Skip to main content

Apple Pie

 
Not too shabby for my first pie ever that didn't start with buying crust already in a pie tin. Next time I'll tuck in the edges better, and also maybe use an actual pie tin.

View of the inside.


For my first ever apple pie, I knew I wanted something simple, something with a lattice top, and something that started with just layering raw apples inside the crust, rather than cooking the apples into a saucy filling. I decided to use this recipe from Allrecipes, thinking that maybe I'd step things up to make a fancier pie in the future. But it is SO GOOD that I think this will be my forever pie recipe.

I watched YouTube videos to learn how to do the lattice top, and then the 5-year-old actually carried out the work of doing it. It's a fun project to do with kids. 

So good.


The Recipe:
6 cups peeled, thinly sliced granny smith apples (I used 7 medium-small apples)
1/2 c white sugar
3/4 tsp cinnamon
1 tb butter, plus more for greasing the pie dish
dough for 2 9-inch pie crusts (I used Simple Truth organic refrigerated pie crust)
1 egg, beaten
  • Mix sugar and cinnamon
  • Grease the pie dish with butter
  • Place one pie crust across the bottom of the pie dish
  • Arrange layers of apples on the crust, sprinkling each layer with cinnamon-sugar. We used less than the full amount of cinnamon-sugar; maybe use more if your apples aren't very sweet.
  • After the top layer of apples, place small pieces of butter across the top.
  • Cover with top crust. Try YouTube if you don't know how to do a lattice top!
  • Lightly brush the top crust with beaten egg.
  • Bake on lowest rack in oven at 450 for 10 minutes, then reduce heat to 350 and bake another 30 minutes.
  • (If making ahead of time, reheat in the oven at 375 for 15 minutes.)

The Verdict:
Overall grade: A+
Overall reason: Simple and delicious.
Time to prepare: 90 minutes
5-year-old quote: Pie was the best part of Thanksgiving. Let's have pie every day.



Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed  this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious.  As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...
1 comment
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more