Mmm...homemade apple pie. After our apple picking trip, I couldn't help but make one (or three). It turns out my parents have a pretty good apple tree in their backyard as well (which made them wonder why would we drive another hour away to pick apples somewhere else?), so we've had a steady supply of apples the past few weeks. Here are two recipes that I've tried. Both came out fantastic, but you really can't go wrong with apple pie, no matter what recipe you use.
Apple Pie by Grandma Ople: This takes an extra step as you have to cook the filling before pouring it over the apples. It's basically like making your own caramel sauce, which is delicious! I could just make the filling itself and dip raw apple slices in it. I cheated on the crust in the picture above and used a store-bought Pillsbury crust. It looked good but really didn't taste that great (the crust, that is). Make your own crust!
Apple Pie by Smitten Kitchen: The filling was simple and quick. The crust was simple and not-so-quick, but worth the extra effort. I omitted the lemon juice and zest (most of the comments said it was unnecessary) and probably could have used less allspice. I wanted to be all farm-to-table and use whatever apples I had on hand, but ended up going to the store and adding in some granny smiths, which retain a firm texture even after being cooked (the fujis I used in the previous two pies got too soft). No wonder all recipes tell you to use granny smiths.
Really the biggest pain about making an apple pie is peeling all those apples! But if you have a really good peeler (not like the dull vegetable peeler from the 1970's that my mom still uses, ahem), it's not so bad. Kaitlyn enjoys helping to make them too. We could easily just pour the apple slices directly from the bowl onto the pie crust, but she insists on arranging each slice one by one, which keeps her busy for awhile. As long as it makes her happy.
Yum! Don't forget the vanilla ice cream!
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