My husband requested pies for his Father’s Day treat. Apple, coconut cream and lemon to be exact. I also made a batch of vanilla ice cream. Yum!
I have a handy gadget to prepare the apples. It’s a peeler/corer/slicer machine that I bought from Pampered Chef. I know other places sell similar items. The Pampered Chef model comes with a narrow gauge handle, but has the option to purchase a wide slice handle. I used the wider slice and like it the best.
I’m usually not one for kitchen gadgets, but this is a specialized tool that does it’s job perfectly. Well worth the $20 if you bake pies a few times a year. I was able to peel, core and slice eight apples in about five minutes!
Here’s my pie in the process. I cheated and used a store-bought pie crust because I was short on time and I’m also not great at making crusts.
My mom makes an excellent pie crust and I’m totally intimidated by it. I have her recipe, but I haven’t practiced enough to feel confident that it will turn out every time.
If you need a simple apple pie recipe, here’s what I do:
2 pie crusts
6-8 baking apples (I like Granny Smith for pies)
2 TBSP flour
3/4 cup sugar
2 tsp. cinnamon
Peel, core and slice the apples. In a large bowl mix the flour, sugar and cinnamon. Put the apples in the bowl and mix until coated. Roll out the bottom pie crust and line a 9″ pie plate. Fill with the apples and cover with the top crust. Seal the edge by pinching and fluting. Cut vents in the top crust with a sharp knife. Make a ring of foil and to keep the crust from getting too done around the edge. Bake at 375° for 25 minutes, remove foil, and bake an additional 25-30 minutes. The top should be golden brown.
Some nice touches to make the basic pie more interesting are adding nutmeg, raisins and/or walnuts, or brushing the crust with an egg wash. To make an egg wash, simply beat one egg and brush it on the crust before baking. It will give the crust a shiny gold color. If you really want to get fancy sprinkle some coarse sugar over the egg wash.