Sooooo it's that time of the year again!!
I very VERY much love to bake, and I very, very much love pumpkins (no pumpkins in this blog post, but coming SOON!), so it just makes sense that fall is my favorite time of year!
It was my husbands birthday this weekend and I asked him what he would want me to make him if he had his choice of anything. Without hesitating he asked me to make my apple pie! This is one of my favorite recipes as well! I hope you enjoy!
For any good pie, you need a good crust. To me most crusts are just too bland. If you're in agreement, then you'll love this pie crust recipe! We start with the pie crust because while you're peeling and coring your apples, you'll want your crust chilling in the refrigerator.
(Check out my CUTE smiley face measuring cups and spoons from my sweet friend Sarah!)
Pie Crust: (x2, you'll want to make two of these, one for the bottom of the pie, one for the top)
1 1/4 cup all purpose flour
1/2 ts. salt
1/3 cup of sugar
1/2 cup butter, room temp. cut into small pieces
2 to 4 tbsp ice water
Combine the flour, salt and sugar. Add butter and mash into the flour until it resembles coarse meal. Add cold water 1 tbsp at a time. Place in a zip lock bag and refrigerate until you're done peeling and coring your apple.
3/4 cup sugar
1/2 ts. cinnamon
1/8 ts. nutmeg
1/8 ts. ground cloves
2 tbls. all purpose flour (to thicken the juices when baking)
6 to 7 medium apples- peeled, cored, sliced
2 tbls. butter, cut into small pieces
1 to 2 tbls. milk
1 tbls. sugar
Preheat your oven to 400 and grease your pie dish. Combine sugar, cinnamon, nutmeg, ground cloves, flour and apples in a bowl. Next, pull out your pie crusts. Roll your first pie crust out on a floured surface. Once rolled out, fold in half, and then fold that half circle in half again to transfer it to your greased pie dish. Once you have transferred your pie crust to the pie dish, open up the pie crust and line the pie dish with it. You may wish to trim off the access pie crust now, or wait until later. Now, pour your apple mixture into the pie crust that is now in your pie dish. Add your 2 tbls of cut butter all over your pie.
Now, roll out your last pie dough and lay it on top of your apples and butter. To trim off the excess you can take your rolling pin and gently roll along the edges to make the extra fall off. Pinch the edges all pretty, and maybe even carve in a pretty design! If you decide not to carve in a design, cut little slits so that the steam can escape.
Now grab your 1-2 tbls of milk and a cooking brush and brush the milk all over the top of your pie. Once you're done with the milk, sprinkle sugar on top and bake for 40-50 minutes.
If you try this recipe, please let me know how you like it!!