Do you feel it? Is time swishing by as fast as a 747 jetliner? I looked it up and yep, a jetliner exceeds 600 miles an hour! Whew! That’s how September and October have felt around our house. I blinked and the days flew by. We have had birthdays and anniversaries to celebrate, and that has been beyond fun to spend time with those I love. We have also been busy with hospital visits and doctors appointments. My sweet mother has had plenty of medical issues the past few months. Thankfully she is on the downhill side of this. My advice to you dear friends? Wear sunscreen…..you do not want to deal with melanoma. My husband and I even took a much needed weekend get away trip to Eureka Springs, Arkansas. That is a blog post for another time, but it was a wonderful respite. We stayed at a quaint bungalow within walking distance of all the shops and restaurants on Main Street. The weather was picture perfect and I am still remembering the bliss!
Of course, as always my antidote to busyness and yes, even stress is to enjoy delicious food. The apples were about to spoil on the kitchen counter from days of neglect so on Sunday it was time, well let’s be real, it was passed time to peel apples. I carved time for my most favorite experience in the kitchen, baking pies. Pie is truly one of my favorite things to bake. Do you agree or are you pie challenged? If you feel challenged at baking pie, you might want to sign up for an upcoming cooking class we are teaching on pie baking. You will bring a pie plate to class and leave with a pie ready to bake and in the process you will learn to love pie baking too! Win/win! For more details on our cooking class click here.
I have shared my apple pie recipe before on the blog, but this is my new favorite BFF of apple pie recipes. I hope you enjoy it too!
1 recipe for a double crust pastry dough, 9-inch size
10 cups peeled baking apples, peeled and cut into thick slices
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1 heaping teaspoon ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground nutmeg
1 1/2 teaspoons lemon juice
1/2 cup all-purpose flour
2 tablespoons butter, cut into small pieces
1 egg plus 1 tablespoon water
additional sugar for sprinkling on the pie
Preheat oven to 425℉.
Roll out pastry dough and line a 9-inch pie pan with the dough. I prefer to use a deep dish pan if possible. Place pie pan in the refrigerator while the filling is being prepared.
Place the apple slices in a large mixing bowl. Add the sugar, brown sugar, salt, cinnamon, allspice, nutmeg, lemon juice and flour. Toss gently but thoroughly to coat all the apples with the ingredients.
Place the apples into the prepared pie crust. Roll out the second pastry dough and place on top of the apples, crimping the bottom and top crust together. Beat together the egg and water. Lightly brush the egg/water mixture over the entire top surface of the pie.
Line a baking sheet with foil, dull side up and place the pie on the baking sheet. Bake for 20 minutes. Reduce oven temperature to 375℉ and bake an additional 30 minutes. Sprinkle pie with about a teaspoon or two of sugar. Bake for 15 to 20 minutes more or until pie is golden. Allow pie to cool at least an hour before serving.