Monday, July 6, 2009

We'll just tell your mother that we ate it all

This weekend, Alex and I celebrated USA's 233rd birthday with lots of American traditions. We went to a Sox game, watched fireworks, and had a cookout with my family in NH for which I baked an apple pie.

I've never made apple pie before, but it turned out pretty tasty. I'm not really a great judge because pie is not my favorite dessert. My 18 month old nephew was a huge fan though, so I'm considering it a success. Although, he's never had pie before, so there is that.

The recipe comes partly from a recipe my sister gave me and partly from My Home Cooking. I hate to admit that I only made the pie filling. Normally I wouldn't miss out on the chance to make my own pie crust (another thing I've never done before!), but at the moment all of my baking dishes (including my pie plate) and utensils (including my rolling pin) are packed away in the basement of my old apartment. I guess, I'm just going to have to make pie again after we move.

Apple Pie (From My Home Cooking by Elizabeth McWhorter and my sister)
  • 2 refrigerated pie crusts
  • 5 tart peeled apples
  • 1 cup sugar
  • 2 tbsp flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp butter, cut into small pieces
Directions
  1. Preheat the oven to 400 degrees.
  2. Fill a medium bowl with cool water and the juice of one lemon.
  3. Peel and slice your apples and soak them in the water.
  4. In large bowl, mix together sugar, flour, cinnamon, salt, and cider vinegar.
  5. Drain the water off of the apples and mix them with the spices.
  6. Dust a clean flat surface with flour and unroll one of the pre-made pie crusts and fit to the bottom of a 9 inch pie plate.
  7. Fill the pie crust with the apples and top with butter
  8. Unroll the second pre-made pie crust and cover the pie, sealing the edges by pressing lightly all the way around with the back end of a knife.
  9. Make four slices in the top of the pie to allow steam to be released.
  10. Cover the edges of your pie with tin foil to prevent the edges from burning.
  11. Turn your oven down to 375 degrees and carefully place your pie in the oven.
  12. Bake for 45 minutes and remove foil from the edges of the pie.
  13. Bake for another 10 minutes until golden brown.



















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