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.
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.
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.
- 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
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?