How To Make Apple Pie (Mama’s Recipe)
Don’t you just hate it when you taste something positively divine that a friend made, ask for the recipe, and they refuse to give it? How awkward is that? I have always found it somewhat rude and therefore have made a point to share any and every recipe that has ever been requested of me.
There is only one recipe which has tempted me to stray from this policy, my apple pie. ~Takes a deep breath~ So, today, to force myself to remain generous, polite, and kind to anyone interested, I am posting not only my apple pie recipe but a photo tutorial as well.
This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe.
Starring roles: Sugar, Apples (at least two different kinds, one being Granny Smith), Lemon Juice, Corn Starch, Vanilla, Pie Crusts (You can make your own, I just use Pilsbury), Allspice, Cinnamon, and a wee bit of apple juice.
Mix dry ingredients (corn starch, sugar, allspice, and cinnamon). Stir to blend. Exact amounts and recipe are at the bottom of this page.
Peel all apples. Instead of slicing them, cut them in little “chips” as pictured below.
These chips stack better for your pie and help it maintain its shape. Since you used at least two different types of apples, on being Granny Smith, you will end up with a nice pie that has some apples cooked up a bit to form a gooey good sauce and some maintaining their shape to help it hold its form.
In separate bowl, mix apple juice, lemon juice, and vanilla. Pour over chipped apples.
Add dry ingredients to apples and stir.
SMELL this now, its getting there! Go ahead and eat a coated apple slice!
Spoon apples into prepared crust. You want to fill it pretty high.
Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around edges.
After you’ve sealed them together (see left side of pic), fold the edges over and crimp them with your fingers or use a fork, whichever you prefer (see right side of pic).
Cut a few slits on the top with a knife. You can also use a decorative cookie cutter for this or cut a pattern…I just cut four slits. I just want my pie and by this point I’m hungry. This is gonna take another hour til its ready so…..cut slits and lets get on with it.
Isn’t that pretty?
I feel like I should carry this photo in my wallet!
Melt some butte
r and brush it over the crust then sprinkle a bit of sugar on top to make it even prettier!
Bake in oven at 425 for fifteen minutes.
Remove from oven and reduce heat to 375.
Cover pie in foil and cut and peel back the center so mainly the outer edges are covered. Return to oven and bake for an additional 45-55 minutes.
Include obligatory pic of cute kid who really wants to be in your blog….
And her brother.
Print This Recipe
- 1 Package Pilsbury Pie Crusts
- 9-10 apples, two different kinds, one Granny Smith
- 1/4 Cup Apple Juice
- 2 Tablespoons Lemon Juice
- 3/4 Cup Sugar
- 1/4 Cup Corn Starch
- dash of salt
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon allspice
- Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
- Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.
Posted by Christy Jordan
on Jul 4 2008. Filed under Dessert
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