Apple Pie

(I will have to take some better pictures of apple pie making the next time I bake one.)

     I found this picture of a slice of apple pie that I took a few years ago. So I thought I would share my recipe while I'm thinking of it. Somehow I've managed to have this blog for 3 years now and have never done a post about apple pie! How is that possible? Apple pie is probably the one dessert I make the most throughout the year.

I took a basic apple pie recipe and altered it a little. This is how I make apple pie:

1. Preheat oven to 350F.

2. Have your two pie crusts ready. Place the bottom crust in pie pan.
I always pre-bake the bottom piece for 8 minutes in the 350F oven with foil wrapped over the edges so the sides don't cook. I just want to make sure the bottom is baked through because I've had many apple pies come out where the bottom crust is not cooked, but still doughy.

3. Peel & slice 5 or 6 big granny smith apples (enough to fill the pie pan). Sprinkle with 1 tsp cinnamon, 3/4 cup sugar and 1 tbs lemon juice. Toss apples to coat evenly. Pour the apple slices into the prepared pie crust. Then I take about 6 slices of butter and put them on top of the apples (I have no measurement...I just judge it. Probably somewhere between 2 or 3 tbs of butter.)

4. Put the top pie crust on. Seal & crimp the edges. Cut slits on top for air vents.

My black raspberry pie blog post has directions on putting the top crust on and pictures of crimping the edges and how to cut the slits: http://myhomemadefood-melissa.blogspot.com/search/label/berries

5. Next cover the edges with foil and put it in the oven for 40 minutes. Remove the foil and bake for another 20 minutes in the 350F oven. My apple pies always tend to drip like mad, so I put something on the shelf under the apple pie to catch drips and protect my oven.

6. After you remove the pie from the oven, let it cool on a wire rack.

Enjoy your homemade apple pie! It's delicious with a scoop of vanilla ice cream or fresh whipped cream. Mmm...

Single Pie Crust

Single Pie Crust


This recipe is for 1 single crust pie. I use this when I make an apple crumb pie or quiche. I also have a recipe for a Double-Crust pie. This is from the Better Homes & Gardens cookbook.

1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup unsalted butter or shortening
4-5 Tbs cold water

1. Stir together flour & salt. Cut in shortening until pieces are pea size.

2. Sprinkle 1 tablespoon of the water over part of the flour mixture; mix with a fork. Push moistened dough aside and repeat until the flour mixture is moistened. Form into a ball.

3. On a lightly floured surface, roll the dough out from center to edges to form a 12" circle.

4. Transfer to pie plate. Trim edges to 1/2 inch beyond the edge of pie plate. Fold under and crimp the edges as you desire. Here's a picture of how I do it.


I normally like to pre-bake my bottom pie crust for just a little because I've had it not cook through before during the normal pie baking time and it's not very yummy. So I just cover the edges in foil, lightly prick the bottom with a fork and bake it for about 7-10 minutes.

Black Raspberry Pie

We picked a lot of black raspberries so I decided to make this pie. I found this recipe in my Better Homes & Gardens cookbook. You can also make it with red raspberries, strawberries, blackberries or blueberries (although you need to alter the sugar & flour depending on the tartness of the berry) or make a mixed berry pie (see below).

Ingredients:
2 unbaked pie crusts (recipe follows)
5 cups black raspberries
3/4 cup sugar
1/3 cup all-purpose flour

Directions:
1. Roll out double-crust pie pastry. Line a 9-inch pie pan with half of pastry.
Note: I like to pre-bake my pie crust before filling. To do that, cover the edges with aluminum foil, prick bottom with a fork & bake at 375 for 7-8 minutes.
2. In a large bowl, combine the sugar & flour. Stir in berries. Gently toss until berries are coated. If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)
3. Transfer berry mixture to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Place top pastry crust on filling & seal. Crimp edge as desired (see photo) & cut slits in center.
4. If desired, brush top pastry with milk & sprinkle with sugar. To prevent over browning, cover edge of pie with foil (see photo). Bake in 375F oven for 25 minutes (or 50 mins for frozen fruit). Remove foil. Bake pie for 25-30 minutes more until pastry is golden & filling is bubbly. Cool on wire rack.
Serve with whipped cream.

Fresh Black Raspberries that we picked from a local farm.

Berry Pie Filling:
Blackberry pie: 5 cups berries, 3/4 to 1 cup sugar, 1/3 cup flour
Blueberry pie: 5 cups berries, 2/3 to 3/4 cup sugar, 3 tbs flour
Raspberry pie: 5 cups, 3/4 to 1 cup sugar, 1/3 cup flour
Mixed Berry pie: 2 cups blueberries, 2 cups halved strawberries, 1 cup blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup flour

Pie crust & filling in pie plate.

Put the top pastry on, crimp the edges & cut slits in the middle.
To crimp the edge, press your thumb on the inside edge of pie crust and your index finger & thumb of other hand on outside edge, press together.

You can also use the tines of a fork pressed lightly on the pie crust to create this look.

Cover the edges of the pie with aluminum foil for first 25 minutes to prevent edges from browning.

Double Pie Crust Recipe

Ingredients:
2 1/4 cups all-purposed flour
3/4 tsp salt
2/3 cup shortening
8 to 10 tbs cold water

1. In a medium bowl, stir together flour and salt. Cut in shortening until pieces are pea size.
2. Sprinkle 1 tbs water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbs water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.
3. On a lightly floured surface, use your hands to flatten 1 dough ball. Roll dough from center to edges into a 12 inch circle.
4. Transfer to pie plate gently without stretching. Roll remaining dough into circle 12 inch. Cut slits to allow steam to escape. Place on filling, trim to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge & bake.