Thursday, October 8, 2015

Apple Pie Perfection

I have never considered myself much of a cook, but after apple picking and making applesauce with my 1st grade class, I decided to dive right in to making all things apple. With a two year old, definitely going through his terrible twos, I gave myself a break and bought pie crust from Whole Foods. It made things a whole lot easier. The apples I used were straight off the tree at Swanton Pacific Ranch. I peeled and cut about 3 pounds of apples give or take. I used the green ones in the bag. I could not tell the variety because most of the apples were nothing I had
ever heard of before.

The pie crust need to thaw for an entire 3 hours. I took it out and allowed it to thaw while I was preparing the apple pie filling. 

I placed the 3 pounds of cut apple, 2/3 cup unsalted butter, 1 teaspoon of cinnamon,  and 1 cup sugar into my extra large frying pan. I might have added a bit more butter and sugar, but I think it can only make it taste that much better. I let the apples cook about 10 minutes until the juices were out and they seemed tender. Then, I took the apples out of the liquid and placed them into a glass tupperware container. I should have allowed them to drain more, but I do not have a colander. I kept the liquid on medium heat until it thickened up. Once it was thick, I poured the liquid over the apples and let it cool. 

Once the apple pie filling has cooled, it can be placed inside the pie crust. 

Lay the second pie crust across the top sealing the edges together. I just pressed the crusts together. Then I pressed the edges down with a fork and cut an X into the center for ventilation. What makes the crust spectacular is egg washing it and sprinkling sugar over the egg wash. 

Bake the pie for 45 minutes on 450. Make sure to watch. My pie only took 35 minutes. However, the ovens thermostat has been known to be off. 

Let the pie cool and serve with vanilla ice cream!

No comments:

Post a Comment