What to do with a farm full of overflowing apple trees?
Why pie, of course.
I haven’t baked a pie in dogs years.
Frankly, I’ve always kind of sucked at pastry. I’ve always been more of a rustic-crumble kind of girl. But since I met my husband and was kindly allowed access to his Mum’s pastry recipe, my baking life has changed.
No, you can’t have it. Sorry. Family secret. I’d like to stay married.
Homemade Apple Pie Recipe
- 1 two-crust pie pastry recipe
- 3 to 4 cups sliced apples (something tart that will hold its shape)
- 1/3 cup brown sugar (less if your apples are sweeter)
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp flour
- 1 tbsp cinnamon
- dash of nutmeg
- 4 tbsp of soft butter
- 1 egg, lightly beaten
- 1 shot of spicy whisky – I used Spicebox
- raw sugar, for dusting (optional)
Pies are kind of like pizza. Even when they’re not awesome, they’re still pretty good, and once you learn the basics you can run with it from there. Experiment with fruit, spices, booze, juice . . . I like mixed berries with mint and lime in the summertime.
Just remember the juicier the fruit, the more flour (or cornstarch if you prefer) you’ll need.
- Preheat the oven to 400 degrees.
- Mix everything from apples to nutmeg in a big bowl.
- Prepare your pie crust and line your pie pan.
- Paint the bottom of your pie crust with the egg wash. This will help seal all the juices in your pie and keep your bottom crust from being a soggy mess.
- Tumble your apple mixture into your pie crust.
- Sprinkle the whisky over the top and dot the top with butter.
- Put your top crust on and paint with milk or egg wash and sprinkle with raw sugar if you’re so inclined.
- Baked at 400 for twenty minutes then turn the heat down to 350 and bake for about 40 minutes more.
- Cool on the stove and watch your crew come running to the smell!