warm apple pie.

I love apple pie. The warm crust, the soft apples, the yummy filling that contains so many flavors.

I’ve been making this apple pie for years. It’s my go-to recipe. I’ve always made it with store bought crust. You can buy lard free fresh crusts from The Fresh Market and lard free frozen ones from Trader Joe’s. Recently I made my own crust when making a vegetable pot pie

and found it was ridiculously easy to make. So I’ll be trying that same pie crust recipe with my apple pie next time. If you are short on time go for the fresh crust, but if you’re going to buy the frozen crust, you might as well make your own.

RECIPE:

1 recipe for 9 inch double crust pie

1/2 cup of unsalted butter

3 tablespoons flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

3 green apples, peeled, cored, sliced

3 red apples, peeled, cored, sliced

1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and vanilla and bring to a boil. Reduce temperature and let simmer.

2. Mix the peeled, cored, and sliced apples with the cinnamon. Place the bottom crust in a 9″ pie plate. Fill with apples, mounded slightly.

3. Lay the second pie crust out and cut it into 1/2-1″ thick strips using a pastry wheel, pizza slicer, or knife. Cover the apples with a lattice work crust using the strips. Pinch the edges of the two pie crusts together with your fingers or the tines of a fork. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft. Cover the edges of the pie crust with foil or a pastry shield if they start to burn.

I’ve found that baking the pie on the lowest or second to last rack in the oven gives you the best, evenly browned pie crust. If you feel the pie crust is not fully cooked on the bottom, place it on the lowest rack, cover the pie with foil, and continue to bake until fully cooked.

Recipe adapted from here.

I made this pie last week and it’s long gone so I won’t be eating it tonight.  Instead I’ll indulge in these cupcakes Raheel’s sister had delivered as an early birthday present for him. Yum!

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3 comments

  1. the pie and cupcake look yummy!

  2. Shireen

    very important – do your apples get really soft or do they stay somewhat crunchy? this has polarized many apple pie fans, your answer is integral to whether i actually make this ;)

    • haha, well i’m not sure which you prefer [although i have a guess…] but my apples get soft. not soft and mushy but they are definitely not crunchy. the crust is always baked through and a little brown though so you could bake it for a little less if you wanted crunchy without risking uncooked dough, or you could bake it longer for mushy apples and just cover the pie with foil :)

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