjoy!
___
Photos of The Ranch