Hi friends! How was your weekend?? Mine was very productive! It’s Sunday night I’m writing this blog post with a nice sense of accomplishment, you know the kind of mood you feel after you’ve managed to tackle a long to-do list. My office had been neglected since we moved to our new home and I can finally say that I’m 95% done with it. It’s starting to look like the office I’ve been wanting for years! All I can say for now is “Thank you Pinterest for the inspiration!”. I can’t wait to show some photos once I’m done 🙂
I also had a much needed quality time with my sister as we watched my niece compete in Gymnastics…..for FOUR hours!!! Those meets are veeeery long let me tell ya! 3/4 towards the end we were so hungry that we started drooling over the hot dogs that people bought at the concession stand. They looked disgusting but that did not stopped us from considering buying one. But we know better NOT to eat that stuff! (If it was a quality dog that might’ve changed things 😉 ) At the end we rewarded ourselves with a great salad, hummus & grilled chicken. Good things come to those who wait right?
This apple pie is very special to me as it was made with the apples that we picked during our trip to Upstate New York. My hubby took me apple picking near his home town as I had never been apple picking before!!! Can you believe that? Well, I had a great experience climbing on trees and eating applies right off the trees. I swear they were the best apples I have ever eaten! Nothing beats fresh food I tell ya. We filled two bags with apples that unfortunately we couldn’t bring them with us as we didn’t have room in our language. To our surprise, we received those apples in the mail a few days after we arrived back home. Paul’s mom shipped them to us! I’m so blessed to have the best mother in law ever! 🙂
I immediately was inspired to bake this apple pie. There is nothing better than a classic apple pie in my opinion. I hope you get to make it…. I have no doubt you’ll love it!
Have a great week my friends!
- 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
- 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 4 teaspoon cornstarch
- 1 Tablespoon fresh lemon juice
- 2 Tablespoon cold unsalted butter, cut into 1/2-inch pieces
- 1 egg white, beaten with 1 teaspoon water
- 2 teaspoon granulated sugar
- 2 pie dough (see link for recipe)
- In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch.
- Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 15-20 minutes.
- Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
- Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
- Let the pie shell stand at room temperature for 5 minutes.
- Fold 1 pie crust pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- Spoon apple mixture into pastry-lined pie plate.
- Sprinkle cut butter over apples.
- Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
- Fold second pastry into fourths and cut slits so steam can escape or make cut outs with a mini cookie cutter (I used the lid of a small salt shaker); place over filling and unfold.
- Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute.
- Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
- Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 50 minutes to 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.