Home Grown

Deep dish apple pie that is.

You can make awesome apple pie at home in a quick few minutes. Your husband will think you are a goddess. Your kids will think you are the best mom in the history of all moms. Your friends will wonder at your domestic goodness and want to be just like you. Easy apple goodness can be filtering out of your kitchen and into the noses of those all around. They will seek you out and smiling faces will ponder what is in your oven.

Get your apron and your tiara ready because this is a home run.

First you need apples. We went to the mountain and brought back Stayman apples. Since moving to Virginia and discovering this apple no other apple suits my cooking needs. If you can find these apples you’ll have a better than excellent pie. If not, don’t fret, there are plenty of other apples more than suitable for a perfect apple pie.

Peel, core and slice your apples. I have one of those handy dandy apple slicers which cores and slices in the same easy movement. If you don’t have one just use your knife and a cutting board and all will be well. Keep a bowl of cold water with lemon juice or fruit fresh mixed in to place the apple slices as you work.

Apples oxidize quickly and you don’t want brown apples for your pie. I used 6 apples for this pie. Depending on the size of your apples it may require more or less apples. You want enough to fill a deep dish pie pan twice.

Next drain the apples and sprinkle over them 1 cup of sugar. I use raw sugar so my sugar is dark. 1/4 cup flour to thicken the apple juices as the pie cooks, 1 tablespoon cinnamon, a generous grating of nutmeg, 1/4 tsp cloves. You can use prepackaged apple pie spice or allspice. You can leave out the nutmeg or the cloves if you don’t care for them and only use the cinnamon. It is really up to you and your taste. We like lots of cinnamon and hints of other flavors but not so much it over takes the flavor of the apples.

Using your hands toss the apples around and let the ingredients coat each slice. The apples will be weeping juice and it will turn the dry ingredients into syrup while cooking.

Once all the apples are coated load up 1 pre-made frozen pie crust. I use Ritz. No, I do not always take the time to make my own pie crust. I can but I usually don’t for these pies. I said easy and I meant easy. Once the pie crust is filled with apples you want over fill it. Not too much. Stack and arrange the apple slices so that they are twice the depth of the pie pan. Then using real butter, about a half a stick, cut into cubes. Dot the butter all over the top of the apples.

Working carefully invert the second deep dish pie shell over the top to make a cover for the apples. Take your time and work the aluminum pie pan off without breaking the crust. It is easiest if the pie shell is still frozen.

Doesn’t look real pretty does it? Trust me on this. Just trust me. Pinch the two pie shells together to seal the edges. Using a sharp pointed knife gently cut vents in the center of the pie. This allows the steam to escape during cooking.

Beat one egg with a little water to make an egg wash and paint the egg wash over the top of the pie crust. This will make the crust golden brown like a picture perfect magazine photo shoot pie. I also sprinkle the top of the pie with sanding sugar. It adds a little extra ooomph! to the finished pie.

Place your pie on a cookie sheet or baking pan just incase the apple juice boils over. Place into a preheated 350 degree oven.

Next is all about the waiting. You want the pie to cook slowly to allow the apples to cook tender and the pie crust to be golden and perfect. Don’t take it out too soon. If the edges of the crust is browning too quickly then use a little foil to cover them. This pie can take 45 minutes to an hour to bake depending on the amount of apples inside. You can make this with a regular thin pie crust but it just isn’t the same as deep dish goodness.

Once the pie is done take it out and let it cool before you slice into it. A hot pie will fall apart. A cool pie will slice perfect every time. The secret is when you cut the first slice don’t immediately lift it out to serve. Cut a second slice then take out the slice.

Isn’t that a gorgeous pie?! A word to the wise, no one will be able to tell that you used frozen pie shells. Trust me.

Ready to try this one? Oh, yes, you are. This pie is great served with vanilla ice cream or whipped cream or both. Apple pie is also delicious served with cheddar cheese slightly melted over the top. I have a cheddar crust recipe for apple pie I’ll have to dig out and share.

Oh, before I forget, yes, I am still doing low carb. No, I haven’t pigged out on apples and pie. I am not sure but I think my ear is healing. It still feels odd and I can still hear a slight ringing but I do not hear the blood pounding through my ear and there is less pain, far less pain. Fingers crossed this is the right combo of meds and I can leave this ear crap behind.

Now, go make pie. I want to see what you do. Come back and leave a link to your pie on your blog. If you do I’ll put your name into my ceramic apple pie covered plate for another give away I will be announcing tomorrow.

The winner of the spice muffin give away is Sandy from Vintage Sandy! Congrats, Sandy. Email me your address and I’ll get your prize on its way to you. Thank you everyone for baking along with me and my low carb spice muffins.

Carrie made a pie! It is gorgeous! Thanks for the photo.

***** UPDATE *****

Fall is the perfect time for pie making with the apples and pumkpins that are being harvested. We all love pie! So … show me your pies you are making this fall. Any kind of pie. Not just apple or pumpkin. Pie also includes cobbers and buckles and torts and tarts. I would love to see what you delighting your friends and family with. We need a few test drives to prepare for Thanksgiving Day Pie!

Every comment on yesterdays Apple Pie post and this Pumpkin Pie post gives you a chance to win. There are other ways to win the give away. Send other readers here to leave a comment and their name AND your name goes into the drawing for yet another chance to win. Twitter about this give away and use the hash tag #Angie’s_HomeGrownGiveaway and @Angie_HomeGrown for yet another way to add your name to the drawing. Update your Facebook status with the giveaway for a fifth entry. Follow me on Networked blogs for a final chance to enter. The entry is open from 10/15 – 11/15. Seven chances to win!

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Enter to win by:

1. Bake a pie and show me the photo on your blog or email.
2. Link to me on your blog about this giveaway using the Giveaway button.
3. Leave a comment on the Apple Pie post and the Pumpkin Pie post.
4. Send a friend to leave a comment and enter both of your names.
5. Twitter with hash tag #Angie’s_HomeGrownGiveaway and @Angie_HomeGrown linking to the giveaway.
6. Update your Facebook status with the giveaway link. (Remember to let me know when you update your FB. You have to come tell me.)
7. Follow me on Networked Blogs.

Pie Pack Giveaway
John Deere Autumnal T-shirt, matching ankle socks, pink John Deere gardening gloves, trashy romance novel, quilted handmade hot mat, one bar of handmade lavendar and vanilla soap. Disclaimer: All items have been collected by me or made by me for the purpose of this give away. No item is sponsored or donated by a third party.

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