Monday, July 18, 2011

Grandma's Apple Pie

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I went to a class on pies last week.  It was one of those that I really didn't want to go to because, "gosh I make a lot of pies and I am not going to learn anything new!".  I had a great attitude didn't I.  But I went anyway and I actually learned something new.

It wasn't something about pie crust, or filling, or edging it beautifully, or how to make a lattice crust.  Want to know what I learned?
Pies are way too good to have only on holidays!  And I say A.M.E.N. to that!!  

Now you might think pies are too much work but hey, the deliciousness is so worth the work it takes.  Now I'm the kinda girl that would choose pie over cake so I may be a little biased but pies are awesome.

I feel like you can put your heart and soul into a pie and it makes the pie a bowl (okay really a pie plate) full of love.  That's the way this pie is for me.  It's my Grandma's recipe and it beats anything else I have ever tasted, especially if you use my favorite pie crust recipe.

So I challenge you to make a pie for just the heck of it.  And if you have never done it before, give it try. It might turn out terrible but practice makes perfect, so don't give up, just make another one!

Grandma's Apple Pie

2 unbaked 9 inch pie crusts (I make this recipe so I can have two waiting in the freezer for next time plus it's the best!)
6 c. peeled, cored, sliced Granny Smith apples (about 6-7)
1 Tbsp. lemon juice
1 1/4 c. + 2 tsp. sugar
2 tsp. cinnamon, divided
4 Tbsp. all purpose flour
6 Tbsp. butter, cut into pats
1 tsp. milk

1.  Place your apples in a medium bowl and toss with lemon juice.  Mix 1 1/4 c. sugar, 1 tsp. cinnamon, and flour together in a small bowl.  Combine with apples and stir until evenly covered.  

2.  Preheat oven to 350 degrees.  Put one pie crust in a 9 inch pie plate and trim edges.  Put apple mixture in pie crust and top with pats of butter.  Cover with the 2nd pie crust, making sure to cut a vent in the top or make a fun design with pie dough (stars or hearts or whatever you feel like).  Crimp edges.

3.  With a pastry brush, brush milk lightly over the top pie crust .  Mix 2 tsp. sugar and 1 tsp. cinnamon in small bowl and sprinkle on pie crust.  Place pie pan on a cookie sheet (to catch the drippings), cover edges with foil, and lay one piece of foil on top of pie.  Bake for 45 minutes.  Remove all the foil and bake for 15 more minutes or until golden brown.  Serve warm with whipped cream or ice cream.  Enjoy!

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