What a bold statement that is. But even more shocking was that this was my 1st attempt at pie baking. Obviously, I am a genius.OK,I can’t take all the credit.I did look up how to make a pie as I hadn’t much of a clue beyond that I knew I needed crust and stuff to put in a crust and then bake it.
What I really wanted to make was a crumble and apple pie combination.
I found a good recipe on epicurious.com that I used as a guide.
To start you will need a premade graham cracker crust or regular pastry pie crust and a 350 degree oven.
The apple filling:
6 Macintosh apples, peeled and cored and sliced into wedges.
2 tbs of milk.
2 tbs of white all purpose flour.
3/4 cinnamon
Dash of nutmeg.
Some pear juice, about 1/4 a cup.I used Looza’s pear juice instead of lemon juice.
dash vanilla extract
1/4 cup of sugar.
1/2 cup brown sugar (mine had gone hard so into the microwave with a cup of water and soon it was soft)
In a large bowl toss apples with all the ingredients in list above. Spoon into pie crust.
The topping:
4-6 oz walnuts in pieces or pecans (walnuts are better I think)
4 tbs butter
4 tbs brown sugar
2 tbs flour
little squeeze of honey
another little dash of cinnamon
Squeeze in the little bit of little honey, mix up and refrigerate.
After the pie has baked one hour take it out and spoon the topping into the center. As it melts it will spread out. If you want it to cover more pie spread it out-but be warned if you used a lot of wet ingredients for the filling, ie juice, the pie will probably spill over as it cooks.This happened to me but didn’t affect the outcome as it was the best apple pie I’d ever tasted.
look at the happy homemaker.
I was asked to make the pie again-this time I forgot the 2tbs milk.The milk works to make the pie more solid after it chills.So the second pie turned out more like baked cinammon apples.
As far as happy goes…most of my homemaking is done under duress.I don’t mind doing it for my boyfriend but we have 2 other roommates who were raised in a barn.
this sounds good. I like the toppping idea.I’m going to let you in on a few tips from my “best apple pie”.
First, make your own crust; it involves flour, unsalted butter, and some crisco.
Second, use Cortland apples. They are pretty standard for baking.
Also, the last and most important – put two TBSP of tapioca in the apple mixture. It will congeal the juice.
I love apple piessss!!
I know! I should make my own crusts! I’m very naughty. And thanks the tapioca tip! That filling can be real loose sometimes otherwise. I’ll get the Cortlands for the next time. I admit it freely: I am no baker. I grab the pie shell and some likely looking apples and off I go!