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

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...
2 comments
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