Tuesday, October 26, 2010


After our orchard adventure, we decided to turn our delicious apples into apple pie. I've been trying to get the kids more involved in cooking, mostly because it keeps them from destroying the house and because they love it. In this case, they helped by taking bites out of the apples as I peeled and cored them.

Apple pie is simple to make and usually delicious. This was no exception. Here's my apple pie recipe:

8-10 small to medium apples
3 tablespoons unsalted butter
1/2 - 3/4 cup of sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt

Peel, core, and slice applies to 1/4" thick. (Apples should equal about 7 cups).
In a large pot, heat butter until sizzling. Reduce to low and add apples. Cover & cook, stirring, for 5-7 minutes.
Add sugar, cinnamon, and salt.
Cook at a rapid boil for about 3 minutes.
Spread on a baking sheet and cool to room temperature.

Bake in a double pie dough at 425 for 35 - 45 minutes. I've always followed this method of making dough, and so long as you always deny how much butter you're using, it usually works perfectly. Be sure to cool the pie completely after baking. If you're like me, you fail and cut into it after an hour, and then ruin the filling from becoming completely set. It still tastes great, but it doesn't look as neat. There! Apple pie!