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)
- 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
- 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.
- 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.
- 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.