I can't believe it's already November! Time just seems to be zipping by these days and it's hard to keep up with everything. Now with the holidays coming up full swing it's time to get organized and get with the program.
I have been cooking a lot lately and trying new things. One thing I have been doing is baking. I really am NOT a baker so this it completely new to me. It all started when Joey brought home a huge bag of apples from his mother's tree. I stared at that bag and thought, "What the heck am I going to do with those?" They are small little apples, but have a great taste and texture. The first thing I tried was Apple Strudel. This is all I am going to say about it - phyllo dough is NOT fun to work with. I kind of ended up with an apple burrito! It tasted okay, but it just wasn't all that great.
So, what next? Ah! Apple pie! I had never made one before and it seemed to be the easiest thing I could do. The recipe I used is super simple and I did not make my own crust. I know that is cheating, but after the phyllo dough I just wanted to test this out. I used the frozen pie crusts and they worked perfectly. Actually, the pies were a huge success and I have made a lot of them! I even made one for Joey's mom! I think the secret is using the mandolin to slice the apples really thinly. Of course the hard tart apples also made the pie.
Below is my super simple recipe:
- 2 frozen pie crusts
- 1/2 cup to 1 cup all-purpose flour
- 6 to 7 cups apples cut into thin slices
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 375 degrees F.
- Remove two frozen crusts from package.
- Remove first crust from pan while frozen and set aside on waxed paper.
- Let crusts thaw about 15 minutes while you are preparing the filling.
- Place second crust on baking sheet.
- Core, peel and slice the apples in to very thing slices
- In a medium bowl combine the apples, with the brown and white sugar.
- Add flour, cinnamon and continue mixing until they are well coated.
- Pour the filling into the shell on the baking sheet.
- Press first crust gently to flatten; repair any cracks.
- Lift waxed paper with crust and carefully turn over; centering crust over filling.
- Gently peel off waxed paper.
- Press edges of crusts together firmly with tines of fork to seal.
- Sprinkle a little sugar and cinnamon over the pie.
- Cut several slits in top crust.
- Bake for approximately 55 minutes.
If that pie crust for the top is all in pieces don't worry. Just place them on top of the filling like a puzzle. In the end it will all work out and look beautiful!