apple pie

18 Oct

apple pie and i have a history. it’s a bit messy. almost two and a half years ago my son was born. while this is typically the happiest day of any parent’s life, shepherd’s birth was a little scary. he was born 7 weeks early and spent the first two months of his life in the hospital. while this in and of itself was beyond difficult, many other parts of  our lives were shaken and pretty crumbly. to put it briefly- i was in a dark place. depressed. for a good long while. and i tried baking to make myself feel better. it had always worked in the past so, why not now? but i burned everything, or under cooked it or forgot obvious ingredients like baking soda yielding utterly flat cookies, or pathetic cakes, or turned my last apple pie into applesauce that tasted horrible. i tried to enter a pie into the state fair for one last ditch effort. i thought maybe some steak in my efforts to bake a pie that wasn’t disgusting would help knock me out of my funk. so i baked a bunch of pies and did a pie tasting and every.single.pie. was a bust. like gross. the fruit was super mushy, or not sweet enough or the crust was off or, made me wish i was eating worms instead, the list goes on. it was bad. so i swore off of baking pies in a pity party cluster. and i haven’t even attempted an apple pie since then. shepherd got out of the hospital and fast forward through a lot of other super hard junk and we moved up here to kansas city. and by god’s grace life really changed. the clouds parted and we all started to feel like ourselves again.  i started baking again, stopped rendering things inedible and then, with much trepidation i attempted the apple hand pies just a few weeks ago. they worked! no mush! no burning! no inedibleness! huzzah! had the curse been broken from me and the dreaded apple pie?! so tried it. i baked my first apple pie in two and a half years. and guys. this apple pie was so good for my soul in so many ways. it was delicious. it smelled perfect. the crust was gorgeous and the apples were the right amount of crisp and soft. the flavor was right. i feel now like i’m back in action! i can now call myself a pie baker again and not feel like i’m lying. this apple pie healed a multitude of wounds, culinary and otherwise. so here’s my recipe. now getting to baking.

use the “a day for pie” pie crust- but double it. this pie has a pretty lattice top crust

7 cups pealed, cored and sliced apples. slice the apples about 1/4″ thick
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/3 cup sugar
zest of 1/2 lemon
juice of one lemon
1 1/2 tablespoons cornstarch
2 tablespoons of butter sliced into several pieces
1 egg or some milk for a little wash to brush on top to make it pretty and golden.

peal, core, and slice your apples. put them in a large mixing bowl and add spices, sugar, zest and juice and let sit for 10-15 minutes to create all the lovely juices that make pie wonderful. preheat the oven for 400 F

while the apples are juicing, divide your prepared pie crust into two parts- one slightly larger than the other. roll out the larger and place it in the pie dish. next, roll out the smaller one into a 13×18 rectangle and cut into 12 1″ strips (i like to use this). pour apples into dish and cover with butter slices.

now for the lattice top-it sounds difficult but once you start it’s super easy so bear with me.
look at that photo and you’ll see that there are vertical strips and horizontal strips. take 6 -7 strips of dough and place vertically on top of the apples. now gently fold every other strip down and place one of the remaining strips horizontally across the unfolded ones at the top. then take the folded strips and lay them back down over the new strip. then take the vertical ones you didn’t fold and fold them up now and add another strip and then fold them down and continue doing this until you’ve used all your stripes and covered the whole pie. in the photo i am about 1/3 of the way done.
now with wet finger tips pinch the ends to the bottom crust and remove any over hanging pieces.

brush with an egg wash (one beaten egg with a bit of water-don’t use all of it, just enough to cover all the dough) or milk and then dust with sugar. pop into a 400 F oven for 30 minutes then decrease the temperature to 375 F for a remaining 30-35 minutes or until the juices are thick and bubbling around the edges . remove from oven and let cool for at least one hour before serving.

eat it for all meals of the day. and share it with your friends because it’s delicious and not gelatinous and rejoice that it’s not two years ago. halleluiah!


One Response to “apple pie”

  1. nuney April 27, 2014 at 10:22 pm #


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