Friday, March 4, 2011

Perfect Apple Pie

Let me tell you a little bit about my husband.


I wouldn't say he is perfect but he is pretty darn great. 


He puts up with me dirtying tons of dishes for cooking and for making him wait to eat to get the perfect photo. He puts up with my moodiness and my impromptu shopping trips.


but he has 
one 
major
flaw.


He doesn't like fruit pies.


WHAT?


Who doesn't love a freshly baked oozing peach cobbler? Or a sweet and tart cherry pie?


Or my favorite, and spotlight of today's post:
Apple pie. 
O well, I guess that means I have to eat fruit pies all by myself!


Moving on. 
I may love to cook and bake but I have to admit, I hate baking or cooking something with multiple parts that requires being made from scratch. 


So I didn't make my crust from scratch. I actually made this because I had leftover pie crusts from other recipes. 


But that shouldn't take anything away from this homemade delight. 


Let's get started. 


Start with some beautiful Granny Smith apples. I think they have the best flavor for apple pie. Peel them and cut them into thin slices. 


 The recipe called for 6 medium apples, but I had 3 large and it made the perfect amount for me. If you like overflowing apples, use more.
 [see the final product to see my apple to crust ratio]



Mix together the sugar, cinnamon, nutmeg and flour in a bowl.
 Toss the apples in the mixture. 
Add lemon juice to tossed apples. 

For the crust, press bottom crust into pan. Flute edges. 



Top with other crust and seal edges. Flute edges. Slit edges in top of crust.
Dust with sugar if desired.
Bake for 40 minutes at 425 or until apples are tender and crust is golden brown. 
Add foil to crust edges after 15-20 minutes to prevent burning. 
[this is hard to do, I would do it the other way next time. Bake for 20 minutes with foil strips and then remove. However I don't know if this would work without burning crust]

 

Serve with ice cream or whipped cream or both!

Perfect Apple Pie
Recipe courtesy Pillsbury.com
Ingredients
Crust

1 box  refrigerated pie crusts, softened as directed on box
Filling

6 cups thinly sliced, peeled apples (6 medium) or 2 cans apple pie filling 

 3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice
  • InstructionsHeat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

1 comment:

  1. YUM! I'm drooling! P is the same way, he refuses to eat cooked fruits, it's such a shame. I love cobblers and basically any cooked fruit. So I'm in the same boat as you, I just have to eat it myself ;) Nothing wrong with that!

    ReplyDelete

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