Tuesday, November 25, 2008

as sweet as...

apple pie!

Yesterday I made apple pie, with homemade crust. It was my first time ever making pie crust or doing a lattice top. I used this recipe. I'll definitely use it again. I don't have a food processor, so I had to use a pastry blender.

pre-apple pie

It definitely wasn't the prettiest, but it was delicious. The pie filling recipe was the best I'd ever used.

· 1/2 cup unsalted butter
· 3 tablespoons all-purpose flour
· 1/4 cup water – 1 tsp
· 1/2 cup white sugar
· 1/2 cup packed brown sugar
· 8 Granny Smith apples - peeled, cored and sliced
· 1 tsp cinnamon
· dash of nutmeg
· 1 tsp vanilla
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a
saucepan. Stir in flour to form a paste. Add water, white sugar,
cinnamon, nutmeg, vanilla and brown sugar, and bring to a boil. Reduce
temperature and let simmer.
2. Place the bottom crust in your pan. Use egg whites to brush bottom.
Fill with apples, mounded slightly. Gently pour the sugar and butter
liquid over apples. Pour slowly so that it does not run off. Cover
with a lattice work of crust. Brush with leftover sauce.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to
350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes,
until apples are soft.

apple pie!
please excuse the ugliest pie dish ever™.

My lattice top was very sad, I haven't really figured out how to do it yet, I'm going to make some more dough soon and just practice.


not gonna lie, i had a piece for breakfast. hahahha.


  1. Yum! That looks amazing!! I can almost taste it just by seeing your delicious photos. The colors just pop! I look forward to keeping up with your blog and seeing more of your photography. It always inspires me to see others' photography. I love your style!

    Many blessings,

    ~Ella (I found your blog through Kami's: contentinthecountry.blogspot.com =))

  2. Hehe, I love your tablecloth! And the pie looks great, I can almost smell it! Oh, and great to know that there are other students/amateur bakers ;)

  3. Hannah, do you know what pattern is the squarish plate with the birds and flowers on it? I really really like it. It's adorable!

  4. So...i'm seeing this 1/4 cup of water - 1 tsp. does that mean minus a teaspoon? does taking out that one teaspoon really make a difference?

    i was just confused...never seen anyone get so technical and precise with their measurements.

  5. Yeah, minus a teaspoon. it probably doesn't matter, i just did it because i added vanilla to the recipe when it didn't call for any. actually, i don't think i did it the second time i made the recipe and it didn't change it at all. : )

  6. here via Christina
    we love apple pie
    you'all have inspired us to bake one.

  7. would salted butter work instead of unsalted?


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