Happy Saturday baking memories family!
Today the family and I went to the local farmer’s market. If you haven’t been to one before you really should check it out. It’s a great way to support the local community. Ours also had live music and this week was the Autumn Art Festival. There was a ton going on today. To see when your community has its farmers market you can check out Facebook. Most communities have a page for their farmers markets and you can search under your city/ state farmers market.
We bought some great looking pumpkins, some fresh green beans and these beauties, fresh picked apples.
Immediately when I saw all the choices on apples, I knew I just had to make a pie. And because I haven’t written about an apple pie before, it was a great 2fer. I got pie and you guys get a great tute.
To make this pie you will need:
6 cups peeled, sliced apples
3/4 c sugar
2 tbsp flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 tbsp lemon juice
and 2 pie crusts- I cheated, these are store bought pie crusts- bad Chani I know
To make this pie begin by placing one of your crusts in the bottom of an ungreased 9 inch pie pan and carefully pressing it to the sides and bottom of the pan.
Then peel, core, and slice your apples. The thinner the better on the apple slices. You want 6 cups, which is between 4 and 6 apples depending on the size.
Then add all your dry ingredients together and stir well.
I had some helpers today, Alisha peeled the apples for me and Wyatt put all the ingredients in the bowl:
Then add your apples and your lemon juice to the bowl and stir well, you want all your apples to be coated with your sugar mixture. Keep stirring until your apples are fully coated and there isn’t any sugar left in the bottom of your bowl
Then transfer your filling to your crust lined pie pan
Then place your other crust on top of your pie
The edges can be slightly tricky. What you want to do is tuck the upper crust under the lower crust, and then scallop the edges. To scallop the edges I found it easiest to use my index and middle fingers in a “v” and then push my thumb in to create the scallop. Then I put one of my fingers in one of the created edges to use as a guide for the next set of scallops. Keep that going all the way around the pie:
Then you want to make slits in the top crust
This pie bakes in a 425 degree oven, for 40-45 minutes. Before you put it in the oven you want to add some foil to the edge of your crust for the first 15-20 minutes of baking. This keeps your crust from burning. If you are planning on making pies on a regular basis I recommend one of these beauties:
It’s a pie crust ring. You can find them for cheap at most kitchen supply stores, like Kitchen Collection, or Bed, Bath, and Beyond. They are a life saver, and you don’t waste the foil. They clean up easily too.
After 15- 20 minutes remove your edge ring of foil and keep baking the remainder of the time, or until the top is golden and the apples are soft. I just poked the apples through the slits in the top.
Let rest for 2 hours once you remove the pie from the oven.
And Ta-Da! Apple Pie! If your filling is too runny once your pie has rested, it means you need a tad bit more flour in your filling.
I know- I mangled my pie, but it was Yummy!
This was another no mixer desserts, and the whole family loved it. I recommend serving it A la Mode with some vanilla ice cream, that would make it perfect. Nothing beats warm homemade apple pie and some vanilla ice cream.
This is a great dessert that was super easy to make. It got the kid involved in the kitchen and the whole family loved it.
Until next time,
Happy Baking!
