Sunday, April 17, 2011

Fresh Apple Pie

We decided to experiment with apple pie. For March 15 (pi day), I made two apple pies. One had canned filling that I spiced up a bit with extra cinnamon, nutmeg, and all spice. (I know, I know, please stop shuddering). For the second one, I only had one can of filling (it needed two), so I borrowed some home-bottled apples from my neighbor and used that with the canned filling. Guess which pie tasted the best?

So, we decided to buy gala apples and do it all from fresh. Of course, this means that I have no amounts, just guesstamites. Sorry about that.

6-8 Granny Smith apples
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 C sugar
1-2 Tbl. flour (for thickening)
Pie crust

First, peel and cut up your apples. We compost, so the picture isn't pretty, but our garden sure will be.

Combine apples and sugar.

Add cinnamon and nutmeg.

We love fresh-ground nutmeg.

Stir until blended. Set aside and roll out your crust. This will allow the sugar to work it's magic and create a nice juice.

Add flour.

Fill crust and dot with butter.

Top with crust as you want.

I learned this trick. If you don't have crust guards, take a piece of aluminum foil large enough to cover your pie, cut out the center, and place over the pie.

Bake at 425 degrees for 45-50 minutes. Remove foil for the last 15 minutes to allow edges of the pie to brown without burning. Pie is done when you can see bubbles coming through the crust.

1 comment:

  1. That looks so yummy!

    I'll have to send you some of my favorite recipes to try!


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