Lisa's Homemade Apple Pie
I love to bake as much as I love to make art, its been a long passion of mine, since I was a child, I was always in the kitchen with the different Grandma's cooking and baking. In high school I loved to cook for my friends and help out at bake sales too.
As I entered college, I started cooking more, experimenting with gourmet recipes and eventually creating my own.
I scouted flea markets to find jumbo baking ware, finally I found a humongous Cheesecake spring form pan and apple pie pan, which make over the top cakes and pies.
This following recipe is my very own apple pie recipe which I have streamlined over the years, adding and taking away from it. I normally make this from summer to late fall.
This year, friends, and I headed for a local apple and pumpkin farm to hand pick our apples which grow in a large variety of stylesm colors and tastes. For the following recipe I mixed, red rome, red delicious, George Washington, sweet delights and yellow delight apples, many were picked from this tree below. (Don't they look like cranberries or enchanted berries, instead of apples?)
Here is a photo of all the apples I used in this pie
Lisa's Apple Pie
Enough for 2 apple pies
Pre-heat oven to 400 degrees
15 apples cut in halves and peeled
1 Cup Brown Sugar (Dark Brown)
2 Tablespoons Flour
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1/4 Teaspoon Sea Salt
6 Tablespoons Un-salted Butter
1 Egg for brushing on crust
1 Tablespoon Pure Vanilla
1 Teaspoon Almond Extract
-Frozen Pie crust, pie crust mix box or pre-made crust
1. Place cut apples into a large mixing bowl, set aside.
2. In medium sized bowl, mix all the ingredients above except for the, egg and butter.
3. Now pour the mixed ingredients from the medium bowl into the large bowl filled with the apples, mix.
4. Now pre-pare the pie crust according to package directions, place base crust into the pie pan, fill with mixed apples, dot with the butter (See step 2 above for example).
5. Cover the pie with another layer of pie crust, tuck around the pie crust edges, pinch sides together. Beat the egg with a fork or whisk, then using pastry brush, brush onto the top of the pie. (See Step 3 above for example)
6. Cut a few slits inside the pie top with butter knife, cover with aluminum foil,
and bake for 50 minutes. Un-cover the foil and bake for additional 10 minutes. Let cool for 2 hours ontop of your own or wire rack.
-To prevent the pie crust edges from burning, cut a long strip of foil, and place tightly around the pie brim, then cover with the top foil.
-Use your own pie crust recipe for the pie. I use both, but in a crunch I buy a box mix, or Pillsbury roll out pie crust available in Frozen Department of Food Store, for faster results. It is just as good.
If you want my pie crust recipe, I will post it in the next week or two.
Have a apple filled day!