Monday, March 12, 2012

I made an Apple Pie!

Holy Moly! I have never baked pies. Never tried it. This weekend, I decided to try my hand at a home made Apple Pie for my honey.

AMAZING!! I am going to share this recipe with you..and you've GOTTA try it. I found the basis for the recipe on a site, then I tweaked it and added to it until it became MINE! ALL MINE! So... here ya go..

Apple Pie worthy of competition!

2 9" pie shells
8 Granny Smith Apples (peeled, cored and sliced)
1/2 cup of unsweetened butter
3 tbsp all purpose flour
3/4 cup packed brown sugar
3/4 cup white sugar
1 tsp cinnamon
dash of nutmeg
1/4 cup of water (minus 1 tblspoon)
1 tbsp vanilla extract (to replace the tbsp of water you removed)

Preheat your oven to 425.

Ok.. here we go. Stay with me here. Get your 9" pie plate. Unroll one pie shell and dust both sides with flour. Place it into your pan and make sure it's nice and pretty.
Melt butter in a medium sized sauce pan, then mix in flour until it gets good and incorporated. Once it starts looking pasty, add brown sugar, white sugar, water, cinnamon, vanilla and nutmeg. Stir this really well and bring it to a boil. Once it bubbles a minute or two, turn it down to simmer.

DO NOT skimp on the 8 apples! You want to get them all sliced and piled into the pie shell. Just mound them up! Go ahead and pour the sugar mixture on top of the apples. Reserve about a 1/4 cup for the top!

Now, you gotta do this quick. Actually, you should already have your top crust ready to go, because that sauce caramelizes FAST! I use a basket weave design on top of my pie. I think it's pretty!... But, feel free to cut a design or just whatever you wanna do.
For the sake of me.. we're using the basket weave pattern! Seal your pie crusts. Then, you can brush the top crust with the remaining sauce to make it nice a brown and sweet and crusty.

Bake at 425 for 15 minutes!

Then, drop your temp to 350 and bake for 45 more minutes. Make sure your apples are soft.

A couple pointers?... You may want to place a cookie sheet on the lowest rack to catch drippings... and.. bake your pie on the middle, to low rack. Helps it to not burn the crust before it's done.

I know how tempted you will be to cut this puppy as soon as it comes out of the oven.. but resist the urge. Let the pie cool for about 90 minutes before you cut it. That allows the sauce to gel up and to make this one AMAZING pie!!!!

Please try this pie. And, when you do; take a picture of it and post it here for me! :) I wanna see!

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