I was still too chicken to make my own bread dough, but I bought stuff that I still had to roll out in the crust shape! Here is what you need:
- 6 Apples - I used Granny Smith and I probably only used 4 1/2 in my pie
- Brown Sugar & White Sugar - it called for 3/4 of just white, but I did half brown & half white
- Pie Crust
- 1/4 Cup All-Purpose Flour
- Little bit of Butter
- NOT PICTURED: 1/2 TSP Cinnamon and 1/2 TSP of Nutmeg, dash of salt, 9 inch pie pan
First, I cored all the apples and then sliced them very, very thinly and put them all in a big bowl. Note: I did not peel them. Is this a mistake? I don't know. When I ate them, I thought "Hm, have I ever had apple pie with the skins on the apples?" I don't know! Was it bad? No... just made me confused. Will I peel them next time? Still don't know! These are the mysteries of life.
Next,I mixed all the dry ingredients together. Then I mixed it all up with the apples and set aside. This is when I set the oven to 425 degrees. After that, I took out the dough and rolled it out on my counter, putting some flour down first. I don't have a rolling pin, so I used a wine bottle. Don't forget to flour the wine bottle first! I rolled it so it was big enough to lay inside of the pan. Fit it in there, press it down on the bottom and along the sides so it fits snug, and then I used my fingers to gently tear off the excess dough from the outside edges of the pie tin.
|Please ignore my camera cord.. I was more concerned about not getting my camera gross.|
Fill that pie!This is when I realized I had a lot of apples left over. This is a pretty big pile of apples! I put about less than a 1/4 stick of butter on top of this, too, in little pats evenly placed on top of the apples. I rolled out a second pie crust and laid it over the top of this, tearing off the excess dough like before. I took a fork and pressed all around the edges so they would fit together nicely and cutely!
Before baking.You like my fork marks? I used my fingers to rub some milk on the top and then sprinkled sugar over that, too. I don't know if that does anything, but it was fun. Cut little slits in the top and put it in the oven! OH - also, I took strips of aluminum foil to cover the edges so they didn't get burned. Bake at 425 for 40-50 minutes, depending on your over. I took mine out when the apple juicey stuff was bubbling up and my pie crust looked golden to light-dark (??) brown.
Ta-da! Looks good, no? It was! Things to try differently next time: Fit more apples in? I had so many leftover! Peel them, MAYBE. Make a cuter slit design on top of the pie OR do the lattice-style, woah! Might be a little difficult for me, but I never know until I try. I forgot to buy ice cream, but I did have some redi-whip to put on top, which I sprinkled with cinnamon and nutmeg. It was good! I can tell it was a success, because the whole pie was gone by night time - Mark had over half of the pie. That's great!
Yum! How do you make apple pie? What recipes do you use or how do you do your dough? Have any tips for me? I'd love to know! And I'd love to eat more pie. :9 I have two more pie dough chunks left, as well as a lot of apples, so maybe I'll try again tonight. I have little tiny ramekins, so maybe I'll try to make little individual tarts. Who knows!