Holidays are usually filled with pie! This year, I wanted to attempt my very first. It was a last minute decision, but one of the best decisions I ever made.
This pie is going to be in my recipe vault forever. I’ll continue to make this over and over stuffed with all kinds of fillings! If you are looking for a GREAT AND EASY pie to make for your loved ones, look no further! This one is it! (Wow that sounded like a Craigslist Ad)
Pies, pizza, and piano, the three P’s people would rave about. My grandpa was known for his pies all around town. He took so much pride in them. He sat at the kitchen table singing, while crafting the edges into art. They were the best tastin’ pies you’d ever eat! I think my pie would have made him very proud.
This was my very first (non-healthy) pie I have ever made. It was super easy and I plan on making it over and over again. I’ll make zero changes to the recipe as it was absolutely spot on.
It only lasted 24 hours between my mom, dad, and I. I had it for dessert, breakfast, and dessert again.
I’m sure there are ways to make this pie healthier, but it’s not worth it. Eating the pie full of butter, sugar, and flour is what eating pie is all about. I didn’t practice much moderation, but I’m not upset about it. It was worth every second on my lips and every second on my hips.
I heated the slice up for about 30 seconds in the microwave,and then topped it with a scoop of vanilla ice cream.
*2 Cups All-Purpose Flour, *2 Teaspoons Sugar, *1/4 Teaspoon Salt, *1/4 Teaspoon Ground Nutmeg, *1/2 Tablespoon Ground Cinnamon, *2/3 Cup Cold Unsalted Butter Cut Into Chunks, *4-5 Tablespoons Cold Water
*1/2 Cup Sugar, *1/4 Cup Firmly Packed Brown Sugar, *1/4 Cup All-Purpose Flour, *1 Tbsp Ground Cinnamon, *1/2 Teaspoon Ground Nutmeg, *6 Medium/Large Honey-Crisp (or other tart cooking apples) Peeled, Sliced 1/4-Inch Thick.
Ingredients: Pie Topping
*1 Tbsp Butter, *2 Teaspoons Sugar
Heat the oven to 350 degrees.
In an electric mixer, combine the flour, sugar, salt, cinnamon and nutmeg. Add in the chunks of butter until the mixture resembles “streusel” crumbs. Slowly stir in the water until the mixture is moist.
Roll the dough into a ball.
Divide the ball in half. Roll each half into a ball and flatten lightly.
Wrap one ball and refrigerate.
Roll the remaining ball on a floured surface. I used a towel to keep the dough from sticking to the counters. My parent’s counters also have a stone texture, so I didn’t want the pie looking like a rocky mountain.
Roll out the dough into a 12-inch circle.
Place dough into a 9-inch pie pan. I had a hard time keeping the dough together, so when I placed the dough into the pan, I pieced it together with my fingertips. It worked just as great!
I still need practice working with the pie crust!
Combine all the filling ingredients.
Coat the apples with the filling ingredients.
Add the coated apples to the pie crust.
I thought the recipe called for WAY too many apples. I looked at my mom for some reassurance and she said “the apples will cook down.” and boy was she right! If I had taken some out, I would have had one flat apple pie.
This was the challenge for me. I know I will get better after practicing.
I kind of did my own thing as if the crust was play dough. I added an extra dough crust around the edges to connect with the bottom layer.
I gave up with topping the crust with one flat piece and making the holes, too. I went with the strip pattern instead.
Just roll out the refrigerated dough into a 9-10-inch circle and slice with a pizza cutter.
I felt like I was failing big time. I went over to Pinterest and started reading the “how to” tutorials but still couldn’t get it down, so I threw out the manual and did what I could. It’s not about how the crust looks, it’s about the taste; which I nailed.
Finally the crust was starting to look decent. I used a spoon to smooth the edges and blend the strips into each other.
My grandpa used to take a butter knife and indent the pies edges. I think it made a huge difference.
After the crust obstacle, the easy part arrived.
Melt the tbsp of butter and pain it onto the outer crust.
Sprinkle sugar all over the top of the crust.
I added extra. (Because I’m a rebel)
Bake the pie for about 45 minutes. Check every 2 minute after the 30 minute mark because all ovens cook differently. The edges will be lightly brown as well as the top!
I used the Blue Ribbon apple pie Recipe as a play ground for my pie. I made several changes and threw out the shortening.
Hope you are looking down from heaven with the giant smile, grandpa!