Apple of my Eye

October 29, 2018

If there's one thing I love during the fall/winter season it's being in my kitchen. I love to cook for myself and others, trying new recipes, and adding twists of my own, but fall is the perfect time of year to marvel in all the comfort foods. 

Personally, I like to eat Granny Smith and Honey crisp apples, but when it comes to pie, I always blend. I used honey crisp, gala, granny smith, red delicious, cortland, golden delicious, and royal gala. You can use whatever apples or combination you like.

I start with the apples to give them time to sit and release some juice. I think it helps enhance the flavor. The recipe I use comes from the Central Market Cookbook.

Once your apples are seasoned, mixed, and set aside, it's time to start with the crust. You are more than welcome to buy crust and it will work just as easily, however, I prefer to make it.

A few years ago my Mom handed down the "bible" a/k/a the 1972 Pennsylvania State Grange Cookbook. It was my grandmother's and it has some of the best recipes. It's my first stop when baking. The recipe we use is super easy and will make enough for two crusts, excellent for any filled pie. Once your crust is finished {just move the extra to the side for now} and you've placed one in your pie pan, fill 'er up!

The style of the top crust is entirely up to you. You can cover it completely, adding vent holes, or you can do a lattice. Tip: if your pie is very full, as mine was, opt for a full cover.

Grab the remaining dough you set aside and roll it out. Use it like a blanket and cover the pie. Press the edges with a fork to seal. Then, add in 2 to 3 slits for ventilation. Depending on how thin you rolled your dough, you may still have extra. I use this to add a fun aplique to the top. 

Bake your pie at 400 degrees for 50 minutes {adjust for your oven}. When done, place on a trivet or cooling rack. Serve warm with a scoop of ice cream or whip cream.

And that, my friends, is how you make the easiest apple pie! The recipe for the crusts will work for any type of pie. It will fill your home with the scent of warm, buttery bread and cinnamon. 

Let me know if you give it a try and how it comes out! I promise you won't regret it!

Linking up with The Blended Blog

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