Im learning bake an apple pie

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Mike: We have to make dinner tonight. I hope you remembered!

Cathy: Oops, I forgot actually. What do you want to make?

Mike: Well, I thought we could make that apple pie we did last time. what do you think?

Cathy: Yeah, ok, that’s a good idea. Do we have everything we need?

Mike: Mm, let’s go and have a look in the kitchen.

Cathy: right, first, of course, we need some apples. Do we have any?

Mike: Yes, we have a lot of apples. I bought ten only yesterday. How many do we have to use?

Cathy: I think six large apples will be fine. Now, is there any flour? We have to use two and a half cups of flour. How much do we have?

Mike: I think we’ll have to buy some flour. We don’t have much. Maybe only 200 grams. I’ll start a shopping list. ok, flour. What about cinnamon and nutmeg?

Cathy: Well, for this recipe, we only need a little cinnamon and nutmeg. How much do we have?

Mike: Oh, these containers are both full, so we don’t need any more. Now, we need a little salt.

Cathy: OK, we have a lot of salt.

Mike: And quite a lot of sugar, hmmm. it says in the recipe about a cup.

Cathy: Oh. we don’t have any sugar! We can’t make apple pie without sugar. Write sugar on the shopping list.

Mike: OK, I’ve got it. We need a little butter too. Did you buy any butter yesterday at the store?

Cathy: No, I didn’t get any. How much do we need for the recipe?

Mike: Well, it says 100 grams. I think we have some butter in the fridge.

Cathy: Yes, we don’t have much but there’s enough.

Mike: OK, I will go down to the store and buy these things we need. And we can start when I return.

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Let’s Bake an Apple Pie

T he temperatures are dropping and school has officially started. This is my first time as a parent with a child at school and I have to admit, the first couple of weeks I was heartbroken. I missed my little guy during the days and what made it worse, he was having a rough time being away as well.

Now that he’s adjusted and quite happy to be in kindergarten, I’ve been on the upswing. I have found myself with more time on my hands and, in this season, there is nothing more relaxing than baking an apple pie.

All photos by Diana Bauman

With my 3 year old at home, we’ve been able to turn up the music, dance and bake. There’s so much freedom and peace in listening to good music and playing in the kitchen.

What’s even more rewarding is that the older boys are happy to see what you’ve created after a long day of school and work. I’m starting to enjoy these school days and the season in which I have found myself.

So, with fresh local apples at every farmers’ market (or your neighbor’s tree) let’s have some fun. Let’s bake an apple pie!

First Things First, Let’s Make Our Own Pie Crust

With only a few simple ingredients and a food processor, making a pie crust can be simple and quick to make.

This is my go-to recipe for a buttery, rich, flaky crust. A traditional French Pâte Brisée.

For a perfect crust every time:

• Keep all ingredients cold
• Do not over process the dough
• Use ice-water
• Allow your finished dough to rest in the refrigerator for at least 1 hour

For my pie crust, I grind my own whole wheat grain using soft white wheat berries. This is what you would find at the store called Whole Wheat Pastry Flour. In my opinion, store bought whole wheat flour does not compare to milling your own grain at home. It’s much heavier and in my opinion, gritty. If you do not grind your own grain, I would suggest using an unbleached all purpose white flour.

**For a video tutorial for this pie crust, head over to A Little Bit of Spain in Iowa and join me in my kitchen as I mix it up!**

Ingredients for a two crust pie:

• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks unsalted butter
• 6-10 tablespoons cold water (This is quite a gap in measurements, however, since I use freshly milled grains, it’s much lighter and I only need around 6tbls of water. If you’re using store bought flour, you will most likely need anywhere from 8-10tablespoons)

Method:

1. In a food processor combine the flour, salt and sugar. Blend to incorporate.

2. Cut the butter in small pieces, making sure to not handle it too much. Your hands will give off quite a bit of heat and it’s important to keep your butter as cold as possible.

3. Add the butter to the flour mixture and pulse 6-8 times or until the mixture resembles a coarse grain. Do not over process.

4. Add 1 tablespoon at a time of water and pulse. Continue to do this until the dough just begins to hold together without being wet or sticky. Again, do not over process.

5. The dough should not stick together in a ball-shaped form. It should just begin to hold. Once you’re at this stage, empty the dough “pieces” onto the counter and shape quickly into a rounded ball. Divide into two balls.

