Happy Wednesday! Winter has arrived to Iowa and there’s no going back. With high temperatures in the 30s this week and 20s next week, it’s time to break out the gloves, hats, scarfs and any other ammunition you can find against the cold. Definitely looking forward to Thanksgiving week, spending time with family and some delicious food. My favorite, other than turkey of course, is pie. Love them!
I got the bug a little earlier so I made an Apple Pie from scratch the other day. It’s a recipe I’ve been using for some time now. My favorite part is that it’s not overly sweet. It’s simple and delicious.
The basics of every pie is a good crust. I’ve been experimenting for some time now with different recipes and haven’t truly found the one. For this pie I used the Flaky All-Butter Pastry recipe from Sunset Magazine. It was good, but not my favorite. Maybe the butter taste is too strong? Not sure. I guess I like the crusts with Crisco more. But in any case, a store bought pie dough will work just fine. The Pillsbury ones are pretty delicious and they’re available deep dish or regular.
The filling is actually quite simple. First, melt 1/2 cup unsalted butter in a saucepan and add 3 tablespoons of flour to create a paste.
Add 1/4 cup of water, 1/2 cup white sugar and 1/2 cup brown sugar stir and bring to a boil. Reduce heat and simmer to reduce the sauce to a syrupy consistency. Stir in 1 tablespoon vanilla, 1 teaspoon cinnamon and a dash of nutmeg.
Peel and slice 8 granny smith apples. About 7-8 slices per apple. Not too thin to make them mushy, but not too thick so they don’t cook while baking, unless you like crunchy apples in your pies.
Prepare your crust according to directions. Roll out and place in bottom of 9 inch pie pan. Do not trim edges yet. A trick to move rolled out pie crusts without breaking: wrap around rolling pin and then transfer.
Stir half of the sauce with the apples. Place mound of apples in bottom crust. Pour the leftover sauce over the apples.
Cover the apples with the second half of the crust. For this one, I did the classic lattice top. Roll out pie crust and cut into strips with a pizza cuter. Place half of the strips on the pie running parallel to each other. Fold every other strip back halfway and place a new pie crust strip perpendicular to these. Unfold pieces and fold the other ones back over the cross piece. Add another strip and repeat process until both sides have been done. Trim edges to about an inch and roll in.
Brush with egg whites and bake on a 425 degree oven for 15 minutes. Lower heat to 350 and bake for another 35-45 minutes until crust is golden brown. If crust is getting brown too fast, cover with aluminum foil to prevent burns.
Let pie cool for a bit to set, cut into slices and enjoy warm with ice cream.
Homemade Apple Pie
- 1 recipe for 9inch double crust pie
- 1/2 cup unsalted butter
- 3 tbsp. flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tbsp. vanilla
- 1 tsp. cinnamon
- dash of nutmeg
- 8 granny smith apples, peeled and sliced
- Preheat oven to 425 degrees.
- Melt 1/2 cup unsalted butter in a saucepan and add 3 tablespoons of flour to create a paste.
- Add 1/4 cup of water, 1/2 cup white sugar and 1/2 cup brown sugar stir and bring to a boil. Reduce heat and simmer to reduce the sauce to a syrupy consistency.
- Stir in 1 tablespoon vanilla, 1 teaspoon cinnamon and a dash of nutmeg.
- Stir half of the sauce with the apples. Place mound of apples in bottom crust. Pour the leftover sauce over the apples.
- Cover the apples with the second half of the crust. Brush with egg whites.
- Bake for 15 minutes. Lower heat to 350 and bake for another 35-45 minutes.
- Let pie cool to set. Enjoy!