A Haven for Vee

Thursday, November 1, 2007

Apple Pie

Is there anything more comforting than a warm apple pie? I don't think so!

One of my friends recently told me that she enjoys reading blogs, but she especially enjoys reading when it's all about food. This may be because she's on a diet program and she's hungry. I know what she means; I find myself gazing lovingly and longingly at food, too. And I have baked ever so much more since gazing at these gorgeous blogs. Can't say that I've ever been disappointed either.

This evening, my pie plate was returned; I baked this pie for a friend last week and never even had one bite of it. He assures me that it was delicious...I'll take his word for it. Baking apple pies is very labor intensive so I won't be baking another any time soon.

Here's the recipe:

Award Winning Apple Pie

* 1 pastry for double-crust pie (Recipe below)
* 3/4 cup granulated sugar
* 1/4 cup packed brown sugar OR 1/4 cup maple sugar
* 2 TBS all-purpose flour
* 1 1/2 tsp cinnamon
* 1/4 tsp salt
* 3 pounds of tart cooking apples, peeled, cored, and sliced thin (about 8 cups)
* 3 TBS butter cut up
* 1/4 cup cream
* 1 or 2 TBS milk
* 1 TBS sanding sugar

In a large mixing bowl, combine the sugars, flour, cinnamon, and salt. Add apples, toss until coated and add to a pastry-lined pie plate. Dot with the butter and pour the cream over the filling. Trim the edge of the pie using a fork to press down the seams. Brush crust with milk and sprinkle with sanding sugar.

Bake in a 375° oven for 30 to 40 minutes with foil over the edges. Remove foil and bake for 20 to 30 minutes longer or until the fruit is tender and filling is bubbly. Cool on a wire rack.

My Favorite Basic Pie Crust Recipe...simple and good every time

* 2 2/3 all-purpose flour (I prefer King Arthur unbleached and unbromated.)
* 1 tsp salt
* 1 cup Crisco shortening
* 7 to 8 TBS (maybe more) of ice-cold water (Add ice cubes to a cup of water to get it good and cold.)

Mix together adding just enough water to bring the dough together. Roll out to desired thickness and do not overwork.
Printable Recipe

Happy November, everyone!
(I love November. That's because Thanksgiving is my favorite holiday...more about that another day.)


  1. You left 3 comments in my 'Nov.' entry. I dont' think you thought they went through, but they did. Why didn't you think you could comment??? No not the *dreaded* can't comments again. LOL

    And you and I use the same crust ingredients. Different amount of flour but... flour, crisco, salt, ice water. Mine is flaky, and I'm sure yours is too!!!


  2. Oh really? That's cool...may I ask what the difference is in flour measurement? I am wondering what kind of a difference it might make in the crust. Yes, this crust is deliciously light and flaky.

  3. It's almost time Vee, for apple everything! This morning at the farmers market they had some fall apples....:D but then I thought about the snow that will be next :(. I can't wait to try a lot of your recipes, I'm waiting for cooler temps!

    Kathi :)


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