6. Quickly shape each piece into a disc and wrap in plastic. Do not overwork.

7. Place the dough in the refrigerator for at least 1 hour before using.

The dough will keep in the refrigerator for 2 weeks or frozen for up to a month.

Let’s Bake a Naturally Sweetened Apple Pie

Now that our pie crust has been made, putting together a filling for apple pie is a breeze. What’s great about this version is that it uses real maple syrup as the sweetener. Its sweet maple flavor lends itself beautifully to the apples and cinnamon; no one would ever guess that a granulated sugar wasn’t used.

Ingredients:

• 7 large local apples, (Some prefer tart, others don’t. It’s up to you which variety to use), peeled and sliced thinly
• 1/2 lemon
• 2 tbsps melted butter
• 1/2 cup real maple syrup
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3 tbsps flour

1. While peeling and slicing your apples, place in a large bowl and add the juice of 1/2 a lemon. Make sure to toss the apples in the lemon juice as you keep adding them to the bowl to prevent from discoloring. Once all the apples have been peeled and sliced, add the butter and maple syrup to the bowl. Mix well.

2. In a smaller bowl, combine the cinnamon, nutmeg and flour. Add to the apples and toss to incorporate.

3. Roll out one pie crust and line into a pie dish. Add the apple mixture into the pie crust, making sure to drizzle any remaining liquid on top.

4. Roll out the top pie crust, cutting out any decorations into the crust.

5. Carefully, lift the top pie crust and cover the pie. Pinch the sides of the pie closed and sprinkle with organic sugar.

6. Bake at 450°F for 10 minutes. Lower the heat to 350°F and continue to bake for an additional 40-45 minutes.

Allow to rest for at least 1 hour before you cut through. The liquids will thicken as it cools.

What’s your favorite dish to make or treat to bake while jamming to your favorite tunes in the kitchen?

As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes at her blog, A Little Bit of Spain in Iowa. As a mami and urban homesteader she also writes about her faith, family, organic gardening, raising backyard chickens and preserving the harvest.

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Apple Pie Recipe

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It’s perfect for the holidays or a weekend dessert.

Homemade apple pie is a classic dessert that’s especially perfect for fall. But really, who wouldn’t love a slice of apple pie any time of year?

Making a pie from scratch can seem difficult, but it is actually really easy. If making pie dough from scratch intimidates you, don’t worry. I will walk you through the simple steps so that you can make your own scrumptious apple pie from scratch.

As I was testing this apple pie recipe, my whole family kept raving that it’s the best apple pie they’ve ever eaten. You’ll have to tell me which you like more, because I just can’t decide: the juicy cinnamon-spiced apple pie filling or the buttery, flaky pie crust.

For Thanksgiving and the holidays, this delicious pumpkin pie recipe is my other favorite (and it’s really easy, too!). You’ll also love my blackberry pie and cherry pie recipes. For an easy-to-make apple dessert try my Apple Crisp recipe.

Best Apples for Apple Pie

The best apple pie starts with good baking apples. You want to use apples that are firm enough to hold up to the heat of baking, so that they don’t cook down into mush.

I like to use a combination of sweet and tart apples in apple pie for the best flavor and texture. My favorite is a combination of Granny Smith and Honeycrisp apples. The Granny Smiths add tartness, and the Honeycrisps are on the sweeter side, so you get the perfect balance of sweet and tart flavors.

Tart varieties of apples that are best for pie include Granny Smith, Northern Spy and Cripps Pink. Sweeter varieties of apples that are best for pie include Honeycrisp, Jonagold, Golden Delicious, Braeburn, Pink Lady, Crispin (Mutsu), Jazz and Fuji. Learn more about apple types.

How to Make Apple Pie

Apple Pie Filling

This easy apple pie recipe starts with my easy homemade apple pie filling. The first step is to peel and slice your apples. You want the apple slices to be about 1/4-inch thick. You will need about 8 cups of sliced apples (6-8 apples) to fill a deep dish pie dish.

