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Tuesday, September 16, 2014

Fall Homemade Pie with Homegrown Apples

Fall Homemade Pie
with Homegrown Apples


We have two apple trees in our backyard, so right now we have apples coming out of our ears! In an attempt to use more than just an apple or two a day, I decided it was Fall time and I needed to use my homegrown apples for a yummy apple pie :-)  Now, I don't really know what kind of apples we have because I think that both of our trees are crossbreeds. We have a tree of green apples (that taste like granny smith but have more of a texture of red apples) that weren't quite ripe when I made this pie.  For this pie I used our red apples, which are a little tarter than most red apples you would find at a store but perhaps most comparable to gala apples (albeit a little denser/tarter).  This recipe was super simple, super yummy, and I guarantee it doesn't call for any ingredients that you don't already have! (I needed a basic apple pie recipe, because all of the ones I was looking up called for weird things that weren't in my pantry and I wasn't about to run to the store...)

Fall Homemade Pie
with Homegrown Apples


2 9" pie crusts
-->this is the yummiest, easiest, flakiest pie crust recipe you'll ever find: mix 4 cups flour, 1 tbsp. sugar, and 2 tsps. salt together.  Cut in 1 and 3/4 cups shortening.  In a small cup mix together 1 large egg, 1 tbsp. vinegar and 1/2 cup water and then mix that together with your flour mixture until you have a nice, pliable dough.  Makes 4 pie crusts (I usually use 1-2 and then freeze the rest individually in sandwich bags.  This pie crust freezes really well, just set it to thaw on the counter the morning of the day you want to use it again.)

For the apple pie filling:


1/2 cup butter

3 tbsps. flour

3 tbsps. water

1 tbsp. vanilla

1/2 cup sugar

1/2 cup brown sugar

1 tsp. cinnamon (and I added a dash of nutmeg as well)

8 apples (peeled, cored, and sliced)


Preheat your oven to 425.  Melt the butter in a saucepan and stir in the flour until combined.  Add the water, vanilla, sugars, and cinnamon and bring to a rapid boil.  Turn the heat down and let simmer while you prepare your pie crust in your pie plate and mound your apples inside.  Pour mixture over apples to coat.  If you want, you can reserve a couple spoonful's to glaze the top crust with--it will carmelize the crust a bit to be extra yummy.  Put your top crust over the pie (you can do a lattice if you don't want a full top crust) and flute the edges, cutting 3 stripes across the pie for air.  Glaze if desired.  Bake for 15 minutes at 425 and then 35-45 minutes at 350 (depending on how soft you like your apples).  Serve with a dollop of whipped cream or ice cream and enjoy!

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