Thursday, April 1, 2010

Appleist Apple Pie ever!

Hey friends. Sorry I feel like I have been neglecting you! I need to get my butt into gear, and back to the blogging!! Two nights ago, I attempted to make my first homemade apple pie. It turned out great, nott perfect, but it sure tasted yummy with vanilla ice cream!

Most of you may already have your own pie crust recipe or even your own apple pie recipe. So, you can still make this pie with your own crust, just try the apple filling I made! Mmm! Apple-licious

First take your apples....wash and peel them. Dont try to core them, and THEN peel them. It makes it a lot harder. Trust me, I found out the hard way!

Best invention ever! The apple corer, by OXO.

Get everything you need together....

Peel the apples

Core the apples.

Slice up apples into tiny pieces, and place in bowl.

Add the extra ingredients....

There are many ways to make pie crust. There are recipes that tell you to put it in plastic bag and then roll it out. Or some just tell you to put it on a floured cutting board and roll it out that way!

I chose option #2

Placeroleld pie crust in a 9 inch pie pan ( PYREX works great!)

Place apple filling in pie criust, and use excess dough to cover it how you please. (As you can tell, i wasn't a pro at this way of covering the pie....called -lattice , the pieces were not sliced evenly. Oh well!)

Dot with butter. Place in oven.

I promise you that the pie is not burnt. It looks burnt, but it is just extra cinnamon i sprinkled on top, and it baked into the crust. No worries :-)

Just add some Ice Cream!

Apple filling recipe:
1/2 cup sugar

1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Additional sugar

Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.

Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.



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