Place the sliced apples in a large bowl. To the bowl, add the rest of the apple pie filling ingredients:

• Vanilla Extract: A little bit of vanilla extract adds sweetness and flavor to the pie.
• All-Purpose Flour: The flour helps to thicken the pie filling.
• Granulated Sugar: You can adjust the amount of sugar depending on the sweetness of your apples and how sweet you like your pie.
• Brown Sugar: I like to use brown sugar as well as granulated sugar because it adds a richer flavor with caramel notes.
• Cinnamon: A little bit of cinnamon is essential for the best apple pie filling!
• Nutmeg: You’ll add just 1/4 teaspoon of nutmeg, for flavor.
• Salt: Salt is essential in baking to balance out the sweetness.

Stir to combine the ingredients. Then you’ll let the filling sit at room temperature while you make the pie crust. As the filling rests, the sugar will start to bring out the juices from the apples. You’ll stir the filling again after it sits to make sure everything is well combined.

Apple Pie Crust

For the pie crust, we are using my easy pie crust recipe – you don’t have to chill the dough before rolling it out, and it rolls out like a dream. The trick to the best flaky pie crust is to use very cold butter and ice cold water, and to work quickly to keep the butter cold. But don’t stress! You really can’t mess up pie crust.

I like to make pie dough in my food processor, because it is quick and easy. You can also make the pie crust by hand, using a pastry blender. The steps to making the pie crust are simple:

1. Combine the dry ingredients: flour, granulated sugar and salt. You can use the pulse function of your food processor to mix them together.
2. Cut in the butter: Make sure to use butter that is cold, straight from the refrigerator. You can even freeze your butter for a few minutes to make it colder. Cut the butter into cubes and add it to the food processor. Pulse about 10 times, until the largest pieces of butter are the size of peas.
3. Add ice-cold water: Pulse until the dough begins to come together.

My recipe makes enough dough for a top and bottom pie crust. You’ll cut the dough in half and shape it into two disks. Refrigerate one disk for the top crust, and roll out the other for the bottom crust. Fit the bottom crust into your pie dish so it reaches all the way up the sides of the dish.

Give the apple filling a stir and transfer it to the bottom crust in the pie dish. If it seems like your apples won’t fit, use your fingers to arrange them a bit and help them better fill the space.

Roll out the second pie crust for the top of the pie. You can place it on the pie whole, you can make a lattice pie crust, or you can use a cookie cutter and arrange the dough shapes on top of the pie filling. If placing the dough round on the pie whole, be sure to cut a few slits in the top dough so that steam can escape as the pie bakes.

I like to sprinkle some coarse turbinado sugar on the top crust because it makes the pie look pretty. It also adds a delicious sweet crunch to the top crust. Before sprinkling on the sugar, lightly brush the crust with milk to help the sugar stick. The milk also helps the crust to brown nicely. (I use milk instead of an egg wash, which is a combination of an egg and milk or water, because I find it easier and just as effective).

While your oven preheats, chill the pie in your refrigerator to make sure the crust is cold. You’ll bake your apple pie for 20 minutes at 400° F and then another 40-50 minutes at 350° F. Check on the pie after it has baked for about 30-40 minutes total, and cover it loosely with foil to prevent the crust from browning too much. The pie is done when the filling is bubbly.

How to Make a Lattice Pie Crust

A lattice-top pie crust is the name for the woven crust that you see on the top of this apple pie. It’s fun and pretty to make a lattice top crust for your pie.

To make a lattice pie crust, roll out the dough for the top of the pie into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips.

Using every other strip from the circle, arrange half of the dough strips going one direction across the pie. Leave a little bit of space in between each strip.

Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. I find it easiest to start in the center of the pie when weaving, and pull back every other of the first set of dough strips.

Once you finish weaving in strips on one side of the pie, begin weaving the remaining strips of dough on the other side of the pie.

When you are finished weaving, trim off any excess dough from around the edges of the pie. Fold the edges under and crimp or flute as desired.

Make Ahead Instructions

If you want to make this apple pie ahead for your Christmas or holiday meal, I recommend baking it the day before, letting it cool completely, and then storing it at room temperature, wrapped tightly with plastic wrap. To make two days ahead, cool completely, wrap tightly, and store in the refrigerator. Take the pie out of the refrigerator 1-2 hours before serving to let it come to room temperature.

To store apple pie: You can store your apple pie at room temperature for one day. This apple pie can be stored in the refrigerator for 4-5 days.

To freeze apple pie: Let the pie cool completely and then wrap it tightly. Freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.

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