Sunday, November 1, 2015

homemade apple pie: putting all those apples to use

I was feeling extra motivated today, so I decided to make a homemade apple pie.  I'm guessing it's because Daylight Saving Time ended (read:  It's Daylight Saving Time, people, NOT Daylight Savings Time) and I have an extra hour today.  I really think this is my favorite day of the year:  I get an extra hour of sleep, although I always wake up at the regular time anyway; I get an extra hour to get things done; and the day goes by very slowly.

So, I'm finally putting my apples to use.  I have many bags of apples in the freezer already; however, since I still have tons of them to peel, core and slice, I decided to use the fresh ones, which will help reduce the amount of apples in the fridge.

I felt so motivated by the longer day that I made pie crust from scratch for the first time!  Plus, I forgot to pie pre-made crust when I was at the store this morning, so I didn't have any choice if I wanted to make pie today. It wasn't difficult to do, but I've always been afraid to make it.  From what I've read and heard, it can be fussy and it has to be worked just right.  In addition, the butter and water must be very cold.  It wasn't difficult to mix, but I had to be very careful not to overwork the dough--that makes a tough pie crust.  I found it difficult to roll it into a circle, but I guess that will come with practice. The bottom crust wasn't very pretty, but the top one came out better.  I made two extra crusts to freeze, so I can throw a pie together much faster next time.

I used a combination of two recipes:  King Arthur Flour's Apple Pie and a recipe from Taste of Home.  I made King Arthur's crust and the filling from the Taste of Home recipe.  Why?  Because I didn't have two of the ingredients for the King Arthur recipe.  (Are you really that surprised?)

I was happy with the results.  The crust was flaky and light, the filling had good flavor, and the apples were still intact.

So, here's the pie before baking:

 And here's the pie after baking:

And here's a slice.  It's a bit of a mess, because I cut it before it was 100% cool.  I ate a small piece, but it's got a lot of sugar so I can't eat much of it.

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