An ode to autumn — and pie

In honor of the recent arrival of autumn, this week’s post is an ode to apple pie. This recipe is surprisingly easy to make, so don’t let your awe of apple pie deter you from giving it a try.

My one major suggestion: don’t rush your pie crust, let it sit in the refrigerator for at least an hour. That way, you can actually roll it out without wanting to give yourself a lobotomy out of frustration.

The prep time is lengthy — it can take a while to cut up the apples. Invite some friends over and it’ll be done in no time.

Ingredients for pie crust:
* 1 egg
* 1/2 cup sugar
* 1/2 cup butter (1 stick at room temperature)
* 1 teaspoon vanilla extract (because this dough has so few ingredients, if you have the means to splurge on vanilla extract vs. imitation extract, do it)
* 1 1/2 – 2 cups flour (add 1/2 cup at a time until the dough is no longer sticky)

Combine all ingredients together. Cover with plastic wrap and let sit in fridge for an hour. I mean it- an hour!

Ingredients for apple filling:
* About 4 or 5 apples (peeled, cored and cut into thin slices)
* 1 teaspoon cinnamon
* 3/4 cup sugar
* 2 tablespoons flour

Combine all ingredients together in a bowl. If you let it sit for a while, you’ll notice the water from the apples will gather at the bottom of the bowl. If it looks like there is a lot, it’s okay to pour some of it out before placing apple mixture into the pie crust.

Putting it all together:
This pie crust recipe, as you will notice, is super buttery and requires a lot of flour when rolling it out to keep it from sticking, so don’t be worried when you feel like you’re adding another cup to your dough.

1. Halve your dough and roll out two pieces.
2. Place one in a greased pie crust and add your apple mixture.
3. Cover with other dough circle and press around edges to seal dough together.
4. Cut a couple slits in the top to let the steam escape and bake at 350°F for 30 minutes until golden brown.



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