This weekend went by way to fast, like most of them do. Friday was my birthday, but in all reality, it was just a normal Friday. Saturday, we had a nice big dinner and Sunday I did pretty much nothing. It was nice to get caught up on some reading and I finally got to watch Magic Mike, so it had it high points.
Laundry was done, dishes were cleaned and floors were mopped. That was the extent of my weekend. I did make a yummy pie on Saturday. Apple pie is a favorite here, but we aren't having it on Thanksgiving, so I made one on Saturday. I have a great recipe for apple pie, I'll share it below.
I like to make everything home-made when it comes to pie. Crust is super easy. The easiest way to make a crust is to use a food processor. If you don't have a food processor, it's still pretty easy. For the crust:
- 1 1/4 cup flour, plus extra for rolling dough
- 1 stick of butter, cut into 8 pieces
- 1 teaspoon of sugar
- 1 teaspoon of salt
- ice water
I like to use two different kinds of apples for pie, just to switch it up a little bit. I like to use a sweet kind mixed with a more tart one. I usually use a few Fuji or a Gala apples and a few Granny Smith. That's just what we like, experiment and find what works for you.
For the pie, peel and core the apples. Cut them into slices and put them in a big bowl. Add 1/2 cup of white sugar and 1/4 cup of brown sugar. Add 1 tablespoon of cinnamon, 1 teaspoon of nutmeg and 1 tablespoon of flour. Toss it all together and let it sit for about 15 minutes. While it's sitting, I roll out the dough
On a floured surface, roll out the dough and add it to the pie tin. Press down gently and poke a few holes in it with a fork. Now to pre-cook. There are a few ways to pre-cook a pie crust so it doesn't poof out of the pie tin. You can use beans to keep the crust in place. If you don't have beans(I never do), you can use an oven safe dish or pot that fits into your pie tin. Anything oven safe that fits works. Cook at 350 for about 15 minutes then add the apples.
Dab the outer pie crust with water. Add the top crust and press the edges together either with a fork or with your fingers to seal the pie. Add a little egg wash on top to make the shell nice and brown. I add a little cinnamon and sugar to the top crust too and then cut out a few steam wholes. Cook at 425 for 15 minutes, then at 325 for about 45 minutes or until the crust is golden brown and you see the yummy goodness coming out of your steam wholes.
A crumb top is easy and good too. For that I use:
- 1 cup of flour
- 3 tablespoons of melted butter
- 1/2 cup of brown sugar
- 1 tablespoon of cinnamon
I have a lot more recipes coming up for the holidays. This is defiantly one of my favorite times of the year!