Recipe: Apple Pie

Well, I've posted recipes for an entree and a soup so far. Seems like now would be a good time to give you a recipe for dessert.

Mr. Scrimp and I are currently enjoying the last leftovers of an apple pie that I made for Thanksgiving. However, don't let the fact that Thanksgiving is over stop you from making this. It's too delicious to only eat once a year!

Apple Pie (6-8 servings)

  • 4-7 apples, peeled, cored, and sliced medium-thin
  • 3/4 cup sugar (for a more tart pie, use slightly less)
  •  2 tablespoons corn starch
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Pinch of salt
  • 2 unbaked 8-inch pie shells
  • Butter
Prepare or buy pie crust. If you prepare your pie crust at home, place it in an 8-inch pie tin and set aside.

Combine all dry ingredients in a bowl and mix thoroughly. Working in small batches, dredge apple slices in the dry mixture and arrange in pie tin until a single layer of apples covers the bottom. Cut four or five small slivers of butter and lay on top of apples. Repeat, alternating layers of apple slices and butter until pie shell is full or apples are gone. End with a layer of butter.

Roll out the second pie crust. If you wish, use cookie or fondant cutters to cut a shape out of its center and place it on top of the pie, wetting outside edges and crimping to seal.

Bake in a preheated 400 degree oven for 30 minutes, and then turn heat down to 350 and bake until pie crust is golden brown.

If you don't feel up to making a whole pie, make a single crust and half the filling. Roll the crust into a circle, fill it with apples/spice mixture, and fold in half, crimping edges to seal and forming a semicircle. Bake at 400 until crust is just browned--voila, turnover!

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