Apple Pie
For the holidays, my fiance asked me to make him an apple pie. I'm not really sure why, since he's the one who usually does the pie making, but I felt like I needed to knock it out of the park.
I ended up having to use a store bought dough because my go-to dough recipe completely failed me, but I wasn't volunteering the information and he couldn't tell the difference. This was DEFINITELY a success.
Apple Pie Filling
6 medium apples, peeled, cored and sliced (I used Granny Smith & Macintosh)
2/3 c. granulated sugar
2 Tbsp brown sugar
1 Tbsp + 1 tsp lemon juice
1 Tbsp + 1 tsp corn starch
1 1/2 tsp. apple pie spice
Preheat oven to 425°F. Lightly grease an 8" or 9" inch pie plate and set aside.
Press first pie crust into the bottom of the pie plate, leaving overhang.
Combine all ingredients in a large bowl. Mix well, making sure all apples are evenly coated.
Pour into pie shell. Top with second pie crust and crimp edges as desired. Cut slits in the top for ventilation.
Place pie plate on a baking sheet (this makes it way easier to handle!). Bake for 40 minutes. After 20 minutes, remove from oven and let cool for a couple of minutes, then cover edges with foil to prevent browning. Return to oven and bake for remaining 20 minutes, or until crust is golden brown and juices are bubbling.
If you want to read more about my adventure making my first apple pie and find out why there's no crust recipe, please visit Elfie's Edibles!
I ended up having to use a store bought dough because my go-to dough recipe completely failed me, but I wasn't volunteering the information and he couldn't tell the difference. This was DEFINITELY a success.
Apple Pie Filling
6 medium apples, peeled, cored and sliced (I used Granny Smith & Macintosh)
2/3 c. granulated sugar
2 Tbsp brown sugar
1 Tbsp + 1 tsp lemon juice
1 Tbsp + 1 tsp corn starch
1 1/2 tsp. apple pie spice
Preheat oven to 425°F. Lightly grease an 8" or 9" inch pie plate and set aside.
Press first pie crust into the bottom of the pie plate, leaving overhang.
Combine all ingredients in a large bowl. Mix well, making sure all apples are evenly coated.
Pour into pie shell. Top with second pie crust and crimp edges as desired. Cut slits in the top for ventilation.
Place pie plate on a baking sheet (this makes it way easier to handle!). Bake for 40 minutes. After 20 minutes, remove from oven and let cool for a couple of minutes, then cover edges with foil to prevent browning. Return to oven and bake for remaining 20 minutes, or until crust is golden brown and juices are bubbling.
If you want to read more about my adventure making my first apple pie and find out why there's no crust recipe, please visit Elfie's Edibles!