Monday, November 14, 2011

Apple Pie

There is absolutely nothing like a homemade Apple Pie!  I watch all these commercials on TV this time year for apple pie and think to myself Ewwww I really feel sorry for the people who don't know how to make a truly great homemade apple pie or know someone who does.  My mom and Auntie Sharon have thankfully passed this awesome talent to some of us little people in the family and we are going to keep passing it on down the line.  So if you don't already know how to make one or just need a great recipe for one here ya go.

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Here's what you need:

1 - double crust pie crust recipe - see below
6 - 8 large Granny Smith apples (or a combination of Fuji and Gala) depending on how "Mile High" you want it.
1 to 1-1/2 cups sugar, the amount is determined by the tartness of the apples and how tart you like your pie
1 to 1-1/2 tsp. cinnamon, same with the cinnamon, 1 tsp. is fine but 1-1/2 is cinnamon yumminess
1/2 tsp. nutmeg
1/4 cup flour
2 Tbl. butter

Pie Crust - Double crust pie

2 cup flour, unbleached all purpose
1/2 cup butter, cubed and cold
1/2 cup butter flavored Crisco, cubed and cold
1/2 cup ice cold water
1-1/2 tsp. Kosher salt
1 Tbl. sugar

To make the pie crust look here for the instructions - pie crust instructions  Make in advance and chill for at least 30 - 60 minutes.

Preheat oven to 400 degrees.
To assemble the pie, wash and peel the apples then cut the sides off leaving the core.  Next, using a mandolin or very sharp knife and being very careful slice the apples to about 1/8" thickness into a large bowl.
As I've said before, Pampered Chef has a new handheld mandolin that works great and I'm finding all kinds of things to slice with it.  Remember to always use a guard when using a mandolin.
On top of the apples pour in the flour, sugar, cinnamon, and nutmeg and stir until all are well coated.  Set aside.
Take the pie crust dough out of the fridge and roll out the bottom crust.  Place into a 9" pie dish.
Pour apple mixture into the pie dish and dot with the butter.  Roll out the top crust and cover the apple mixture with crust.
Once the pie is covered with the top crust, trim the extra dough on the sides to 1/2" overhang.
Next, turn the dough under around the edge pinching together as you go.
Make the fluted edge by lightly pushing against the crust with the thumb and first finger of one hand and pressing in between those two with a finger from the other hand.  Do this around the whole pie.
Prick the top of the pie with a fork to make air holes and release the steam when cooking.
Bake for 1 hour then test the pie with a fork inserted into the middle.  If the apples are still a little hard bake for another 15 minutes, if they are soft the pie is done.  You might need to add some tin foil on the edges after 30 - 45 minutes if the pie is browning too fast.
With tin foil................................................Tada! Baked Apple Pie.  Yum, Yum, Yum!
 Great plain, with whip cream or ice cream.  I like it for breakfast too.  Hey now, it has something from several food groups...fruit, bread, dairy, why it's almost like having toast, apple sauce and milk!  HA

*Like with all recipes, you sometimes have to make them several times to fine tune the spices.  But please get in the kitchen and at least try to make homemade Apple Pie!*



Here's the handy printable - Apple Pie

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