Wednesday, November 24, 2010

Apple Pie

I don't know if I have ever made a pie before by myself. As I was making this pie, I was reminded of the fifth grade. One of the perks of being a 5th grader at Greenwood Elementary was that you spent a whole day making apple pies. You and a few classmates did all of it with the help of some parents. I specifically remember my mom was one of those parents, and part of her duties was to take some of the pies home and bake them for us. In doing this, some of the juice from the apples got onto our oven and caught fire!  I honestly don't remember what our pie tasted like, but I remember that part of the story!

As far as this pie goes...like I said I've never really made one completely from scratch before. I even made the pie crust! If you didn't have the time, or didn't want to make a pie crust from scratch, you can buy the pre-made stuff form the grocery store. I think this all turned out phenomenal, and I'm super proud of myself!  Yeah, it takes a little while, but I would definitely make it again! I didn't use the lemon juice or the cranberries in this recipe. Below are also instructions if you would like to freeze the pies (before or after baking!). This is from Better Homes & Gardens New Cookbook.

Apple Pie
Total Time: 1 1/2 hours
Servings: 8 slices

  • 1 recipe pastry for double-crust pie
  • 6 cups thinly sliced, peeled cooking apples (about 2 1/2 pounds)
  • 1 tablespoon lemon juice (optional)
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup dried cranberries (optional)
Preheat oven to 375 degrees. Prepare and roll out pastry for double crust pie. Line a 9-inch pie plate with a pastry circle.

If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices and, if desired, cranberries. Gently toss until coated.

Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge if desired.

If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack. To sere warm, let pie cool at least 2 hours.

To freeze a baked fruit pie: Let it cool completely. Place it in a freezer bag for up to 4 months. To serve, thaw the pie at room temperature.

To freeze an unbaked fruit pie: Before assembling, treat light-color fruit with ascorbic-acid color keeper. Assemble pie in a metal pie pan. Place in a freezer bag; seal, label, and freeze for up to 4 months. To bake, unwrap frozen pie; cover with foil. Bake in a 450 degree oven for 15 minutes. Reduce temperature to 375 degrees; bake 15 minutes. Uncover; bake for 55 to 60 minutes or until filling is bubbly and crust is golden.


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