Apple Pie

ApplePie(09.09.14)

There’s something about the combination of flour, sugar, and butter that reminds me of my grandfather. He could put his foot in a blackberry pie. I’d always ask him for a tutorial on fried apples, banana pudding or a fresh berry pie. When I was growing up, I spent most Summers helping my grandparents pick tomatoes, freeze blackberries, and pick apples that had fallen from the tree. He and my grandmother had a full-fledged garden.

I never had an interest in baking pies; I was always more of chocolate cake kinda girl. But there’s something relaxing about zesting lemons, combining spices, cutting apples and smothering them in goodness. Not to mention, the aroma of apples and cinnamon filling your home gets you right in the mood for Fall.

Now, I’m not suggesting that you eat this entire pie. Maybe invite friends over for a garden tea, maybe share some with your neighbors — it’s nice to get everyone in on the baking and tasting action!

ApplePie2(09.09.14)

Apple Pie
serves 8-10

1/3 cup flour
1/4 cup sugar
3 Tbsp. butter
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ground cardamom
juice of 1/2 lemon
zest of 1 lemon
1 egg
1 Tbsp. milk
1 tsp. vanilla extract
14 granny smith apples, peeled, cored and chopped
1 package of Trader Joe’s pie crust

Directions
Preheat oven to 375 degrees F.

To prepare pie crust, thoroughly spray a 10″ baking pan with Pam nonstick baking spray. Begin molding pie crust with your fingers, spreading the dough evenly around the bottom of the pan and sides. Set aside.

To make the filling, peel, core and chop the apples into medium size chunks and place them in a large bowl. Remove lemon seeds and squeeze lemon juice on your apples so that they do not brown. Add all the remaining ingredients (flour, sugar, butter, lemon juice, cinnamon, nutmeg, cardamom, vanilla and lemon zest). Mix thoroughly.

Spread apple mixture evenly throughout the pan. Brush mixture with 1 Tbsp of butter. Add the remaining pie crust dough to the top sealing off the pie. Combine egg yolk and milk and brush the top of crust. Sprinkle with sugar. Place the pie pan on top of a baking sheet to prevent spills. Bake for 50 minutes. Be sure to check your pie after 30 minutes to see if the crust is browning too quickly.

 

 

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