I made jelly yesterday, today if I can hide enough Honey Crisps away I be a makin an apple pie! I have always been a Granny Smith type of guy, they travel well, last a long time, and not mushie like some of the other varieties. Then I was introduced to Honey Crisps. Now that's what I call a good apple! Sweet, crisp, juicy, lasts, and a great cooker too! What more can you expect from an apple?
I just finished my first slice of pie and its definitely good enough to tell you about.
As with any pie the crust is the foundation and without a good foundation you are just wasting your time with the pie. I used to use store boughts from that little doughboy fella. Now its about learning and hoping...... and some small amount of praying too. LOL
Last night I mixed my dough, divided it put each piece in plastic wrap and left it to hydra over night. <Fingers crossed>
Today I cleaned, peeled, cored and sliced dem dere apples
BTW that's no small apple either, we don't do no skimmy pie!
I mixed up the cinnamon, corn starch, pecans, nutmeg, White & brown sugars and a cap full of maple extract and folded into the apple slices. Let it rest and suck out some juices. ( I can stop here and eat....LOL)
Pull out the crust, roll it out and place in a buttered 9" deep dish Pyrex pie pan. I love these things They make you recalculate all your recipes and add 50% more filling but we don't serve no whimmy pies round here!
Place the apple mixture in the pan
I thought about a lattice type top crust but I didn't go that way and let me explain why. If I use a whole top crust even with vents slit it will retain more steam/heat to cook the crisp apples. That is why this time I did a whole crust.
Heap it up, its gonna shrink down. Egg washed, nutmeg, sugar and cinnamon dusted. Into the oven! The suspense is killing ya, ya know you need some pie!
Oh and extra crust? Didn't ya Momma make these for you so you wouldn't get whipped before time to get some pie? LOL
Pastry crust, and it puffs up, its tender and flaky, and delicious!
Crust is out in 10 to 15 the pie takes 60 to 70. By the time the pie came out 2/3's of the scraps had been eaten.....
DING! PIE IS DONE! Ding Pie is Done!
I tried something new/different and I knew why others didn't do it, but I had it available and just had to try it! What did I do to it?
I mixed up some caramel apple jelly and some melted butter and brushed the top crust..... The smell then over-powered and will power you just thought you had.
No more of these......... We are not counting how many are left... that's impolite.
Couldn't stand it, that caramel apple spicy smell is ZOWIE!!! So were are those trick or treaters?
Apples are in and its time to practice, hey it's an excuse! LOL
I cut my spices in 1/2 this time and I think I much prefer it, of course I am thinking maybe I should try another pie before making a final decision. LOL
Thank for looking in. I have to say with as simple as apple pies are to make I almost didn't post it, especially since I had even done it before but after having eaten a slice I decided I had to share. This is something you really need to try while the apples are in. You'll want to go and make it for your Mom and she'll want the recipe! Out frickin standing apple pie. Now I am thinking about a little salted caramel sauce to drizzle over it not. It really doesn't need it .......But why not its easy to make?? LOL... shoot me and slow me down!
That pie's recipe. Well you'll also need some caramel apple jelly too.....
|5 Cups||Honey Crisp|
|1/2 cup||brown sugar|
|1 cap||maple extract|
|2||9 inch pie shell (top & bottom)|
Preheat oven 400 Degrees