Sunday, October 9, 2011

Make It From Scratch: Nothing Says Fall Like Homemade Apple Pie

Mmmm....I love fall.  Football, cider, burning leaves, crisp sunny days, and farm fresh apples!  After the Steeler game today (GO STEELERS!!!!) I decided to make a homemade apple pie.  Until today I hadn't made a homemade pie in many years and I had some great apples I bought at a local farmers market that were begging to be turned into I got to work.

Making pie crust is a piece of cake (or pie! ) if you have a food processor.  All you need to do is add the flour, cold butter, and ice water to the food processor and run it until it resembles fine crumbs.  Put it in a plastic bag and squish it together to make a ball and chill for about an hour before you roll it out.

 I took my butter straight from the freezer - there was a huge stock up sale at Shop N Save recently so my freezer is stocked.  If yours isn't frozen just make sure it's very cold.

I put the bags of the crust in the fridge to chill while I got to work on the apples.  I like lots of apples in my pie so it's possible I went a little overboard when it came to apples.  I bought Jonagold because that's what my mom uses and she makes the best pies! 

Then I added all my sugar and spice (and everything nice!) to my apples.  I used white sugar, brown sugar, lemon juice, cinnamon, flour, and a little bit of nutmeg.

I could just grab a fork and eat these apples now!  But, I can't - it's time to roll out the crust.

Only a true fan will make her pie wearing a Steelers jersey!
Once I got my crust rolled out I put it in my pie plate:

I think when I went to put the apples in my pie plate I figured out two things - 1. I may have bought too many apples for my pie and 2. I think I need to look for a deeper pie plate.  Look how high these apples are:

I had to really work my top crust to make sure it was big enough to cover all of these apples.  The good news is the apples cook down while the pie bakes so we should be good.

The crust barely made it but I was able to smush it together to make it work.  I don't like super thick crusts on the edges so I always trim off the excess like this:

Now it's ready to bake - I baked it at 425 for 15 minutes and then lowered it to 350 for about 40 minutes. 

The result....a Perfect Apple Pie - well, maybe not perfect but perfect enough for me.

And to be was PERFECT!

Happy Fall!

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