Classic Apple Pie
I’m sorry I’ve been MIA, friends.
I can’t believe how busy life has gotten. Being a mom is the craziest thing I’ve ever done. Tiny humans can be demanding. And cuddly. I’m not going to complain about that last one. Not at all.
But let’s get real here people. This is a food blog, and last week was Thanksgiving. Thanks. Giving. That’s the big time for home cooks. The Super Bowl, if you will.
For Thanksgiving this year I made the most classic of American dishes.
No. Not the McRib. That would be gross.
I made apple pie. The beloved apple pie.
Classic Apple Pie
This puppy has eight apples in it. EIGHT!
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1 recipe for a 9-inch double pie crust
1/2 cup unsalted butter
3 tablespoons flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Johnny Gold apples, peeled, cored, and sliced
cinnamon to taste
nutmeg to taste
ginger or other spices as desired
Preheat the oven to 425° F.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, sugars, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pie pan. Fill with apples, mounded slightly. Cover with a latticework of crust. Gently and slowly, pour the sugar and butter liquid over the crust. If desired, sprinkle some spices, such as cinnamon and nutmeg over the pie.
Bake 15 minutes in preheated oven. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes, or until apples are soft.
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This pie was a hit at Thanksgiving. Along with the other 12 that were there. It’s not a happy Thanksgiving without enough pies to feed a small country though, am I right?
Linked up at Made To Be A Momma, The DIY Dreamer & The NY Melrose Family