Wednesday, September 23, 2015

~ A Different Apple Pie ~



FORWARD: This is a rerun! ;-)  I apologize in advance for the poor photography!

This is one of the best apple pies ever! It's made a little differently but that adds to the overall flavor. I'm posting the original recipe and noted my changes along the way.


1 recipe pastry for a double crust 9" pie ~ I allowed the frozen crusts to thaw as I mixed the rest.
1/2 c. unsalted butter
3 tablespoons all-purpose flour
1/4 cup water 
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced ~ I used 6 large apples and you can see it was plenty. I added cinnamon, nutmeg and allspice...more cinnamon than anything! Did not have Apple Pie Spice on hand.


1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. (I used a whisk to ensure there were no lumps & continued using it after adding the water & both sugars. Once the mixture was smooth, I stirred with a wooden spoon.) Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. (As you will see, I did not do the lattice work crust.)

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. I covered the pie in foil after the first 15 min as it was already browning. I also baked it an hour at 350'...apples were still not tender. I then turned the oven off and left the pie inside, covered until the oven cooled. Perhaps I used too many apples?? ;-)

First, the peeling/coring/slicing of the apples ~ 

All peeled and tossed with a small amount of lemon juice to help prevent early browning.


Now, the bottom crust ~




I used Marie Callender's frozen pie crusts ~ 2 in a package. Let me tell you, they are the closest to homemade that you will find....and so much easier! I really stuffed the apples in here ~ :-)

Be SURE and have your pan/cookie sheet lined with foil! Hopefully will avoid spills & running over. Now, pour the liquid ingredients over the apples....and be very careful as it is hot and tends to run every which way. I moved some of the apples around a bit with a fork in this process.


That part is done! Now we add the top crust. I cut 3 apple shapes out of the center of the 2nd pie crust to vent as well as placing the little apple shapes on top as decoration.


I used the tiny cutters I had from Williams-Sonoma.



I brushed milk over the entire top crust and sprinkled with sanding sugar...helps the browning and a prettier crust when baking is complete.





All done and your kitchen will smell like heaven!

Always add the Love ~ 

I am so NOT a photographer so some pics came out larger than others. You can tell those that are blurry didn't publish well. :-(  Just so you know, I don't use that camera anymore!

 I do hope that you will try this! I know you'll find it as delicious as we all did.


 Joining ~ 


Cookin and Craftin - My 2 Favorite Things!

11 comments:

  1. Hello Pat,
    Thank you for following us at Red Rose Alley. This apple pie looks scrumptious, and is my husband's favorite. I'm sure the smell is all throughout your kitchen. This is perfect for the Autumn season. You have a lovely blog, and I'm following you as well.

    ~Sheri

    ReplyDelete
  2. My red rose isn't showing up yet on your side bar, but I'm sure it will soon. Blogger glitches ugh!

    ReplyDelete
  3. There are so many yummy recipes with apples posted these days:) This one looks really YUM! Enjoy your day dear Pat, HUGS!

    ReplyDelete
  4. My apples are just getting ready. I agree - Marie Callendar's pie crusts are better than I can make! Looks fantastic!

    ReplyDelete
  5. Well, that looks amazing!!!!
    And just in time for autumn coziness. : )
    I love to bake pies, and use Pillsbury crusts. People actually compliment me on my crusts!
    I have never tried the frozen...Thanks for the suggestion!
    Have a cozy day!

    ReplyDelete
  6. Mmmmmmmm, I think you had too many apples in that pie. :-) I like to mound the last of my apple slices, in the center, before I put the top crust on. But this pie seems to have way too much of a mound. :-)

    Brown sugar addition sounds good to me, but it would be screamed at by my family. LOL. They have to have my always Apple Pie. With my home make pie crust too. OR ELSE!!!! -grin-

    Tessa

    ReplyDelete
  7. Hi Pat, this looks great!! Thank you for sharing the recipe. Love a rerun especially when I missed it the first time posted. Have a great weekend ahead and happy fall. Hugs, cm

    ReplyDelete
  8. The apple pie sounds perfect for Fall, Pat! Thanks for your recommendation on Marie Callender's pie crusts. I haven't tried those, but will buy some soon.
    Happy Fall!

    ReplyDelete
  9. This sounds amazing. I love anything apple dessert during fall. This has inspired me. I didn't know the trick about brushing the cover with milk!

    ReplyDelete
  10. I love apple pie...especially with a slice of cheddar cheese :-) Thanks for Sharing on My 2 Favorite Things on Thursday!! Pinned! Hope you come back tomorrow!!

    ReplyDelete
  11. I need to make this for my family; wouldn't it be a super dessert after Sunday dinner? Thanks for sharing!

    ReplyDelete

It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!