Humble Apple Pie

So this post is late. BUT I have a good excuse. I was in charge of making pies this year for Thanksgiving and wanted to make sure that the apple pie was good enough to post on here and obviously had to wait until Thanksgiving to try it. That’s the tough part about making a pie or cake or tart for something. You don’t know how it is going to taste until you serve it. With cookies you can taste one and decide if they are worthy of serving or if you should just stop at the store and buy some before an event. With untouchable things, like a pie, it is a game of risk.

apple pie

I am relatively new to loving pies since, until recently, my idea of Thanksgiving dessert was a bowl of whipped cream. A few years ago, all that changed. I don't remember how, exactly, but now I totally infatuated with pie: making them, eating them, and coming up with new and fun combinations. However, I kept it pretty classic this Thanksgiving with pumpkin, apple and pecan-walnut (I used this recipe and just added a half cup of chopped walnuts).

The first scratch pie I ever made was for last Thanksgiving and it was a pecan pie. I was told by many that it was difficult to make a good pie crust, that it wouldn't work out and I was actually genuinely confused by the negativity but that much more excited when it turned out and man, it was delicious. Sweet, buttery, flaky, and nutty. 

I use this all butter crust for all my pies, it's easy, buttery, and delicious. It works beautifully in a food processor but also will work with a dough cutter or your hands. It also can refrigerate for several days before use but the 30 minutes required in the recipe is absolutely necessary. 

apple pie

I decided to get fancy this year with my apple pie and did a lattice design as well as some dough braiding. I had plenty of dough using the full crust recipe (which makes enough for two 9" crusts). The lattice is way easier than it looks (I used this site to learn and once I understood, it was easy as pie, pun intended). 

A great pie dough recipe, if going for all from scratch, is the one from this recipe. 

print recipe
Apple Pie
A warm, spice filled classic apple pie!
  • Prepared pie dough (enough for two 9" pie plates)
  • 5 Granny Smith apples (peeled, cored, thinly sliced)
  • 1 T lemon juice
  • 1/8 t ground nutmeg
  • 1 t cinnamon
  • 1/4 C water
  • 1/4 C brown sugar
  • 1/2 C granulated sugar
  • 1/4 C butter (melted)
  • 2 T flour
  • 1 egg
1. Preheat over to 350 F. 2. Mix lemon juice and prepared apples in a large bowl, let sit. 3. Place rolled out pie dough in 9” pie plate. Place in fridge until step 4. 4. Mix nutmeg, cinnamon, water, sugars, melted butter, and flour in a medium size bowl. 5. Drizzle mix over apples and stir to incorporate. Use a large slotted spoon to put apples into prepared pie plate, pour remaining mixture on top of apples. Place back in fridge.6. Roll out pie dough for the top of the pie. Cut into strips for a lattice effect or cover the entirety of the pie with dough and add large slits. Whip up the egg and brush on the dough. 7. Bake for 30 minutes with foil over top and then for an additional 20 until crust is browned. 8. Serve immediately or refrigerate until ready to serve. Bring back to warm in a 250 F oven before serving.
Prep time: Cook time: Total time: Yield: 1 9" pie
apple pie

This pie is adapted from a delicious apple crumble that my mom has been making for many years. Lots of spices, sugar, and butter,  how could that be bad?