Apple Of My Pie

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There’s something about a warm piece of apple pie with a heaping mound of vanilla ice cream that connects with my soul. In my life, apple pie season is year round. Before I realized how much I enjoy cooking and baking, a standard frozen pie would suffice. While frozen pie is delicious, I’ve realized baking my own was pretty simple and way more rewarding. I have made so many variations of my all time favorite dessert by experimenting with spices and variations of apples. I am constantly on the hunt for the best apple pie ever!

Around Independence Day, I made an apple pie to take with me to a cook out. This pie was a special one for me. It was the first time I had made my own homemade pie crust. Previously I had used a store bought, ready-made crust. It was easy and never failed me but it was time to branch out! I have been perfecting my pie for quite some time, so I effortlessly glided about my kitchen preparing this dish. I took the pie in a glass dish to the cookout and it was a hit! Luckily for me, there was a little bit of pie left over. Jackpot! I had dreams of diving into this last large piece of apple pie, with two scoops of ice cream. There was one hitch to my plan, I had to somehow get the dish and the pie home. I borrowed a canvas bag and made my way to my car. It was a very rainy Fourth of July, and I looked forward to eating pie on my porch the following day.

Unfortunately, my clumsiness got the better of me. As I exited my car attempting to hold my canvas bag and some other luggage all at once, I felt something slowly leave my grasp. Suddenly, I hear a loud POP and the sound of glass shattering. I couldn’t believe it, my pie. Not only my pie but my beloved pie dish! Ruined, everything was ruined. Against my better judgment, I opened the bag to assess the carnage. It was just a cluster of delicious cinnamon apples, pastry, and glass shards. Fantastic. My plans of pie in the sky were foiled by my own hands.

In the end, determination sunk in and I ended up making another pie. I had to practice making the crust anyway, so I took “rotten apple situation” and made apple pie!

Homemade Apple Pie

What you need:

Premade or homemade pie crust for 9-inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 TBS lemon juice
8 apples (4 Granny Smith and 4 Gala) peeled, cored, and sliced

Instructions:
Click here to Cook With Me!

Preheat the oven to 425 degrees.
Melt butter in a sauce pan and stir in flour to form a paste.
Add water, brown sugar, and white sugar and bring to a boil.
Reduce the temperature and let simmer, then add nutmeg and cinnamon.
Peel, core, and slice your apples place in a bowl and pour lemon juice over the apples.
Place the bottom crust in your dish.
Fill with your peeled, cored, and sliced apples to form a small mound.
Pour sugar and butter liquid over the sliced apples, saving some for later.
Cover the apples with lattice work crust (basket weave).
Brush remaining sugar butter liquid over the lattice work crust.
Bake for 15 minutes in preheated oven.
Reduce oven temperature to 350 degrees, and bake for 35-45 minutes, until apples are soft and crust is golden brown.
Remove from the oven, allow the pie to cool.
Dig in and enjoy! (Preferably with a scoop of vanilla ice cream!)

Cook With Me:

Preheat the oven to 425 degrees.
Melt butter in a sauce pan and stir in flour to form a paste.
Add water, brown sugar, and white sugar and bring to a boil.
Reduce the temperature and let simmer, then add nutmeg and cinnamon.
Peel, core, and slice your apples and pour lemon juice over the apples. You can traditionally peel, core, and slice your apples, use a hand crank, or if you’re lucky enough, let the KitchenAid do the work for you!
Place the bottom crust in your dish.
Fill with your peeled, cored, and sliced apples to form a small mound.
Pour sugar and butter liquid over the sliced apples, saving some for later.
Cover the apples with lattice work crust (basket weave).
Brush remaining sugar butter liquid over the lattice work crust.
Bake for 15 minutes in preheated oven.
Reduce oven temperature to 350 degrees, and bake for 35-45 minutes, until apples are soft and crust is golden brown.
Remove from the oven, allow the pie to cool.
Dig in and enjoy! (Preferably with a scoop of vanilla ice cream!)