Apple Pie from Scratch

 Let me preface this post by saying this is the second pie I have ever made. I am by no means a pie baking expert.

I received these two giant bags of apples from my parents and I have challenged myself to use ALL of them. My first thought was to bake an apple pie for Thanksgiving. (which we are hosting at our house)

I intended to use a store bought crust, since making my own seemed too intimidating for this novice pie maker. To my astonisment, they were charging $3 for the prefab version. I could not bring myself to pay that much when I knew I had all of the ingredients in the pantry.

 I decided to do a trial run this weekend. I used the Pie Crust IV recipe found on allrecipes.com. I made two batches of this crust and let it refrigerate while I peeled and sliced the apples. It was surprisingly easy.

I used Grandma Ople's Recipe for guidance on the rest of the pie. (4,200 people gave it five stars, so I figured it would be a good starting point)

Ingredients:

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

 

I made a few adjustments to the above recipe. I used Golden Delicious apples instead of  Granny Smith. I tossed the apple slices with a teaspoon of cinnamon before adding them to the pie.

While the syrup was boiling, I added a 1/2 teaspoon of nutmeg and a tablespoon of cinnamon mix.

I used kitchen shears to attempt making a lattice top. Next time I will roll the dough thinner and make the strips narrower. This version was a little too thick.

From scratch means a messier kitchen to clean up, but I did save $3!

Josh said that it was good, so after a few adjustments I will attempt to make another apple pie this Thursday.

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